Scald 3 cups MILK (in large glass measuring cup covered with Saran Wrap) in microwave for 5–6 minutes. Set 2 cubes of cold or frozen BUTTER in mixer and pour hot milk over (this will help milk cool down faster) let cool down for about 45 min. to 1 hour.

When milk is cooled down — mix:¾ cup warm water½ cup sugar3 Pkgs rapid rising yeast(Works best to put into a salad dressing mixer and shake to mix)Let set for at least 5 min.
In bread mixer add: (don't mix till most of flour is in or liquid will splash out of bowl)6 eggs (I DO 7 EGGS) (I usually measure this out in glass measuring cup–I've been using 1 ½ cups of eggs Usually turns out to be 7 eggs)1 scant Tablespoon salt2 Tablespoons potato flourMilk and butter mixture5–6 cups

Let rise again. Bake at 375 degrees convection for 9 minutes on bottom rack (so bottom of rolls will brown also) Brush with melted butter as soon as they come out.