Mom's (Grandma's) Dinner Rolls

2 packages of yeast
1/4 cup of warm water
1 cup of milk
1/2 cup of butter or margarine (margarine is what I use, but you can use either)
1/3 cup of sugar
1 tsp of salt
5 cups of flour, plus
3 eggs, well beaten

Dissolve the yeast in the water, but you can use more than the fourth cup if you want to, because I like---I mean don't put it in the fourth cup because it will foam over.   So use a bigger cup, and put a fourth cup in, I guess.   And you set it aside, and then you heat the milk to scalding, which is before it boils.   Add butter, sugar and salt.   Stir until it is melted, and then you beat in a cup of flour.   And then you add beaten eggs, and the yeast---beat well.   Add another cup of flour, and beat.   Turn out on floured board.   Knead in one or two more cups of flour to make a soft dough.   Cover with Saran Wrap and let rise in warm place until double in bulk.   Punch down and let rise again.   Shape into your favorite rolls, let rise until doubled.   Bake at 325 for 15 to 30 minutes---quite a range there---until golden brown.   Don't over-bake.
I got the recipe from a landlady in Bettendorf, Iowa.   The first time I had them was for Easter in 1957.   When you do it, you gotta make sure you get enough flour in, but don't get too much flour in.   You have to have it a little bit sticky, but not too sticky.   And if you do it a while, you get used to how it's suppose to feel.   It's a favorite recipe of everyone in the family.   We can't have a meal without it when the children come home.   There's   been times when I've made three or four batches in one weekend for church dinners and things like that.   Each batch makes 30, or you can make less and make 24, but 30 is what I usually go for.   That's about it.   (She then went on to give an updated version).  
I put the yeast with the water, and I put one cup of milk on the stove.   But I don't put anything else on with it; I just put one cup of milk on until it scalds.   And then when it comes to that point then I stick in the butter, and then in another bowl I put the---in bowl, not the pan---in a bowl, I put the sugar and the salt and the eggs, and I beat them real well together.   So when I take the milk off the stove that's got the butter melted, it cools it down enough that I use a whisk while I pour the milk into it and beat like crazy, and it's just the right temperature then for the yeast.   You don't need all that, but it's just how I do it.   I like that way better.   If you put the salt and the sugar in with the milk, then you have that gritty stuff in the bottom of your milk, and that's not necessary.   Because if you put that into the bowl and beat it up with the eggs---that way it's all----there's no waste.   And also too by doing it my way, when I pour the milk, that has the butter melted into it into the eggs and so forth, and use a whisk while I stir it, and that way you can add your yeast right away, and let it sit and bubble, then you add your flour in until----I usually put at least four cups of flour in to start---I don't do that bit of putting a little bit in, and a little bit later.   I mean, I put five cups of flour in, and then I dump it out on the table then, with flour on the table, and I can just tell when it's done.   I mean, I can tell when it's got enough flour in it.   You don't want too much flour in because it makes it hard.   You knead it until it doesn't stick to everything.   Got it?