Ingredients
2 pkg. dry yeast
2 c. milk
6 eggs
1 Tbsp. salt
2 c. warm water
1 stick butter
1 c. sugar
5 lb. flour
Method
Sources
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RecipeNLG
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Organize pot lids vertically — saves cabinet space
Short dough blade for food processor — pie crust, pasta, bread dough
Graduated rising bucket — track dough fermentation by volume
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rounded bowl scraper — fold dough, scrape bowls clean, shaping
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Organize pot lids vertically — saves cabinet space
Short dough blade for food processor — pie crust, pasta, bread dough
Graduated rising bucket — track dough fermentation by volume
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rounded bowl scraper — fold dough, scrape bowls clean, shaping
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Dissolve yeast in water. Heat milk to lukewarm; add butter to melt. Beat eggs. Put all ingredients in a very large bowl. Add sugar and salt. Slowly add most of the flour, mixing well. Add more of the flour while kneading until the dough isn't sticky to the touch. Put into 2 greased large pans and cover; let rise about 2 hours. Punch down and let rise again until doubled in size. Roll out on well floured sheet 1/2 at a time until very thin. Spread with filling and roll up. Let rise in well-greased loaf pans for 15 minutes. Spread milk over top and bake at 350° for 1 hour and 10 minutes.