Best Ever Yeast Rolls

My mother learned to bake bread in a class held by ladies at our church.  I know this because she told me, I don't remember her going to this class.  All I remember is my mother baking the best bread.  She does it the old fashioned way, not by bread machine but by kneading it out by hand.  The process always intimidated me some.  I even worked with my mom on a few of her bread making days, but was never confident to do it myself.  Until I did it myself.

I have some of my mom's favorite recipes and a few I have collected on my own I will be sharing this week.  This one is one of my mom's, who got it from a friend of hers.  It sounds like a lot.  But when I make it up,  I store it in the fridge and use what I need each day for a week or so.  It is wonderful.  I make rolls or loaf bread out of it as needed/wanted.

1 stick butter
3/4 cup sugar
4 tsp salt
3 packages yeast (3 Tbsp if you use jar yeast)
1Tbsp sugar
1/2 c warm water (not hot)
2 eggs
1 can evaporated mils
1  c water
8 - 9 cups flour

Slice butter and put in large mixing bowl with 3/4  cup sugar and salt.  I another bowl,  mix yeast, 1 Tbsp sugar and warm water.  Mix milk and 1 cup of water in pan an scald.  Mix scalded mild and butter with sugar mixture; stil until cooled.  Stir eggs in one at a time, stir into 1/ o 2 cups of flour and then yeast, mixing well.  Add remaining flour 1 cup at  time, mixing well.  When dough is too thick to use a bread spoon, turn dough out on a floured surface.  Knead about 5 minutes.  Place sough in an oiled bowl; cover tightly and refrigerate overnight.  When read to use, remove and make into rolls (or loaves).  Allow to rise until doubled.  bake at 350* for 15 to 20 minutes. loaves about 30 to 40 minutes.