Well, these aren't for everybody but it's what I grew up on, a richer roll called "Rusks." Not sure of the origin but my Pennsylvania German grandmother made them for special occasions and the tradition continues in our family. Full of eggs, butter, and milk, they're a bit like Challah. Rusks 2 cups milk 1/2 cup sugar 2 cakes yeast 1 teaspoon salt 4 tablespoon melted butter 7 cups sifted flour 5 egg yolks, beaten 1 tablespoon water Scald milk, add sugar and cool to lukewarm. Dissolve yeast in milk, add 3 cups flour and beat until smooth. Cover and let rise in warm place, free from draft, until doubled in bulk, about 1 hour 15 minutes. Add 4 beaten yolks, salt, melted butter, and remaining flour or enough to make easily handled dough. Knead quickly and lightly until smooth and elastic. Place dough in greased bowl and set in warm place, free from draft. Let rise until doubled in bulk, about 1 1/2 hours. When light, roll out 3/4 inch thick, cut into 1 1/2 inch rounds and place close together in 2 greased 8" square pans. Let rise until doubled, about 1 hour. Brush tops with remaining egg yolk beaten with the water. Bake at 400° about 25 minutes until well browned. Makes about 40.

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