In a large mixing bowl sift together 2 cups of the flour and the package of active dry yeast.

In a medium saucepan, heat the milk, sugar, butter, and salt just until warm. Make sure to stir constantly and heat until the butter almost melts, or you attain 120-F degrees on a cooking thermometer.

Add the warm milk mixture to dry mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly, then continue to beat on high speed 3 minutes.

Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic. You'll knead the dough for 6 to 8 minutes total.

Shape the dough into a ball. Place in a lightly greased bowl; turn once to coat. Cover and let rise in a warm place until double, usually about 1 hour.

Punch down the dough. Turn the dough out onto a lightly floured surface. Divide the dough in half. Cover and let rest for 10 minutes.

Meanwhile, depending on what shape of roll you wish to make, lightly grease baking sheets or muffin tins.

Shape the dough into desired rolls and place on prepared baking sheets or in muffin cups. Cover and let rise in a warm place till nearly double in size, usually about 30 minutes.

Bake in a pre-heated 375-F degree oven for 12 to 15 minutes or till golden. Immediately remove rolls from pans. Cool on wire racks.

To Prepare Butterhorns: On a lightly floured surface, roll each portion of the dough into a 12-inch circle. Brush with melted butter or margarine. Cut each circle into 12 wedges, using a pizza cutter or sharp knife. To shape, begin at the wide end of a wedge and loosely roll toward the point. Place point side down, 2 to 3 inches apart, on prepared baking sheets. Bake as directed.

To Prepare Parker House Rolls: On a lightly floured surface, roll each portion of dough to 1/4-inch thickness. Cut dough with a floured 2-1/2-inch-round cutter. Brush with melted butter or margarine. Using the dull edge of a table knife, make an off-center crease in each round. Fold each round along crease with large half on top. Press folded edge firmly. Place rolls 2 to 3 inches apart on prepared baking sheets. Bake as directed.

To Prepare Cloverleaf Rolls: Divide each portion of dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place 3 balls in each muffin cup, smooth sides up. Bake as directed.