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1
Combine milk, 3 tablespoons sugar, butter, and salt in a large bowl; stir until butter melts. Cool to lukewarm (105u00b0 to 115u00b0).
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2
Dissolve 1 teaspoon sugar and yeast in warm water, stirring well; let stand 5 minutes or until bubbly.
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3
Combine yeast and milk mixtures and eggs, stirring well. Gradually add 2 cups flour, mixing well. Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in bulk. Stir in enough remaining flour to make a stiff dough.
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4
Turn dough out onto a lightly floured surface; knead 10 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and repeat rising procedure 1 hour. Punch dough down, and turn out onto a lightly floured surface. Cover; let rest 10 minutes.
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5
Divide dough into 5 equal portions, shaping each into a smooth ball. Place on greased baking sheets; press down lightly with fingertips until dough resembles a bun.
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6
Cover and repeat rising procedure 45 minutes or until doubled in bulk. Bake at 325u00b0 for 25 minutes or until lightly browned. Cool on wire racks.
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7
Note: Rusks may be used whole as buns; or, for a crisper rusk, each may be cut in 1/2-inch thick slices and baked at 275u00b0 for 40 minutes.
