Recipe for Tiny Butter Rolls


2 pkg (1/4 oz) active dry yeast
2 cup lukewarm water
2 eggs -- well-beaten
1 cup sugar
1 tablespoon salt
2 cup milk -- scalded
1 1/2 cup melted butter
8 cup (to 10) all-purpose
1 flour -- sifted


Dissolve yeast in the lukewarm water. Add beaten eggs and blend. Add sugar, salt, hot milk, and 1 cup of the melted butter. Gradually blend in flour. Mix well. Then knead on a heavily floured board. Place in a greased bowl and set in a warm place to rise for about 2 hrs. When doubled in bulk, knead slightly and form into miniature cloverleaf or pocketbook

rolls (see refrigerator roll recipe for instructions). Arrange in buttered pans, cover, and let rise until light, about 1 hour. Preheat oven to 425 F. Brush tops of rolls with the remaining melted butter. Bake for 15 to 20 mins or until rolls are golden brown.

Yield: 4 to 5 dozen rolls.

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