January 21, 2011

Nellie’s Butter Rolls

2 yeast packets (or 2 Tablespoons dry yeast)
2 eggs (beaten)
1/3 cup sugar
1 cup scalded (hot) milk (which you cool to warm)
1 teaspoon salt
1/3 cup butter (3/4 stick) plus more butter to spread on dough
4 cups flour

Dissolve yeast in ¼ cup warm water. Mix together hot milk, sugar, salt, and butter.
When these are blended (butter melted, sugar disolved0 and cooled to lukewarm, add the eggs and yeast. Stir. Then stir in flour, one cup at a time, making soft dough. Cover and let rise until double in bulk. Roll out on floured surface to thickness of ½ inch. Spread with soft butter. Roll up from long side of dough. Cut in 1 ½ inch slices. Put in greased muffin pans with the flat sides up. Let rise. Bake for 10 minutes at 400*
Makes 2 doz.

Nellie Wadsworth (via Kim Wadsworth)

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