Butter Rolls

Clara Ward
No ratings yet
Course Side Dish

Ingredients
  

  • 1 stick margarine melted in scalded milk
  • 1 cup scalded milk
  • 1 yeast cake or 1 envelope granulated active dry yeast. I use dry
  • 1 tablespoon sugar
  • 1/4 cup warm water
  • 2 eggs I set them out to get room temp. or put in a cup of hot water before cracking to warm them up, if I forget beforehand.
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 4 cups flour

Instructions
 

  • Melt margarine in 1 cup scalded milk, cool.
  • Dissolve yeast with 1 tablespoon sugar in the warm water.
  • Beat eggs, add 1/2 cup sugar milk mixture, yeast and 1/2 teaspoon salt.
  • Stir in unsifted flour.
  • Put in refrigerator overnight.
  • Divide into four portions, roll each portion as for a pie crust.
  • Cut as a pie into 8 wedges.
  • Roll each wedge from wide edge to point.
  • Place into a greased pan.
  • Let rise for four hours.
  • Bake at 325 degrees about 20 minutes. (Can freeze and reheat wrapped in foil)
  • Makes 32 rolls.

Notes

Charlene Hart (Rush Fifth Grade Teacher) Our family loves these! They need to be refrigerated overnight before baking.
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating