Butter Rolls

Clara Ward
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Course Side Dish


  • 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


  • 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.


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!

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