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Butter Rolls
Clara Ward
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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!