| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Bread |
30 |
Servings |
INGREDIENTS
| 1 |
c |
Boiling water |
| 1 |
c |
Butter |
| 2/3 |
c |
Sugar |
| 2 |
ts |
Salt |
| 2 1/2 |
pk |
Dry yeast |
| 1 |
c |
Warm water |
| 2 |
|
Eggs |
| 6 |
c |
Flour |
| 1/2 |
c |
Butter; melted |
INSTRUCTIONS
Pour the boiling water over the butter, sugar and salt. Let cool. Dissolve
the yeast in the warm water and beat in the eggs. Add to the cooled butter
mixture. Add the flour and mix well. Cover tightly and let dough sit
overnight in the refrigerator. About 2 hours before baking, roll out on a
floured board to 1/2 inch thick. Cut with a 2 inch biscuit cutter and fold
in half to make pocketbook rolls. Place in a greased pan and let rise for 2
hours. Brush with melted butter. Bake in a 425° preheated oven for 12
minutes. Yield: 60 small rolls.
Variation: Make cloverleaf rolls by placing 3 small balls of dough in
greased muffin tins. Let rise for 2 hours and bake. You may also sprinkle
with sesame or poppy seeds.
ANN WILLIS (MRS. ED)
MRS. DON HARRISON
MORRILTON, AR
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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