REFRIGERATOR BUTTER ROLLS:

Yield: 2½ to 3 doz.

Ingredients

• 1 cup scalded milk;
• ½ cup butter;
• ¼ cup sugar;
• ½ teaspoon salt;
• 1 yeast cake, crumbled fine,
• 2 beaten eggs;
• 2 cups sifted flour,
• 2 more cups of flour.

Directions

1. Combine; 1 cup scalded milk; ½ cup butter; ¼ cup sugar; ½ teaspoon salt;
2. Cool to lukewarm.
3. Add; 1 yeast cake, crumbled fine, 2 beaten eggs;
4. Add; 2 cups sifted flour, and beat well;
5. Blend in; 2 more cups of flour. Cover and chill in refrigerator several hours or over night.
6. Roll out on a floured board to 1/3 inch thickness. Cut with a 2-in. biscuit cutter and brush with melted butter.
7. Fold each roll in half and place on a greased baking sheet; Cover lightly and let rise in a warm place until doubled in bulk.
8. Brush with melted butter. Bake in a hot oven 425 de. 10 to 15 minutes.

Timing

• several hours or over night
• 10 to 15 minutes

Temperature

• 425 de.

Equipment

• refrigerator; floured board; 2-in. biscuit cutter; greased baking sheet

Notes

• (This dough will keep in the refrigerator for several days and may be used for coffee cakes, sweet rolls or tea rings 2½ to 3 doz.