Yield: 30 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Boiling water |
| 1 cup | Butter |
| ⅔ cup | Sugar |
| 2 teaspoons | Salt |
| 2½ pack | Dry yeast |
| 1 cup | Warm water |
| 2 \N | Eggs |
| 6 cups | Flour |
| ½ cup | Butter; melted |
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 ½ 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 425ø 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:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .