1/2 C. butter
1/2 C. sugar
1 C. scalded milk, slightly cooled
1 package active dry yeast, dissolved in 1/4 C. warm water
4 C. all-purpose flour
1/2 t. salt
In a large bowl, cream together the butter and sugar. Add the eggs and beat well with a wire whisk. Add milk and yeast. Using a wooden spoon, mix in the flour and salt. Cover with plastic wrap and a clean towel.
Let rise until double in bulk, then pat down. Re-cover tightly and place in the refrigerator overnight.
The next day, preheat oven to 350°F. Grease three 12-cup muffin pans. Divide the dough into three equal balls and place on a floured surface. Pat each ball into a long loaf and cut it into 12 equal parts. With your fingers, pinch each dough ball into three small balls and place one into each muffin cup. Brush tops with melted butter and let rise once more. Bake for 15 minutes or until lightly browned.
Makes 12 rolls.
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