|Active dry yeast package/1 cake compressed yeast||1|
|Water||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs), scalded|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Egg||1 , beaten|
|Sifted all purpose flour||4 Cup (64 tbs)|
Sprinkle dry yeast or crumble cake into water. Use very warm water (105°F.to 115° F.) for dry yeast; use lukewarm (80°F.to 90°F.) for compressed.
Let stand for a few minutes; then stir until dissolved.
Pour hot milk over butter, sugar, and salt.
Cool to lukewarm; add yeast, egg, and half of flour.
Add enough more flour to make a dough that will not stick to bowl.
Turn out on floured pastry cloth or board and knead lightly.
Put in greased bowl, cover, and let rise until doubled, about 1 hour.
Divide dough into halves.
Roll each half out on floured board to form a circle 12 inches in diameter.
Cut each into 12 pie-shape pieces.
Roll up from wide end and put, pointed side down, on greased cookie sheets.
Let rise until doubled, about 30 minutes.
Bake in preheated hot oven (400"F.) for 15 minutes.
Unraised dough can be refrigerated overnight; let stand at room temperature to soften enough to roll.
Makes 24 rolls.