|Yeast||1⁄4 Ounce (1 Package)|
|Warm water||3 Tablespoon|
|Flour||1 3⁄4 Cup (28 tbs)|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Eggs||3 , lightly beaten|
Dissolve the yeast in water.
Combine the flour, sugar and salt in a bowl and cut in the butter.
Add the eggs and yeast and mix until smooth.
Drop by tablespoon-fuls into greased and floured custard cups or large muffin cups, placing 3 table-spoonfuls in each, and let rise until doubled in bulk.
Bake in 450-degree oven for about 8 minutes.
Brush with water and serve warm.