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Farol's Butterflake Rolls

Mormon.Cook's picture
  Dry yeast 1
  Lukewarm water 2 Tablespoon
  Eggs 2 , beaten
  Sugar 3 Tablespoon
  Salt 1⁄2 Tablespoon
  Evaporated milk 1⁄2 Cup (8 tbs)
  Hot water 1⁄2 Cup (8 tbs)
  Flour 4 Cup (64 tbs)
  Softened butter 1⁄2 Cup (8 tbs)
  Melted butter 2 Tablespoon

Soften yeast in 2 tablespoons lukewarm water. Combine with eggs, sugar, salt, milk, and hot water. Add flour (use electric mixer, if available). Beat, then knead until smooth and elastic. Let rest 10 minutes. Roll out about 1/4 inch thick. Spread with soft butter. Fold in half and roll again; spread with butter. Repeat five times. Roll 1/2 inch thick. Cut with cookie cutter to fit greased muffin pans. Brush top with melted butter. Let rise 2 to 4 hours (until tripled in bulk). Bake 8 to 10

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