Aunt Margaret's White Butterflake Rolls

1 ½  T. yeast

1 t. sugar

½ c. warm water – Mix together and set aside

1 c. milk, scalded

1 square butter

½ c. sugar

2. t. salt

Mix together in mixer and than add 1 c. flour and beat it up.  By then the milk is cooled.  Put 2 cups more flour in the mixture and then slowly add the yeast mixture and a little more flour.  Put three eggs in, one at a time.  Mix well and then put dough hook on and knead for about 15 minutes.   Dough should be smooth and bubbly.

5 ½ to 6 c. of white bread flour + butter for rolling out

Spray a large bowl with Pam and put dough in to rise.  Turn dough over and let ir rise until double.  Probably an hour or longer. 

These are rolled out as Butter Fans.  Roll dough in 27 x 14 inch rectangle, ¼ inch thick.  Cut crosswise in eighteen 1 ½ inch strips.  Brush with melted butter.  Stake 6 strips; cut in 9 portions.  Place cut side down in greased muffin pan.   Let rise.  (at least an hour)

Bake at 375 degrees for approximately 15 minutes.  Aunt Margaret used to put a little more butter over the top with a pastry brush while they were still hot.  VERY YUMMY!!