Aunt Margaret's Butterflake Rolls

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 a mixer and then 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. The 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 the dough in to rise. Turn dough over and let it rise until double. Probably an hour or longer. These are rolled out as Butter Fans. 

Roll dough into 27 x 14-inch rectangle, ¼ inch thick. Cut crosswise into eighteen 1 ½ inch strips. Brush with melted butter. Make 6 strips; cut into 9 portions. Place cut side down in the greased muffin pan. Let rise. (at least an hour) Bake at 350 to 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!!