Butterflake Rolls

These rolls made a weekly appearance at our Sunday afternoon dinners when I was growing up. They are beautiful, delicious and make the perfect accompaniment to any soup or meal. This recipe makes about 3 dozen rolls and since they freeze well, they are worth the effort to make up a batch now and again.

Ingredients:

2 Tablespoons yeast
1/2 cup lukewarm water
2 eggs
1 + 1/4 cup evaporated milk
1 cup hot water
1/3 cup sugar
1 Tablespoon salt
6-8 cups strong white bread flour (or plain flour)

First, dissolve yeast in lukewarm water.

In large mixing bowl, beat eggs, then add milk, hot water, sugar and salt. Add yeast mixture, then add flour gradually using enough to make dough workable, but not stiff. I recommend using the dough hook attachment of your electric stand mixer:

Turn dough out onto a floured surface.



Divide dough in half.



Roll into a circle about 1/4-inch thick.


Spread on softened butter or margarine.



Using a pizza cutter, divide dough circle into fourths,

then cut each fourth into four or five triangle-shaped pieces.

Roll up like a crescent roll and place on a greased baking sheet.

Let rise for 2 to 4 hours:

Bake at 400 F (200 C) for 8-10 minutes.

Finally, brush the finished rolls with a light coating of butter to give them a golden, glossy look.