Tuesday, September 9, 2008

Butterflake Rolls

1 Tbsp. Yeast
¼ cup lukewarm water
1 egg
3 Tbsp. Sugar
1 ½ tsp. Salt
½ can (3/4 cup) evaporated milk
½ cup hot water
3-4 cups flour

Dissolve yeast in lukewarm water. Beat eggs, add sugar, salt, evaporated milk, and hot water, one at a time—beating constantly. Add yeast mixture. Add flour slowly, mixing well until soft dough forms. Roll out to ½” thick and spread with butter. Cut into rows and squares and layer. Place stacks on sides in muffin tins. Let Rise. Bake @ 425° for 8-10 minutes or until golden.