- Scald and cool the milk.
- Dissolve the yeast and sugar in the lukewarm milk, then add the butter and three cups of flour and beat until perfectly smooth..
- Cover and let rise in a warm place, one hour or until light.
- Add the remaining flour, enough to make a dough, and the salt and then knead well.
- Place in a greased bowl and let rise in a warm place for 1½ hours or until doubled in bulk.
- Roll out ¼” thick and then brush over lightly with melted butter.
- Cut with a 2” cutter and then crease through the centre with the dull edge of a knife and fold into a pocket-book shape.
- Place in well greased, shallow pans 1” apart.
- Cover and let rise until light – about ¾ hour.
- Bake in a hot over 425F/218C for about 10 minutes.
Makes 5 dozen small or 2½ dozen large rolls |
