October 27, 2009

Butterflake Rolls

3 TBS. yeast

¾ cup lukewarm water

1 (12 oz) can evaporated milk

1 cup warm water

2 ¼ tsp. ssalt

¾ cup sugar

3 eggs

6-9 cups flour (maybe more)

1. In mixing bowl sprinkle yeast over the ¾ cup lukewarm water. Stir together. Add evaporated milk, 1 cup water, salt, sugar, and eggs. Beat well.

2. Add flour until dough is barely stiff. Knead until smooth. Let rest while you grease 3-4 muffin tins.

3. Roll dough into a large rectangle on a floured surface. Fold in half lenghthwise, then fold in half again. (If desired brush with butter before folding dough.

4. Cut in four long strips with pizza cutter. Cut each strip into 10 to 12 pieces and place in greased muffin tins. Let raise until doubled. (About 2-3 hours) Bake at 350° for about 10 minutes or until golden brown.

Yield 3-4 dozen rolls

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