Southern Butter Rolls
1 cake yeast (2 1/2 tsp.)
1/4 c. lukewarm water
1 c. hot water
1/4 c. butter, softened
1/4 c. sugar
1 tsp. salt
1 large egg
4 c. sifted flour
melted butter
Dissolve yeast in lukewarm water. Pour hot water over softened butter, sugar and salt. Cool to lukewarm. Add dissolved yeast and egg, stir. Stir in flour, blend thoroughly. Brush top of dough with melted butter to prevent crusting. Chill dough in refrigerator overnight, or for at least 5 or 6 hours. Remove, and let stand for 1 hour.
Roll to 1/8 inch thick on floured breadboard. Brush the top with melted butter. Fold dough over and brush again with melted butter. Fold dough in half again, brush once more with butter. Dough should be no more than 1/2 inch thick. Cut into circles with biscuit cutter, and place in buttered muffin pans. Cover, and let rise until doubled, about 1 hour. Bake at 400º for 20 minutes, or until browned and
done.
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