This delicious dinner roll always brings praise. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Crumble yeast into a bowl; add sugar, salt, milk, and eggs.
- Mix well; add half of flour and beat well.
- Add melted butter and remainder of flour.
- Knead until smooth, cover and let rise in a warm place until doubled.
- Divide in half, roll each piece into a circle 1/4 inch thick.
- Butter, if you like and cut each piece into 16 pie shaped pieces.
- Roll each piece, beginning at the wide end towards the tip end, so that the tip is kept at an equal distance from each end of the roll.
- Arrange shaped rolls on a well-greased baking sheet, placing the tip underneath the roll to prevent it from popping up and spoiling the shape of the roll.
- Allow rolls to rise until doubled and bake at 375F for 12 to 15 minutes.
- *To make crescent rolls, curve rolls slightly.
- *To make butterleaf rolls, roll dough into a very think rectangular sheet, brush with melted butter; cut into strips 1 inch wide and pile 6 or 7 together. Cut into 1 1/2 inch pieces and place on end in greased muffin pans. Cover and let rise till doubled and bake as above.