Butter Egg Rolls

  • 1 Tbsp yeast in 1/2 cup warm water with 1 tsp sugar
  • 1 1/2 tsp salt
  • 3 Tbsp sugar
  • 3 Tbsp butter
  • 1 cup scalded milk
  • 3 eggs
  • 4 cup flour
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Start yeast and let stand.

Scald milk. Add butter to hot scalded milk - let cool.

When milk is cool, add yeast, sugar and salt. Beat eggs and add to yeast mixture.

Add flour, mixing by hand.

Let stand, covered with cloth until bowl is full. Add 1 cup flour, mix gently by hand. Put 3/4 cup flour on breadboard and pour out dough.

Knead gently, just enough to work flour in.

Divide dough. Roll half of dough out into a 1/4-inch thick circle. Spread with melted butter.

Cut with sharp knife into quarters. Cut each quarter into 2 or 3 sections, pie-shaped.

Roll up each section from the wide end toward the point.

Dip in melted butter and place on cookie sheet with the point down.

Brush tops with melted butter.

Repeat with second half of dough. Let rise until 'large'.

Bake at 350° F - 400° F (depending on your oven) for 10 minutes, or until lightly golden and slightly firm when tapped.

To make Penne chocolate, a French variation, place 3 or 4 chocolate chips at the wide end before rolling.

Servings: 1 dozen
Submitted by: Recipe Group Member