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1
Scald milk; add butter, sugar and salt, stirring until butter melts.
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2
Let mixture cool to lukewarm.
-
3
Dissolve yeast in water in a large bowl.
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4
Add milk mixture, eggs and 2 cups flour; beat at low speed of an electric mixer until smooth.
-
5
Stir in enough remaining flour to make a soft dough.
-
6
Turn dough out onto a floured surface and knead until smooth and elastic (about 8 to 10 minutes).
-
7
Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in bulk.
-
8
Roll dough 1/2-inch.
-
9
Cut with biscuit cutter dipped in melted butter.
-
10
Fold over.
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11
Bake at 400u00b0 for 8 to 10 minutes or until browned.
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12
Brush rolls with melted butter. Yield:
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13
2 dozen.
