Butterfly Yeast Rolls

Serves: 5
Total Calories: 439
Yield: 1 dozen


1 envelope active dry yeast
1/4 cup warm water
1 cup milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
3 1/2 cups all-purpose flour, divided
1 egg, beaten


In a small bowl, mix yeast with very warm water, 110 to 115 degrees; let stand for 5 minutes. Heat milk in a small saucepan over low heat just until boiling; let cool slightly. In a large bowl, combine milk, sugar, shortening and salt. Add 1-1/2 cups flour and beat well. Beat in yeast mixture and egg. Gradually knead in remaining flour to form a soft dough. Place in a greased bowl, turning once. Cover and let rise in a warm place for 2 hours. Punch dough down; turn out on a floured surface. Shape into 36 walnut-size balls; place 3 balls in each cup of a greased muffin tin. Cover and let rise for 45 minutes. Bake at 400 degrees for 12 to 15 minutes, or until golden.

Nutritional Facts:

Serves: 5
Total Calories: 439
Calories from Fat: 102

This Butterfly Yeast Rolls recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.

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