Butter crust flake aparts

10 Servings

Ingredients

Quantity Ingredient
2 packs Yeast
¼ cup Water; warmed
½ cup Butter; softened
2 tablespoons Sugar
2 teaspoons Salt
1¼ cup Buttermilk; scalded
½ teaspoon Baking soda
5 cups All-purpose flour
Butter; melted

Directions

Soften yeast in warm water. Combine butter, sugar, salt and buttermilk; let cool to lukewarm. Blend in yeast and baking soda. Gradually add 4½ to 5 cups flour until a soft dough is formed. Cover and rise in a warm place until double (about one hour). Place on floured surface and roll out to a 15-inch square. Brush with melted butter. Cut into 1 ½ inch strips. Stack 5 high and cut into 1-½ inch pieces. Place cut side down in greased muffin tins. Rise until light (about 30 minutes). Preheat oven to 400 degrees and bake 15 to 20 minutes. Makes two rolls per cup of flour.

NOTES : These are so light they almost float. They brown beautifully and have a wonderful buttery flavor. I made them for the first time for Christmas dinner 1988 and have made them often since.

Recipe by: Mrs. Paul W. Strobel, Senior Winner, Pillsbury Bake-Off Posted to TNT Recipes Digest by "Barbara Zack" <bzack@...> on May 8, 1998

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