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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Butterflake Rolls Recipe

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This recipe for Butterflake Rolls is from Stevens Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

Mix together:
1 cup warm tap water
2 Tablespoons yeast
Let rise and add to the following

In large Tupperware bowl mix:
2 beaten eggs
1 1/4 cups evaporated milk
1 cup hot water
1 1/2 teaspoons salt
1/2 cup sugar

6-8 cups flour or enough to make a soft dough
Directions:
Directions:
Let dough rise, knead. Let rise again and knead. Then roll out on table. Spread shortening on the top. Fold in half. Roll out and spread margarine over top. Fold in half again and spread with shortening, fold and spread with margarine. Do this four or five times alternating shortening and margarine. Roll out a final time and cut with a biscuit cutter and place in muffin tins. Let rise and bake at 350º until lightly brown.

 

 

 

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