Feather Rolls

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• 2 packages active dry yeast or yeast cakes
• 1 tablespoon sugar
• 2 teaspoons salt
• 1/2 cup butter-flavored Crisco
• 1 cup milk
• 2 eggs
• 1/2 cup lukewarm water (110′ to 115′ )
• 1/4 cup sugar (increase to 1/2 cup for Cinnamon Rolls)
• 4 1/4 cups flour
• 1 cube butter

Pan: large baking sheet pan

Oven: 375′

Time: 17 minutes – or until lightly brown on the bottom

• 1. Scald milk.
• 2. Add Crisco , 1/4 cup sugar, and salt.
• 3. Cool
• 4. Dissolve yeast in warm water.
• 5. Add tablespoon sugar.
• 6. Beat eggs.
• 7. Add eggs.
• 8. Mix with milk.
• 9. Add flour.
• 10. Refrigerate for 2 hours or overnight.
• 11. Roll out and cut with 2 1/2 inch cutter.
• 12. Melt butter in pie pan.
• 13. Lift each roll and dab in butter on one side.
• 14. Form roll by making a crease in each round just off center with the back of a table knife and folding over the larger side overlapping slightly.
• 15. Place folded roll on baking sheet brush tops with butter.
• 16. Bake.