TINY BUTTER ROLLS

2 pkg (1/4 oz each) active dry yeast
2 cups lukewarm water
2 eggs, well-beaten
1 cup sugar
1 tbsp salt
2 cups milk, scalded
1 1/2 cups melted butter
8 to 10 cups all-purpose flour, sifted

Dissolve yeast in the lukewarm water. Add beaten eggs and blend. Add sugar, salt, hot milk, and 1 cup of the melted butter.

Gradually blend in flour. Mix well. Then knead on a heavily floured board. Place in a greased bowl and set in a warm place to rise for about 2 hours.

When doubled in bulk, knead slightly and form into miniature cloverleaf* or pocketbook** rolls. Arrange in buttered pans, cover, and let rise until light, about 1 hour.

Preheat oven to 425 degrees F.

Brush tops of rolls with the remaining melted butter.

Bake for 15 to 20 minutes or until rolls are golden brown.

*TO MAKE CLOVERLEAF ROLLS:
For 1-inch balls and place 3 in each cup of a well-oiled muffin tin.

**TO MAKE POCKETBOOKS:
Roll out a portion of the dough to 1/4-inch thickness. Cut with biscuit cutter and brush with melted butter. With a knife make an indentation across each roll just left or right of center. Fold the smaller half almost to the edge of the lower and pinch together. Place in a greased pan.

Makes 4 to 5 dozen rolls
Source: Spoonbread & Strawberry Wine: Recipes and Reminiscences of a Family by Norma Jean Darden, Carole Darden