Recipe: Butter Crust Flake Apart Rolls

Butter Crust Flake Apart Rolls
Recipe by: Mrs. Paul W. Strobel; Pillsbury Bake-Off
Makes: 10

2 packages yeast
1/4 cup water -- warmed
1/2 cup butter -- softened
2 tablespoons sugar
2 teaspoons salt
1 1/4 cups buttermilk -- scalded
1/2 teaspoon baking soda
4 1/2-5 cups all-purpose flour
butter -- melted

Soften yeast in warm water.

Combine butter, sugar, salt and scalded buttermilk; let cool to lukewarm. Blend in yeast mixture and baking soda. Gradually add 4 1/2 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 1/2 inch strips. Stack 5 high and cut into 1-1/2 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.