Butter Rolls
2 TB. Yeast
1 1/4 c. Warm Water
1/2 c. Sugar
1/2 c. Shortening
3 Eggs, well beaten
4 1/2 c. Flour
2 tsp. Salt
1/2 Cube of Butter
First Dissolve yeast in 1/4 c. warm water. Set aside. Combine sugar, shortening, and remaining water in mixing bowl. Add eggs and yeast mixture. Sift flour and salt then add to mixture. Stir well(dough will be sticky). Place in large mixing bowl sprayed lightly with Pam. Cover tightly with plastic wrap sprayed with Pam. Put in fridge over night or for approximately 7 hours. Roll out on well floured board, half at a time and about as thick as pie crust. Using a pastry brush, spread butter on dough. Roll like you would cinnamon rolls. Cut into 1 1/2 inches thick. Dip each roll into melted butter and place in muffin tin. Bake at 400 degrees for 10 minutes. Remove from muffin tin until cool. Great with cranberry butter on top!
Cranberry Butter:
1/2 c. Fresh Cranberries
1 3/4 c. Powdered Sugar
1/2 c. Butter, softened
1 TB. Orange Juice
Puree cranberries and sugar in blender or food processor. Add butter and orange juice and blend until smooth. Place in a mold or serving dish. Chill until firm.
Submitted by: Kimberly Acker
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