Recipe - Butter Crust Flake Aparts

2 pack Yeast
One fourth cup Water; warmed
One half cup Butter; softened
2 tablespoon Sugar
2 teaspoon Salt
1 One fourth cup Buttermilk; scalded
One half teaspoon Baking soda
5 cup Allpurpose flour
Butter; melted

Soften yeast in warm water. Combine butter, sugar, salt and buttermilk; let
cool to lukewarm. Blend in yeast and baking soda. Gradually add 4 One half 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
15inch square. Brush with melted butter. Cut into 1 One half inch strips. Stack
5 high and cut into 1One half 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. Makes two rolls per cup of flour.

NOTES : These are so light they almost float. They brown beautifully and
have a wonderful buttery flavor. I made them for the first time for
Christmas dinner 1988 and have made them often since.
Recipe by: Mrs. Paul W. Strobel, Senior Winner, Pillsbury BakeOff

Posted to TNT Recipes Digest by "Barbara Zack" bzack@leading.net on May
8, 1998