Recipe - Red Apple Inn Rolls

1 cup Boiling water
1 cup Butter
2/3 cup Sugar
2 teaspoon Salt
2 One half pack Dry yeast
1 cup Warm water
2 Eggs
6 cup Flour
One half cup Butter; melted

Pour the boiling water over the butter, sugar and salt. Let cool. Dissolve
the yeast in the warm water and beat in the eggs. Add to the cooled butter
mixture. Add the flour and mix well. Cover tightly and let dough sit
overnight in the refrigerator. About 2 hours before baking, roll out on a
floured board to One half inch thick. Cut with a 2 inch biscuit cutter and fold
in half to make pocketbook rolls. Place in a greased pan and let rise for 2
hours. Brush with melted butter. Bake in a 425ø preheated oven for 12
minutes. Yield: 60 small rolls.

Variation: Make cloverleaf rolls by placing 3 small balls of dough in
greased muffin tins. Let rise for 2 hours and bake. You may also sprinkle
with sesame or poppy seeds.

ANN WILLIS (MRS. ED)

MRS. DON HARRISON

MORRILTON, AR

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.