Butter crust flake aparts
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Butter crust flake aparts
  Butter    Crust    Rolls  
Last updated 6/12/2012 1:11:29 AM. Recipe ID 38989. Report a problem with this recipe.
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      Title: Butter crust flake aparts
 Categories: Breads, Rolls, Yeast bread
      Yield: 10 Servings
 
      2 pk Yeast
    1/4 c  Water; warmed
    1/2 c  Butter; softened
      2 tb Sugar
      2 ts Salt
  1 1/4 c  Buttermilk; scalded
    1/2 ts Baking soda
      5 c  All-purpose 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 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. 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 




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Recipe ID 38989 (Apr 03, 2005)

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