1/2c. milk, scalded & cooled
1/4c. sugar
1 pkg. yeast
1t. salt
2 eggs
1/4c. lukewarm water
5c. flour
Combine yeast and water in a small bowl and add sugar. Let stand 5-10 min. Mix in yeast to milk, well-beaten eggs, and salt. Stir in the flour (will be sticky). Place in covered greased bowl overnight. Divide dough in half. Roll out onto a well-floured board very thin. Spread with butter, then roll up jelly roll style. Cut in 1-1&1/2 inch pieces and place in buttered muffin tins. Let rise 4-5 hours. Bake at 425℉ for 5 min. or until lightly browned.
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