Egg Custard Rolls

Mrs. Letsy Everett

  • 2 package dry yeast
  • 1 1/4 cup warm water
  • 1/4 cup butter, or margarine, softened
  • 1 tsp salt
  • 1 (4 oz) package egg custard mix
  • 3 to 3 1/2 cup all-purpose flour

If you are using self-rising flour omit salt, increase flour to 3 1/2 to 4 cups.

Soften yeast in water in large mixing bowl. Add butter, salt and dry custard mix. Stir until dissolved. Gradually add flour, mixing well. Knead dough on lightly floured surface 12 times.

Pinch off and make out rolls. Place in greased pan. Cover; let rise in warm place for 45 to 60 minutes.

Bake at 400° for 10 to 15 minutes.

Serve hot.

16 to 24 rolls.

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