Butter Crust Flake Aparts

Title:
Butter Crust Flake Aparts

Yield:
10 Servings

Categories:
Bread,
Rolls,
Yeast
bread




Ingredients:





     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 by: Mrs. Paul W. Strobel, Senior Winner, Pillsbury Bake-Off


 


 Posted to TNT Recipes Digest by "Barbara Zack" 
on May


 8, 1998