While I was down in Texas for Thanksgiving, I got my grandmother to give me a couple of her recipes.  She portions many of the ingredients by feel or taste, though, so this recipe assumes some familiarity with yeast breads.  I plan to make them a couple of times and get some more exact measurements.

  • 2 cups milk
  • 4-6 tablespoons sugar
  • 1 teaspoon salt
  • 8 tablespoons butter (one stick), divided
  • 2 packets yeast
  • flour

In a small saucepan, mix the milk with the sugar, salt, and 6 tablespoons of butter.  Heat to just below a boil, then allow to cool to room temperature.

Proof the yeast in some water with a little sugar.  Mix the yeast into the milk, then add enough flour to get the right consistency.

Knead the bread, then allow it to rise until doubled in size, about an hour.

Preheat the oven to 375°F.

Melt the remaining 2 tablespoons of butter.  Flatten the dough, then roll it out to about 1/4" thick.  Cut circles in the dough with a biscuit cutter or the opening of a glass.  For each circle, dip half of one side in the butter, then fold it in half with the butter on the inside.  Place the rolls on baking sheets and allow to raise until increased in size by roughly 50%.

Bake at 375°F until done, roughly 8-10 minutes.