Combine butter, sugar, milk & water. Mix & scald, but do not boil. Let cool to lukewarm & add yeast which has been dissolved in the warm water. Let stand 5-10 minutes. Add enough flour to make a batter the consistency of pancake batter. Let rise until light & bubbly. Add 2 cups flour, salt, baking powder, baking soda & eggs. (You will probably have to add more flour until it has body, not too sticky & not too dry). Let stand, covered, until doubled. Roll out & cut out rolls. Let rise well (about 1 hour). Bake at 325-350 until done. (To freeze, bake at 225 for 25 minutes, firm but not brown. Freeze. When ready, thaw, brown & serve).

Ann Bush

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, Ar 72390. Downloaded from Glen's Mm Recipe Archive,