Combine first 4 ingredients. Dissolve yeast, 1 t. Sugar in water, add to first mixture. Add egg and enough flour so dough can be kneaded on board. Roll in small balls, place 3 in greased muffin tins. Cover and let rise to double its size. Bake at 425 F., 12 or 15 minutes.

Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966. Compiled by members of Ohio State Grange Home Economics Committee.