Title: Sixty-Minute Rolls
Categories: Bread, Osg, Rolls
Yield: 24 Servings

2 Yeast cakes
1/4 c Water; lukewarm
1 1/4 c Milk
3 tb Sugar
3/4 ts Salt
1/4 c Butter
5 c Flour; sifted

Dissolve yeast in warm water, put milk, sugar, salt and 1/2 the butter
in pan and heat till lukewarm. Add yeast and flour. Cover, set in warm
place for 15 minutes. Turn on a floured board, pat to 1/2 inch
thickness, cut with 2 inch biscuit cutter, brush with remaining butter
and fold dough over. Let rise 15 minutes on greasedsheet or pan. Bake
in hot oven 10 minutes. Two dozen rolls.

Source: Mrs. G. C. Warthen, Wyoming Grange, Licking County, OH
Originally published in Ohio State Grange Cook Book, 21st ed., Apr 1966.
Compiled by members of Ohio State Grange Home Economics Committee.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-bread.zip