Add butter, sugar and salt to milk. When lukewarm, add yeast (which has been dissolved in warm water), egg and half the flour. Beat well. Cover and let rise until very light. Beat again and add enough remaining flour to make stiff dough. Knead on floured board until satiny and elastic. Cover and let rise until double. Roll out 1/3 inch thick; cut with biscuit cutter. Crease through center with knife. Put tiny pat of butter in and fold over. Put in greased pan an inch apart. Let rise until light. Bake at 400 for 12-15 minutes.

Mrs Georgey Pointer Estes

Como, Ms

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, Ar 72366, Isbn 0-918544-14-9, downloaded from Glen's Mm Recipe Archive,