Preparation info

  • Difficulty


  • Makes

    3 dozen


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Light, delicately yeasty, golden


  • 1 c. milk
  • ½ c. butter or regular margarine
  • 1 tsp. salt
  • ½ c. sugar
  • 2 pkgs. active dry yeast
  • ¼ c. warm water (110 to 115°)
  • 4 eggs, beaten
  • 1 tsp. grated lemon peel
  • 5 c. sifted flour (about)
  • Melted butter


  • Scald milk; stir in ½ c. butter, salt and sugar. Cool to lukewarm.
  • Sprinkle yeast on warm water; stir to dissolve.
  • Combine eggs and lemon peel and add with yeast to milk mixture. Beat in flour, a little at a time, to make a soft dough you can handle.
  • Turn onto floured board; knead lightly until dough is smooth and satiny. Place in greased bowl; turn dough over to grease top. Cover and let rise in warm place free from drafts until doubled, about 2 hours. Punch down and turn out on floured board. Knead lightly.
  • Shape two thirds of the dough into smooth balls about 2″ in diameter. Shape remaining dough in 1″ balls. Place large balls in greased muffin-pan cups. Flatten balls slightly; make a deep indentation in each with finger or the handle of a wooden spoon. Shape small balls like teardrops and set one firmly in the indentation in each ball in muffin-pan cups. Brush with melted butter. Cover and let rise until doubled, about 1 hour.
  • Bake in hot oven (425°) about 10 minutes. Remove from pans at once. Place on wire racks. Serve warm; or wrap cold rolls in aluminum foil and heat a few minutes in oven before serving.