SPOON BUTTER ROLLS|
1 pkg. dry yeast
1/2 c. margarine, melted
2 c. very warm water
1/4 c. sugar
1 1/2 tsp. salt
4 c. self-rising flour
Place yeast in 2 cups warm water. Cream sugar with
melted butter; add beaten egg. Stir in yeast, water and salt.
Add flour; mix well. Drop by spoonfuls into well greased
muffin tins. Bake at 400 degrees about 20 minutes. Will keep several
days in refrigerator.
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