Title: Butter Crust Flake Aparts
Categories: Bread Rolls
Yield: 10 Servings

2	pk	Yeast
1/4	c	Water; warmed
1/2	c	Butter; softened
2	tb	Sugar
2	ts	Salt
1 1/4	c	Buttermilk; scalded
1/2	ts	Baking soda
5	c	All-purpose flour
		Butter; melted

Soften yeast in warm water. Combine butter, sugar, salt and buttermilk; let cool to lukewarm. Blend in yeast and baking soda. Gradually add 4 1/2 to 5 cups flour until a soft dough is formed. Cover and rise in a warm place until double (about one hour). Place on floured surface and roll out to a 15-inch square. Brush with melted butter. Cut into 1 1/2 inch strips. Stack 5 high and cut into 1-1/2 inch pieces. Place cut side down in greased muffin tins. Rise until light (about 30 minutes). Preheat oven to 400 degrees and bake 15 to 20 minutes. Makes two rolls per cup of flour.

NOTES : Submitted to World Recipes by Barbara Zack April 5, 1997 Posted to MM-Recipes Digest V4 #7 by ted by: bzack@gnt.net on Sep 21, 1997

Recipe by: Mrs. Paul W. Strobel, Senior Winner, Pillsbury Bake-Off

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