2 eggs well beaten
1 1/2 cup warm milk
2 Tbs sugar
2 tsp salt
2 yeast packets dissolved in 3/4 cup warm water with 1 Tbs sugar
Mix all of the ingredients together except the flour and butter
Stir enough flour into this mixture to turn it out onto a canvas. Knead until smooth.
Roll out the dough to 1/4" or 1/3" thick. Spread the rolled out dough with soften butter and then fold it into half. Repeat this process a total of three times. The last roll-out of the dough, do not spread it with butter.
Cut the dough into circles.
Grease a cookie sheet with melted butter. Lightly whip each circle back and forth in some melted butter and place it on the greased cookie sheet. Fold the circle in half (if you used too much melted butter in the last step, it will be hard to get the circle to stay folded).
Let them rest on a cookie sheet for 2 hours (or for however long it takes to get the rise you want -- sometimes the kitchen is hot and they will rise faster), covered with a dish towel or foil.
Remove cover and bake at 400-degrees for 20 minutes.
To bake later: Bake for 15 minutes at 325 degrees. Do not brown. Refrigerate when cool. Cover with foil. Next day, remove foil and bake at 410-degrees for 5 to 10 minutes.
Pairs Well With
Grandma Mary Isom has been making these rolls for decades. Her mother made them for her as a child.