Tomato Rolls

• 1 tsp. sugar
• 1 (1 oz.) cake yeast
• 1/2 c. warm water
• 1 (13 oz.) can tomato juice (1 3/4 c.)
• 1/2 c. sugar
• 1/2 c. butter
• 1 tsp. salt
• 2 eggs, beaten
• 5 c. flour

1. Dissolve the 1 teaspoon sugar and cake yeast in the warm water.
2. Heat to lukewarm the tomato juice, 1/2 cup sugar, the butter and salt.
3. Let cool.
4. Add the beaten eggs and 3 cups flour; beat.
5. To this mixture, add the dissolved yeast and beat again. Add 2 more cups flour; mix well.
6. Sprinkle 1 cup flour on pastry cloth; turn out dough onto it and knead.
7. Put in well-greased bowl; let rise.
8. Punch down; let rise again.
9. These can be made in the form of butterhorns or put in muffin tins.
10. Bake in a 350u0b0 oven for about 20 minutes, or until light brown. Do not overbake.

sugar, cake yeast, warm water, tomato juice, sugar, butter, salt, eggs, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=850683 (may not work)