Butterflake Rolls

• 2 pkg. yeast
• 1 Tbsp. sugar
• 3/4 c. warm water
• 4 c. flour
• 1/2 c. oleomargarine
• 1/4 c. sugar
• 1 tsp. salt
• 6 egg yolks

1. Soften yeast and 1 tablespoon sugar in warm water.
2. Blend in 1 cup of flour; let rise until light and bubbly, 20 to 30 minutes. Cream oleomargarine in bowl; add 1/4 cup sugar, salt and egg yolks. Mix well and add to yeast mixture.
3. Mix well.
4. Add 3 cups flour gradually.
5. Knead 36 strokes.
6. Place in greased bowl, cover and let rise until doubled, approximately 45 minutes.
7. Divide in half. Roll each half into 18 x 6-inch rectangle.
8. Spread center third with butter, fold one side over butter and spread with butter. Fold opposite side to overlap center.
9. Cut into 1-inch strips. Coil strips on well-greased baking sheet.
10. Let rise until light. Bake at 375u0b0 for 12 to 15 minutes.
11. Makes 36 rolls.

yeast, sugar, warm water, flour, oleomargarine, sugar, salt, egg yolks

Taken from www.cookbooks.com/Recipe-Details.aspx?id=989703 (may not work)