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home > recipes > appetizers > butter crust flake aparts
I make these for Thanksgiving. They're rather forgiving if you get busy and neglect them, and they don't require kneading. * Exported from MasterCook * Butter Crust Flake Aparts Recipe By : Mrs. Paul W. Strobel, Senior Winner, Pillsbury Bake-Off Serving Size : 10 Preparation Time :0:15 Categories : Breads Rolls Yeast Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages yeast 1/4 cup water -- warmed 1/2 cup butter -- softened 2 tablespoons sugar 2 teaspoons salt 1 1/4 cups buttermilk -- scalded 1/2 teaspoon baking soda 5 cups 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

Butter Crust Flake Aparts


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(posted April 1, 1998)


I make these for Thanksgiving. They're rather forgiving if you get busy
and neglect them, and they don't require kneading.

* Exported from MasterCook *

Butter Crust Flake Aparts

Recipe By : Mrs. Paul W. Strobel, Senior Winner, Pillsbury
Bake-Off
Serving Size : 10 Preparation Time :0:15
Categories : Breads Rolls
Yeast Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages
yeast
1/4 cup water -- warmed
1/2 cup
butter -- softened
2 tablespoons
sugar
2 teaspoons
salt
1 1/4 cups
buttermilk -- scalded
1/2 teaspoon
baking soda
5 cups
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


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