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Ingredients
- 1/2 c. Butter and other shortening,
- 2 x Egg yolk
- 1/2 c. Cream
- 1 c. Yeast
- 1 c. Lowfat milk, lukewarm
- 2 x Egg
- 3 Tbsp. Sugar
- 2 c. Flour, sifted
- 1 x dissolved in:
- 1/2 tsp Salt
Directions
- Cream the butter, sugar and salt and add in the Large eggs and egg yolks one at a time, beating well after each addition. To the dissolved yeast, add in 3 Tbsp of the flour and mix well. Combine with the first mix. Add in the remaining flour and cream alternately. Grease and flour muffin tins and fill 2/3 full of the dough. Set pans in a hot place till dough has risen to the tops of the pans. Bake at 400-F about 25 min.
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