OVERNIGHT WHEAT ROLLS

1 T. yeast
1 T. sugar
1 c. scalded milk
½ c. HONEY or sugar

½ c. melted margarine
¾ t. salt
3 well-beaten eggs
4-5 c. flour (use ½ wheat flour)

Mix yeast & 1 T. sugar in 1/3 c. warm water. Add milk cooled to lukewarm (melt cold margarine in hot milk to save time). Add honey (or sugar), margarine, salt, & eggs to yeast. Mix. Add flour to make dough manageable (will be a little sticky).

Cover & let rise 5-6 hrs. or overnight in fridge. When ready to work, knead slightly. For butter-horn rolls, divide dough in half. Roll into large circle, ¼” thick, on well-floured surface. Cut into 16 pieces with pizza cutter. Roll from large end to small. Place on buttered cookie sheets.

Rise until very light, 4-6 hrs; bake at 375 for 15 min.

Teresa Moore