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FINGER ROLLS 
3 eggs, beaten
1 lg. tsp. salt
1/2 c. sugar
1/2 c. melted butter (butter)
1 c. warm water
1 pkg. dry yeast
4 1/2 c. flour (more if needed)

Beat eggs, sugar and melted butter. Dissolve yeast in warm water. Mix 1st and 2nd mixtures together. Add flour slowly. Let rise to double size - cover and put in refrigerator. Can be used off of for day.

After rising to double, work down. Roll out about 1/2 inch in thickness. Cut with cutter - mop in butter and fold over to half size (looks like a finger). Fill butter greased pan - let rise. Bake at 400 degrees until light golden.

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