3/4 c. lukewarm water
1 tsp. sugar
1 yeast cake
2 c. all-purpose flour
2 eggs, beaten
3/4 lb. butter

Dissolve yeast cake in water, add sugar and let stand.

Sift flour, add to above mixture. Add eggs.

Roll dough on floured board. Spread 3/4 pound butter. Fold as napkin. Roll and fold 12 times.

Roll and cut in strips to form rolls. Let rise on pan before baking.

Bake 475 oven for about 8 minutes.