2 pkgs. active dry yeast
1 1/4 c. warm water (120 degrees)
1/4 c. softened butter
1 tsp. salt
1 pkg. egg custard mix
3 1/2 c. all-purpose flour

Soften yeast in warm water in a large mixing bowl. Add butter, salt, and dry custard mix. Stir until dissolved. Gradually add flour, mixing well. Knead on lightly floured surface 12 times. Make dough into rolls the size of small eggs and place on a 9 x 13 inch pan. Let rise 45-60 minutes. Bake 10-15 minutes in a 400 degree oven.