1 yeast cake (or equivalent)
1/4 cup lukewarm water
1/2 cup milk
1/4 tbsp. salt
1/4 cup (1/2 stick) butter
1 1/2 tbsp. sugar
2 1/2 cups sifted all-purpose flour

Dissolve yeast cake in lukewarm water. Put milk, sugar, salt, and butter in saucepan and heat until butter melts. Cool to lukewarm. Add yeast and flour; cover and put in warm place for 15 minutes.

Turn soft dough out on floured board, and roll out to 1/3-inch thick. Cut with round cutter 1-inch in diameter. In each section of small buttered muffin tins, place 5 circles of the dough, as for a five-petaled flower. Press down firmly in the center and fill with Cranberry-Pineapple Filling (see below).

Let rise 15 minutes and bake in a hot oven (450°F), for 15 minutes. Brush with melted butter.

Makes 12 to 15 Rosebud Rolls.

CRANBERRY-PINEAPPLE FILLING:

1/2 cup jellied cranberry sauce, crushed
1/4 cup crushed pineapple, drained
1/2 tsp. grated orange rind

Blend well and let stand while making rolls.