1 egg
1 pkg. yeast
1/4 c. warm water
3/4 c. heavy cream
1 tsp. salt
2 tsp. sugar
1/3 c. melted butter
1 1/2 c. flour

Sprinkle 1 package of yeast into 1/4 cup warm water; let stand. Heat heavy cream to lukewarm; add salt and sugar and stir. Add melted butter, yeast and egg. Add flour and beat well. Let rise until double and punch down.

Cut off small pieces and roll up with hands to size of pencil; roll pinwheel-fashion and place in 2-inch muffin pans. Let rise until light. Bake for 15 minutes in 400 degree oven. Prepare thin glaze with water and powdered sugar and glaze rolls while still warm.