3/4 c. milk
1/2 c. sugar
2 tsp. salt
1/2 c. butter
2 (dry) pkgs. mince meat
2 pkgs. dry yeast
1/2 c. warm water
1 egg
4 c. flour
1 1/2 c. water

Scald milk; stir in sugar, salt and butter. Cool to lukewarm. Dissolve yeast in warm water in large bowl. Stir in lukewarm milk mixture, egg and 1/2 the flour; beat, until smooth. Stir in rest of flour to make stiff batter. Cover tightly with aluminum foil. Refrigerate at least 2 hours. (May be refrigerated up to 3 days.)

Divide dough in half. On floured board, roll one half in 18x9 inch rectangle. Spread with 1/2 mince meat filling. From 18 inch side, roll up as for jelly roll. Seal edges. Cut into 1 1/2 inch slices. Place in greased muffin tin, cut side up. Repeat with rest of dough and filling. Cover, let rise in warm, draft free place until doubled, about 1 hour. Bake at 350 degrees for 20-25 minutes until done. Frost with confectioners' sugar and water glaze, while warm.