Rolls Carolyn Tanner

• 1 cup Milk
• 2 Tb Sugar
• 2 Tb Butter
• 3/4 t Salt
• 1 cake yeast
• 3-3 1/2 cups flour

Make into salt dough kneading 2 min. Let rise until double in bulk. Roll to 1/2 inch thickness. Cut and fold and brush with butter.

Let rise until double in bulk and bake

(Seems to be missing some important parts we can figure it out.)