Instructions: Dissolve dry yeast in the 1/4 cup luke-warm water. Mix all of the above, including the yeast/water mixture, until firm. Place in refrigerator over night. Next day, shape into round walnut-size balls. Put 3 balls in each cup of greased muffin pan. Let raise until higher than the top of the muffin pan. Bake at 350 degrees for 20 minutes. Tops may be brushed with butter or margarine if desired. The unbaked dough can be kept in the refrigerator for 2 weeks.

This is a recipe handed down on my MILs side of the family. Aunt Ann made them first, then Aunt Mary Mechling, and finally my MIL, Jo Beers.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.