- 1 pkg dry yeast
- 3/4 cup white sugar
- 4 to 5 cups all purpose flour, divided use
- 1 cup milk, lukewarm
- 1 cup water, lukewarm
- 6 egg yolks
- 1/2 lb. butter, melted and cooled to lukewarm
- In a mixing bowl, pour lukewarm milk and water, sprinkle yeast in add sugar and 1 cup of the flour. Set aside until the mixture starts to rise about 45 minutes.
- Beat the egg yolks into the mixture, blending very well. Add the remaining flour little by little. Add 1/2 the melted butter and set aside until it has doubled in bulk, about 1 hour.
- Dust the board where the dough will be rolled out with a little flour to prevent dough from sticking, keep some flour handy for dusting. Divide dough into 12 equal portions. Roll out each portion, brush with butter and roll into a long strip. Form into a coil, insert the inner end making sure it's tucked in, same with the other end of the roll. Butter top. Place on greased baking sheets. Use 2 baking sheets placing 6-8 rolls on each sheet. Cover and let rolls rise until they have doubled in size.
- Bake at 375 degrees F about 12-15 minutes. Cool on cooling rack and dust with poweder sugar.