Casseroll Rolls

Directions

1. 1
   Scald the milk; stir
2. 2
   in
3. 3
   the
4. 4
   sugar, salt and 1 tablespoon of the margarine and cool to lukewarm.
5. 5
   Melt the rest of the margarine and set aside to cool.
6. 6
   Measure the water into a large bowl.
7. 7
   Sprinkle
8. 8
   in
9. 9
   the yeast and stir until dissolved. Stir in the
10. 10
    lukewarm
11. 11
    milk
12. 12
    mixture
13. 13
    and flour, beating until smooth and elastic
14. 14
    (about 50 strokes).
15. 15
    Brush the top lightly with some of the butter,
16. 16
    cover and
17. 17
    let rise in a warm place until double in bulk, about 25 minutes.