Tomato Rolls

Directions

1. 1
   Dissolve the 1 teaspoon sugar and cake yeast in the warm water.
2. 2
   Heat to lukewarm the tomato juice, 1/2 cup sugar, the butter and salt.
3. 3
   Let cool.
4. 4
   Add the beaten eggs and 3 cups flour; beat.
5. 5
   To this mixture, add the dissolved yeast and beat again. Add 2 more cups flour; mix well.
6. 6
   Sprinkle 1 cup flour on pastry cloth; turn out dough onto it and knead.
7. 7
   Put in well-greased bowl; let rise.
8. 8
   Punch down; let rise again.
9. 9
   These can be made in the form of butterhorns or put in muffin tins.
10. 10
    Bake in a 350° oven for about 20 minutes, or until light brown. Do not overbake.