2 pkg. yeast; dissolved according to directions
1 Cup lukewarm water
1/2 Cup butter
1 Cup milk; scalded and cooled to lukewarm
2/3 Cup sugar
1 1/2 Tsp. salt
2 Eggs; well beaten
1/8 Tsp. grated nutmeg
7 Cups (or more) flour; sifted
1/2 lemon; grated rind, and juice
Cooking Instructions
Cream together butter, sugar, salt, eggs, lemon, and nutmeg. Take the yeast in water; add milk and blend with 3 cups of the flour; beat smooth. Add butter mixture and enough flour to make a medium soft dough. Knead with a wooden spoon. let dough rise in a warm place until doubled. Turn dough out on a cookie sheet and knead down. let rise again for a few minutes. Make into rolls. Pinch a piece of dough the size of a walnut; smooth it round and lay in rolls 2" appart on a buttered cookie sheet. let rise until doubled, then with fingertips, strech roll into shape of a tiny pie shell. Fill. Brush dough edge with butter and let rise again until dough is light (about 15 minutes). Bake about 20 minutes at 375 digrees. Frost with simple powdered sugar icing while warm.
Fillings; use your favorite preserve, or poppyseed, or apple pie filling. be creative.
