Egg Custard Rolls

Dissolve yeast in warm water. Combine milk, 1/4 cup butter and salt. Stir until butter is melted; cool. Blend in egg custard mix and yeast. Add enough flour to make soft dough.

Turn out on lightly floured board and knead until smooth and elastic. Place in buttered bowl and let rise until double in bulk. Turn out on floured board and roll rectangular 20 x 8 inches. In half lengthwise, spread butter on each strip. Fold each strip lengthwise, slightly off center. Gently pull each strip to 24 inches. Cut each strip in 3 inch slices. Seal edges and place on greased cookie sheet. Let rise double. Bake at 400° for 15 minutes until brown.