from Cherrys (next door in South Jordan)
Dissolve 1 T yeast in 1/2 c water
Add 1 T sugar and 1 t baking powder
Let stand 20 min.
Scald 1 c milk, add 1/3 c margerine, 1/3 c sugar and 1/2 t salt, let cool.
Add 2 beaten eggs, then add yeast mixture.
Add 4 1/2 c flour and mix well.
Cover and refrigerate overnight. Roll out 2 hours before serving or until double. Cut in circles, butter and fold in half, put on cookie sheet so they touch.
Bake at 425 for 10 minutes.
Makes about 48 rolls.
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