Tomato Rolls - cooking recipe

Ingredients

1 tsp. sugar
1 (1 oz.) cake yeast
1/2 c. warm water
1 (13 oz.) can tomato juice (1 3/4 c.)
1/2 c. sugar
1/2 c. butter
1 tsp. salt
2 eggs, beaten
5 c. flour

Preparation

Dissolve the 1 teaspoon sugar and cake yeast in the warm water.
Heat to lukewarm the tomato juice, 1/2 cup sugar, the butter and salt.
Let cool.
Add the beaten eggs and 3 cups flour; beat.
To this mixture, add the dissolved yeast and beat again. Add 2 more cups flour; mix well.
Sprinkle 1 cup flour on pastry cloth; turn out dough onto it and knead.
Put in well-greased bowl; let rise.
Punch down; let rise again.
These can be made in the form of butterhorns or put in muffin tins.
Bake in a 350\u00b0 oven for about 20 minutes, or until light brown. Do not overbake.