Tomato Soup Rolls - cooking recipe

Ingredients

1 can tomato soup
water
1 Tbsp. sugar
1 cake yeast
4 Tbsp. butter
1 tsp. salt
4 1/2 to 5 c. flour

Preparation

Dilute tomato soup with enough water to make 1 pint and heat until warm.
Add sugar and yeast, let stand until bubbling, 10 to 15 minutes.
Add butter, stir and add salt and flour.
Mix and let rise in warm place until light.
Form into desired shape and put in greased muffin tins and allow to rise until double in bulk. Bake 10 to 12 minutes in hot oven.