DOLLAR COCKTAIL BUNS

For serving large groups, double the recipe. Rolls may be frozen until party time.

1 pkg. active dry yeast
1 cup warm (110 to 115 degrees F) water
3 tablespoons sugar
1 teaspoon salt
3 tablespoons shortening, melted
1 egg, beaten (reserve tablespoon for brushing)
3 to 3 1/4 cups flour
Poppy, sesame or caraway seed

Soften yeast in warm water in mixing bowl. Stir in sugar, salt, shortening and egg. Gradually add flour to make a stiff’ dough. (Use mixer on low speed until dough starts to climb beater. Stir in remaining flour with a spoon.) Cover; store in refrigerator at least 1 hour or longer.

Make buns the size of a silver dollar. Place on greased baking sheet; brush with reserved egg mixed with a teaspoon water. Sprinkle with poppy, sesame or caraway seeds. Cover; let rise in warm place until double, about 30 minutes.

Bake at 400 degrees F for 10 to 12 minutes or until golden brown.

Split and fill with slice of ham, cheese, dab of mustard and horseradish.

Makes about 4 dozen
From: Recipelink.com
Source: Recipe booklet: Collector's Bake Book, Occident / King Midas Flour, Peavey Company Flour Mills, (1960's)