Lemon Buns

  • 2 pkgs. yeast
  • 1 c. warm H2O
  • 2 tsp. sugar
  • 1 c. scalded milk
  • 4 egg whites beaten
  • ½ c. butter
  • ½ tsp. salt
  • 4 egg yolks
  • ¾ c. sugar
  • 1 pkg. lemon pie filling

Soften yeast in warm H2O and 2 tsp. sugar. Scald milk and pour over stiffly beaten egg whites. Add softened butter and egg yolks that have been beaten with the sugar until thick and lemon coloured. To this add the yeast mixture, and add enough flour to make a soft dough. Let rise till light. Pinch off little pieces, rolling them into strips, forming figure eight. Fill the holes with lemon filling. Let rise again and bake at 350 for 20 mins or until a golden brown. Cook filling as directed on package.


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