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Roll dough into a 14-in. x 6-in. rectangle. Brush with butter. With the dull edge of a table knife, score dough widthwise at 2-in. intervals.
Fold dough accordion-style back and forth along crease lines.
Cut dough into 1-in. pieces. Place each piece cut side down in a greased muffin cup.
Use butter, stick margarine (with at least 80% oil) or shortening. Do not use light or whipped…
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Rapid-rise yeast has two time-saving advantages over active dry yeast: It does not need to be…
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