Water Bucket Rolls

Directions

1. Sift flour before measuring.
2. To 1 1/2 cups flour add salt and butter, combining as for pie crust.
3. Mix lukewarm milk with yeast and 1 tablespoon sugar; blend well and stir into first mixture.
4. Cover, let stand 20 minutes, then add well-beaten egg, vanilla and remaining 1 1/2 cups flour.
5. Stir until smooth.
6. The dough will be stiff and slightly sticky.
7. Tie dough loose in a piece of cheese cloth, drop into a pail of cool water 70 to 80 degrees.
8. In about one hour the dough will rise to the top of the water.
9. Remove from water and turn onto a platter.
10. Cut off pieces the size of an egg and let stand about fifteen minutes in a cool place.
11. Roll each piece in a mixture of chopped nuts and sugar.
12. Twist into figure eight, or any desired shape and place on a greased baking sheet.
13. Let stand about 10 minutes, then bake in 425f oven ten to fifteen minutes.