Tiny Rolled Puffs

Soak the gelatin in warm water

Mix together the sugar, butter or margarine, salt, and milk; heat, stirring until the butter melts and the sugar dissolves; let cool until lukewarm

Add 1 1/2 cups of wheat flour; beat well

Add the softened yeast and eggs; beat well

Add enough flour to obtain a workable dough

Place the dough on a floured surface

Gently knead until smooth and elastic (5-8 minutes)

Place the dough in a lightly greased bowl, turning once to coat the surface

Cover and let rise in a protected place for 1 hour and a half

Beat the dough to deflate it

Place on a floured surface, divide into three equal parts, and shape each one into a ball

Cover and let rest for 10 minutes

Open each ball into a circle of about 30cm in diameter

Brush with melted butter or margarine

Cut each circle into 12 triangles

Roll the triangles up, starting from the longer side

Arrange the puffs in a baking dish, with the points down, and brush with melted butter or margarine

Let rise in a protected place for 40 minutes

Bake in a hot oven for 10 minutes

Yield: 36 puffs

If desired, you can sprinkle with poppy seeds before baking.