4 tsp. active dry yeast
1/2 c. warm water
... 2 c. milk, scalded and cooled to lukewarm
3 Tbl. of melted butter, slightly cooled
1/2 c. sugar
2 quarts all purpose flour (7-8 cups)
2 whole eggs
2 tsp. salt
Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy.
Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter).
Beat thoroughly.
Add melted butter, eggs and salt. Beat well.
Add enough flour to form a soft dough.
Sprinkle a small amount of flour onto counter and let dough rest.
Meanwhile, grease a large bowl.
Knead dough until smooth and satiny and put in greased bowl; turn over to grease top.
Knead dough for 10 minutes by hand, OR (use the dough hook on your mixer to knead this for about 4-5 minutes).
Cover and let rise in a warm place until double in bulk.
Punch down. Turn out onto a floured board.
Divide into portions for shaping; let rest 10 minutes.
Shape dough into desired forms.
Place on greased baking sheets.
Let rise until doubled.
Bake at 350* for 10-15 minutes or until golden brown.
Bake at 350* for 10-15 minutes or until golden brown.
Baste immediately with butter. Yield: 5 to 6 dozen. Serve with Butter, OR Cinnamon Honey Butter ( mix buttter, honey and cinnamon to your likings.
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