| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads, 1941 | 6 | Servings | |
INGREDIENTS
| 1 | Cake dry yeast | |
| OR 1 cake compressed yeast | ||
| 1 | ts | Sugar |
| 1 | c | Sugar |
| 1 | c | Butter or butter substitute |
| 6 | c | Flour |
| 2 | c | Flour |
| 1 | c | Milk, scalded and cooled |
| 3 | Eggs, well beaten | |
| 2 | ts | Salt |
| 2 | c | Milk, scalded and cooled |
INSTRUCTIONS
Make a sponge of the yeast, 1 tsp sugar, 1 cup milk, and 2 cups flour. Beat until smooth. Set in a warm place and allow to rise overnight or until light and bubbly. Cream 1 cup sugar and butter together. Add eggs, salt, and milk. Add the sponge and beat well. Add flour, a little at a time, until a dough as soft as can be kneaded is formed. Knead until smooth. Cover with a damp cloth. Set in a warm place to rise. When double in bulk turn onto lightly floured board. Shape into buns. Place on well-oiled baking sheet. Cover and let rise until treble in bulk. With a knife handle, make a hole in the center of each bun. Fill with prune preserves or any sweetened fruit desired. Bake immediately in hot oven (450 F) 15-20 minutes. When baked sprinkle with powdered sugar. 36 servings. Mrs. George Rada, Verona, MT. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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