| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Scalded milk |
| 3 |
tb |
Butter; softened |
| 2 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 2 |
pk |
Yeast |
| 3/4 |
c |
Warm water |
| 6 |
c |
Flour |
| 1 |
|
Egg; beaten |
INSTRUCTIONS
Add butter, sugar and salt to milk. When lukewarm, add yeast (which has
been dissolved in warm water), egg and half the flour. Beat well. Cover and
let rise until very light. Beat again and add enough remaining flour to
make stiff dough. Knead on floured board until satiny and elastic. Cover
and let rise until double. Roll out 1/3 inch thick; cut with biscuit
cutter. Crease through center with knife. Put tiny pat of butter in and
fold over. Put in greased pan an inch apart. Let rise until light. Bake at
400 for 12-15 minutes.
MRS GEORGEY POINTER ESTES
COMO, MS
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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