| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
pk |
Active dry yeast |
| 2 |
c |
Warm milk (110F to 115F) |
| 6 1/2 |
c |
All-purpose flour (up to 7) |
| 2 |
|
Eggs; lightly beaten |
| 1/4 |
c |
Butter or margarine; melted and cooled |
| 3 |
tb |
Sugar |
| 1 |
ts |
Salt |
|
|
Additional melted butter or margarine, optional |
INSTRUCTIONS
In a large mixing bowl, dissolve yeast in milk. Add 4 cups flour, eggs,
butter, sugar and salt; beat until smooth. Add enough remaining flour to
form a soft dough. Turn onto a floured board; knead until smooth and
elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease
top. Cover and let rise in a warm place until doubled, about 1 hour. Punch
the dough down and divide in thirds. Roll each portion into a 12-in circle;
cut each circle into 12 wedges. Roll up wedges from the wide end and place
with pointed end down on greased baking sheets. Cover and let rise until
doubled, about 30 minutes. Bake at 400F for 12-14 minutes or until golden
brown. Brush with butter if desired.
Source: Taste of Home, Lynne Peterson, Salt Lake City, Utah Posted to
Bakery-Shoppe Digest V1 #207 by "Peggy L. Makolondra"
<pmakolon@mail.wiscnet.net> on Aug 29, 1997
A Message from our Provider:
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