| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breads |
1 |
Servings |
INGREDIENTS
| 4 1/2 |
c |
Flour |
| 1 1/2 |
c |
Milk; scalded |
| 1/4 |
c |
Sugar |
| 1 1/2 |
ts |
Salt |
| 2 |
|
Eggs |
| 1/2 |
c |
Oil |
| 2 |
pk |
Yeast |
| 1/4 |
c |
Lukewarm water (approx. 90 degrees) |
INSTRUCTIONS
Scald milk; cool to lukewarm (approx. 90 degrees). Dissolve yeast in 1/4
cup lukewarm water. Add to milk. Add sugar, eggs, salt and oil. Add flour.
Stir until all is blended. Dough will be sticky. Let rise for about 1 1/2
hours. Shape dough into desired shape. Let rise and bake at 350 degrees
until golden brown. (12 to 20 minutes--depending on size)
NOTES : I like to make cloverleaf dinner rolls with this dough. Grease
muffin tin. Make small walnut size balls by rolling in palms of hands.
This dough is sticky; so inorder to handle the dough, flour palms of hand
while rolling into balls. Place three balls in each muffin tin. Let rise
until doubled. Bake at 350 degrees for 12-15 minutes.
Recipe by: Hazel
Posted to EAT-L Digest by "Iris E. Dunaway" <hister@JUNO.COM> on Sep 20,
1997
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