| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Mexican, Breads |
1 |
Servings |
INGREDIENTS
| 1 |
|
Package dry yeast |
| 1/4 |
c |
Warm water |
| 4 1/2 |
c |
Flour |
| 1/2 |
c |
Melted butter |
| 1 |
c |
Warm milk |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1 |
|
Egg |
| 1 1/2 |
c |
Finely minced onion |
| 1/2 |
c |
Melted butter |
| 1/2 |
c |
Chopped creen chiles |
INSTRUCTIONS
FILLING
Dissolve yeast in water. Mix in 2 cups of the flour, butter, milk, sugar,
salt and egg. Beat for 2 minutes. Add enough flour to make a stiff dough.
Turn onto a floured board and knead until smooth. Put in a greased bowl,
turn the dough over and cover with a clean cloth. Put bowl in a warm place
with no drafts and let dough rise until doubled - about one hour.
Combine for filling. Punch dough down and roll into a 20" x 8" rectangle.
Cut into four 20" x 2" strips. Spread filling on each strip and fold over
lengthwise. Twist two strips together then twist double strips together and
form in a circle on a greased cookie sheet. Cover with a clean cloth and
let rise until doubled. Brush with beaten egg and sprinkle with chile
powder. Bake at 350 Deg F for 40 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We were called to be witnesses, not lawyers or judges”