| 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
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”