| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | pk | Active dry yeast |
| 1/4 | c | Warm water |
| 4 | c | Flour |
| 1 | c | Butter |
| 2 | Eggs | |
| 1 | c | Milk |
| 1/2 | c | Sugar |
| 1/2 | ts | Salt |
| 4 | tb | Butter, melted |
INSTRUCTIONS
Sprinkle yeast onto warm water and stir to dissolve. Sift flour, measure and sift again. Cut butter into 3 cups of the flour. Beat eggs, combine with milk, which has been scalded and cooled to lukewarm, the sugar and the salt. Add to dry ingredients, along with the yeast, and mix well. Add remaining flour; mix well. Chill in refrigerator until ready to use. Turn dough onto lightly flour surface and divide into 5 parts. Roll each part into 9" circle, cut each circile into 8 pie-shaped pieces. Brush melted butter lightly over each circle of dough. Starting at the wide end, roll up each pie shaped piece. Place on greased baking sheets, folded edge down, and let stand in a warm place, covered, until doubled in bulk, aproximately 1 hour. Bake in a preheated 350F oven for 20 minutes, or until golden. Cool on racks. Makes 40 delicious rolls. Posted to bakery-shoppe digest V1 Number 016 by Peggy Makolondra <[email protected]> on Apr 8, 1997
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