| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dutch | Penndutch, Breads | 1 | Servings |
INGREDIENTS
| 1/2 | c | Butter and other shortening, |
| 2 | Eggs, whole | |
| 2 | Egg yolk | |
| 3 | tb | Sugar |
| 1/2 | c | Cream |
| 2 | c | Flour, sifted |
| 1 | c | Yeast |
| *dissolved in: | ||
| 1 | c | Milk, lukewarm |
| 1/2 | ts | Salt |
INSTRUCTIONS
Cream the butter, sugar and salt and add the eggs and egg yolks one at a time, beating well after each addition. To the dissolved yeast, add 3 Tbsp of the flour and mix well. Combine with the first mixture. Add the remaining flour and cream alternately. Grease and flour muffin tins and fill 2/3 full of the dough. Set pans in a warm place until dough has risen to the tops of the pans. Bake at 400-F about 25 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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