| 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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