| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads |
48 |
Servings |
INGREDIENTS
| 1 |
ts |
Sugar |
| 1/4 |
c |
Lukewarm water |
| 1 |
|
Envelope dry yeast |
| 4 |
|
Eggs |
| 1 |
c |
Tablecream |
| 1/2 |
c |
Corn syrup |
| 3 |
ts |
Salt |
| 2 |
c |
Hot water |
| 10 |
c |
All-purpose flour |
|
|
Melted butter |
| 1/3 |
c |
Cereal cream |
| 2 |
tb |
Sugar |
INSTRUCTIONS
Dissolve sugar in lukewarm water, add yeast and let stand 10 minutes. Beat
eggs until foamy and add cream, syrup and salt. Stir in hot water. When
mixture is lukewarm add yeast and 1/3 of the flour. Beat 2 minutes with an
electric mixer. Add remaining flour and knead until smooth. Place in a
buttered bowl and grease the top with butter. Cover and let rise 1 hour in
a warm place. Mix down and let rise again 1/2 hour. Punch down an cut
dough into 48 pieces. Form into buns and place well apart on greased cooky
sheets or shallow bake pans. Brush tops with melted butter.
Let rise 1 hour. Bake for 12 - 15 minutes or until light brown at 375F.
Meanwhile, mix cereal cream and sugar together. Brush tops with this
mixture and return to the oven for 5 minutes. Buns may be cooled and
frozen. Reheat to serve. Makes: 4 dozen. Chatelaine Anniversary Recipe
Collection.ch
Posted to MM-Recipes Digest V3 #260
Date: Sun, 22 Sep 1996 17:21:33 -0400
From: Cindy J Hartlin <chartlin@total.net>
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