Yield: 20 servings
Measure | Ingredient |
---|---|
7½ cup | ALL PURPOSE FLOUR |
¼ cup | SUGAR |
1 teaspoon | Salt |
3 eaches | EGGS ROOMTEMP |
2 packs | RAPID RISE YEAST |
6 tablespoons | BUTTER OR MARGARINE |
2 cups | MILK |
PLACE 4c FLOUR AND YEAST IN A LARGE MIXING BOWL. PLACE MILK, BUTTER, SUGAR AND SALT IN SAUCE PAN - HEAT TO 115 DEGREES F. POUR INTO FLOUR MIX AND MIX ON LOW SPEED FOR 1 MIN. ADD EGGS - MIX 1 MIN. MORE. ADD ½ CUP FLOUR AT A TIME TO MAKE FIRM ELASTIC DOUGH. LET RISE IN A GREASED BOWL TILL DOUBLED IN SIZE. SPLIT INTO TWO EQUAL PARTS AND PLACE IN 5X9 PANS.
LET RISE TILL DOUBLED IN SIZE. BAKE AT 350 DEGREES F. FOR 25-30 MINUTES