|2 packs||Dry yeast; dissolved in|
|6 cups||Bread flour|
Have margarine and eggs at room temperature. Dissolve the yeast in water.
Cream margarine and eggs until fluffy. Add the dissolved yeast, milk and salt. Add flour. Knead until dough no longer sticks to your hands. Add more flour if necessary. Let rise 2-3 hours in a warm place until double in bulk. Punch down. Divide dough into 4 equal part and form each part into a long roll. Cut off pieces the size of an egg. Roll each piece into an thin oblong and brush with melted butter. Sprinkle with a little parmesan cheese and a few golden raisins. Roll into a coil and place in greased muffin tins. Let rise, covered until 3 times in bulk.
Bake at 350 degrees. Remove from tins and brush top with melted butter and roll in a mixture of 1 cup sugar and 2 T. parmesan cheese.
NOTES : These are somewhat labor intensive, but worth every bite. Makes lots and lots. Freeze for later enjoyment!! Recipe by: Nati de Leon - 1987
Posted to TNT Recipes Digest by "tess@..." <tess@...> on Mar 26, 1998
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