Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | Dry yeast |
| ½ cup | Warm water |
| 2¼ cup | Sugar |
| 1 cup | Milk |
| 1½ teaspoon | Salt |
| 2 tablespoons | Oil or margarine |
| 1 \N | Egg |
| 4 cups | Flour |
Dissolve yeast and sugar in warm water. Scald milk and add salt and oil or margarine. Cool to lukewarm; add slightly beaten egg. Stir into yeast mixture.Add to flour in a large bowl. Mix well and knead on floured board until smooth andelastic. Roll out to ¼" thickness and cut into desired shapes. Fry in deep fat until golden brown. Drain on paper towels and sprinkle with sugar. MC formatting by bobbi744@...
Recipe by: Lansing State Journal recipe Posted to MC-Recipe Digest V1 #739 by Roberta Banghart <bobbi744@...> on Aug 13, 1997