Yield: 1 Servings
|2 \N||Envelopes of yeast|
|¼ cup||Warm water|
|5 cups||Sifted flour|
|2 \N||Eggs beaten|
family recipe 45 years
Stir to mix, sugar and salt, combine with milk cool to lukewarm. Soften 2 envelopes of yeast in ¼ cup of warm water; stir into cooled milk mixture.
Add ½ of sifted flour to milk mixture; add beaten eggs, beat well, add enough of remaining flour to make soft dough. Mix thoroughly.
Turn out on lightly floured board and knead about 10 minutes or till smooth. Place dough in warm bowl; brush surface with melted oleo, or oil.
Cover and let rise about 2 hours or until mixture doubles.. Turn out on to board and shape into rolls and put on greased cookie sheet or in muffin tins. Cover and let rise ½ to ¾ hr. or double in bulk. Brush with milk.
Bake 375 F. 15 to 20 minutes.
Posted to Digest bread-bakers.v096.n066 From: Marina <thecollector@...> Date: Fri, 13 Dec 1996 18:40:53 +0000