Pull-apart buns
1 Loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Milk |
| 1 | pack | (1/4 oz.) active dry yeast |
| ¼ | cup | Butter or margarine softened |
| 1 | tablespoon | Sugar |
| 2 | Eggs | |
| 2 | cups | All-purpose flour |
| 1 | tablespoon | Finely grated orange rind |
| ⅛ | teaspoon | Ground mace |
| ½ | teaspoon | Salt |
Directions
Heat milk just to boiling; cool to 110ø. Stir yeast into milk; let stand 5 minutes.
Beat butter and sugar in medium bowl until fluffy; beat in eggs 1 at a time. Stir in combined flour, rind, mace and salt alternately with milk mixture, beginning and ending with dry ingredients (dough will be soft).
Cover bowl; let rise in warm place until dough has doubled in size, about 1½ hours.
Stir down dough. Drop by large spoonfuls into greased 6 cup ring mold. Let rise, uncovered, until doubled in size, 30 to 40 minutes.
Bake bread at 350øF until golden, 25 to 30 minutes. Cool in pan 10 minutes; remove from pan. Serve warm.
*Bread can be made 2 to 3 days in advance; store at room temperature, wrapped in aluminum foil. Heat bread at 350øF until warm, 10 to 15 minutes. Yield: 1 loaf Typed in MMFormat by cjhartlin.msn@...
Source: Four Seasons Cookbook
Posted to MM-Recipes Digest V4 #10 by cjhartlin@... on Mar 31, 1999