Yield: 1 Servings
Measure | Ingredient |
---|---|
4 packs | Dry yeast |
1 tablespoon | Sugar |
1 cup | Water |
7 pounds | All-purpose flour |
1 tablespoon | Salt |
½ pounds | Butter; melted |
¼ cup | Oil |
8 \N | Eggs; beaten well |
3 cups | Sugar dissolved in: |
4 cups | Warm water |
1 \N | Egg; beaten with: |
1 tablespoon | Milk |
\N \N | Sesame seeds |
Have all ingredients at room temperature. Heat oven to 200& turn off.
Prepare yeast with 1 Tbs sugar & 1 cup water. Stir & set aside 10 minutes.
In large bowl, sift flour & make well in center. (Set aside 2-3 cups for kneading). Pour butter, oil, sat & eggs into well. Begin adding sugar & water & yeast mixture, working in flour to make medium-textured dough. Turn out on work area & knead 15-20 minutes, using extra flour if necessary. Cut through dough 2-3 times with knife to examine for air holes. When these are evident, dough is well kneaded. Grease top of dough lightly with butter or oil & cover & place in oven until doubled in bulk. Punch down & allow to rise again. On lightly oiled surface, dump dough out & cut into sections desired. Place in greased pans in oven to rise about 1 hour. Brush with egg & milk & sprinkle with sesame seed. Bake 1 hour at 300.
ANNE P. MAHAN
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .