Yield: 1 servings
Measure | Ingredient |
---|---|
½ cup | Butter and other shortening, |
2 eaches | Egg yolk |
½ cup | Cream |
1 cup | Yeast |
1 cup | Milk, lukewarm |
2 eaches | Egg |
3 tablespoons | Sugar |
2 cups | Flour, sifted |
1 x | *dissolved in: |
½ teaspoon | Salt |
Cream the butter, sugar and salt and add the eggs and egg yolks one at a time, beating well after each addition. To the dissolved yeast, add 3 Tbsp of the flour and mix well. Combine with the first mixture.
Add the remaining flour and cream alternately. Grease and flour muffin tins and fill ⅔ full of the dough. Set pans in a warm place until dough has risen to the tops of the pans. Bake at 400-F about 25 minutes.