Yield: 18 Servings
|¼ cup||Warm water|
|1 teaspoon||Grated lemon rind optional|
|3 cups||Sifted flour|
Soften yeast in water. Scald milk. Add sugar, salt and shor- tening. Cool to lukewarm. Add 1 cup flour.
Mix well. Add egg and lemon rind. Beat well. Add softened yeast. Mix well.
Add enough additional flour to make a soft dough.
Turn out onto lightly floured board or pastry cloth and knead until satiny. Pace in greased bowl.
Cover and let rise until double in bulk. When light, punch down.
Pinch off portions of dough and roll under hand until 15 inches long and slightly less than ½ inch thick.
Starting at center, wind each strip of dough loosely in con- centric circles. Let rise until double. Bake at 375~ 20 to 25 minutes.