|
|
|
These make any meal seem
special...
|
|
One ¼-
ounce |
|
package
active dry yeast |
|
|
¼ cup |
|
warm water
(110° to 115°F.) |
|
|
1 Tbs + ½
cup |
|
granulated
sugar, divided |
|
|
¾ cup |
|
warm milk
(110° to 115°F.) |
|
|
3 large |
|
eggs,
lightly beaten |
|
|
½ cup |
|
butter,
softened |
|
|
1 tsp |
|
salt |
|
|
5 to 5½
cups |
|
all-purpose
flour |
|
|
|
|
melted
butter |
|
|
|
|
|
|
1 |
In a large mixing
bowl, dissolve yeast in warm water. Add 1 T. sugar; let
stand for 5 minutes. Add the milk, eggs butter, salt and
remaining sugar. Stir in enough flour to form a stiff
dough. Turn onto a floured surface; knead until smooth
and elastic, about 6 to 8 minutes. Place in a greased
bowl, turning once to grease top. Cover and let rise in
a warm place until doubled, about 1½ hours. |
|
2 |
Punch dough down.
Divide dough into thirds. Roll each into a 12-inch
circle; cut each circle into eight wedges. Brush with
melted butter; roll up wedges from the wide end and
place, pointed end down, 2 inches apart on greased
baking sheets. Cover and let rise in a warm place until
doubled, about 30 minutes. |
|
3 |
Bake at 375°F. for
10 to 12 minutes or until golden brown. Remove from pans
to wire racks. |
|
|
|
|
Yield: 2 dozen
Cooking Tips:
*If you're searching for a warm
place to let your dough rise, turn on your oven to 400 degrees
for 1 minute and turn the light on. Turn it off after one
minute, keep the light on, and place your bowl of dough in the
slightly warmed oven. The light will help keep it warm
enough to rise. |
|
|
|
Recipe Source |
| Taste of
Home |
|