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1 c. milk 1/4 c. sugar 1 tsp. salt 1/4 c. melted oleo 1/2 c. warm water 2 pkg. active dry yeast 2 eggs, beaten 5 1/4 c. unsifted flour (plain) Scald milk; stir in sugar, salt and oleo. Cool to lukewarm. Measure warm water into large warm bowl; sprinkle or crumble in yeast and stir until dissolved. Add lukewarm milk mixture, eggs and 2 cups flour. Beat until smooth. Stir in enough remaining flour to make soft dough. Turn out onto lightly floured board. Knead until smooth and elastic, 8 or 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place, free from draft, until double in bulk, about 30 minutes. Punch down. Turn out on lightly floured board; cut in desired shapes. Put in greased pans; let rise again until double in bulk. Bake until golden brown at 400 degrees. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |