Source: Lavona Richardson
1 Tbsp yeast
¼ cup warm water
2 cups milk (anything but skim)
1 tsp salt
½ cup sugar
¾ cup butter
2 eggs
7-8 cups flour
Dissolve yeast in warm water. Heat milk, until hot
but not boiling, stir in salt, sugar, and butter. Let cool until warm. Pour
into mixer bowl.
Mix in beaten eggs and dissolved yeast. Add two cups of flour, mix until smooth. Gradually add in remaining flour, until dough comes away from the bowl.
Knead in mixer for five minutes. Cover and let rise until double, about one hour.
Roll out 1/3 of the dough at a time, into circles, cut into 12 triangles, roll each triangle, starting with the large end. Place rolls on baking sheet, close together. Let rise until double, about 1 hour.
Bake at 350° for 15-20 minutes. Brush with butter.
Mix in beaten eggs and dissolved yeast. Add two cups of flour, mix until smooth. Gradually add in remaining flour, until dough comes away from the bowl.
Knead in mixer for five minutes. Cover and let rise until double, about one hour.
Roll out 1/3 of the dough at a time, into circles, cut into 12 triangles, roll each triangle, starting with the large end. Place rolls on baking sheet, close together. Let rise until double, about 1 hour.
Bake at 350° for 15-20 minutes. Brush with butter.
*These are the best ever! If the tops are not soft when they come out of the oven, I cover
them with a dish towel for 5 minutes, they soften right up.
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