 |
Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 24 |
|
My husband and I were raised on farms, so we agree nothing compares to home cooking. I came across this recipe when working on a cookbook as a fund-raiser for church. Ingredients:
5-1/2 to 6 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
2 packages (1/4 ounce each) active dry yeast |
1-1/2 teaspoons salt |
1 cup milk |
2/3 cup water |
1/4 cup butter, softened |
2 eggs |
melted butter |
Directions:
1. In a bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat the milk, water and butter to 120° to 130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add eggs and 3/4 cup flour. Beat on high for 2 minutes. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest for 20 minutes. Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball.
3. Place 3 in. apart on greased baking sheets. Brush with melted butter. Cover and refrigerate for 2 to 24 hours. Remove from the refrigerator 15 minutes before baking.
4. Bake at 350° for 15-20 minutes or until golden brown. Remove from pan to wire racks to cool. Yield: 2 dozen.
|
|