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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
1 cup milk, scalded |
3 tablespoons sugar |
2 tablespoons butter or margarine |
1 teaspoon salt |
1 teaspoon sugar |
1 package dry yeast |
1/4 cup warm water (105° to 115°) |
3 eggs, beaten |
4 to 5 cups all-purpose flour, divided |
Directions:
1. Combine milk, 3 tablespoons sugar, butter, and salt in a large bowl; stir until butter melts. Cool to lukewarm (105° to 115°).
2. Dissolve 1 teaspoon sugar and yeast in warm water, stirring well; let stand 5 minutes or until bubbly.
3. Combine yeast and milk mixtures and eggs, stirring well. Gradually add 2 cups flour, mixing well. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Stir in enough remaining flour to make a stiff dough.
4. Turn dough out onto a lightly floured surface; knead 10 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and repeat rising procedure 1 hour. Punch dough down, and turn out onto a lightly floured surface. Cover; let rest 10 minutes.
5. Divide dough into 5 equal portions, shaping each into a smooth ball. Place on greased baking sheets; press down lightly with fingertips until dough resembles a bun.
6. Cover and repeat rising procedure 45 minutes or until doubled in bulk. Bake at 325° for 25 minutes or until lightly browned. Cool on wire racks.
7. Note: Rusks may be used whole as buns; or, for a crisper rusk, each may be cut in 1/2-inch thick slices and baked at 275° for 40 minutes.
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