Download this recipe.
2 (1/4-ounce) packages active dry yeast
1/2 cup warm water (110°-115°)
1/3 cup plus 1 teaspoon sugar, divided
1-1/4 cups warm milk (110°-115°)
1/2 cup butter or margarine, melted and cooled
1-1/2 teaspoons salt
2 eggs, beaten
6 to 6-1/2 cups all-purpose flour
Additional melted butter or margarine, optional
In a large bowl, dissolve yeast in warm water with 1 teaspoon sugar. Add milk, butter, salt, remaining sugar, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes, adding additional flour as needed. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down, then turn out onto a lightly floured board. Divide dough in half. Divide each half into 12 pieces. Shape each piece into a ball; place in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Lightly brush with melted butter if desired and serve warm.
© Copyright Reiman Publications, 1993-1997
Anna Baker, Blaine, Washington
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
