Yield: 4 dozen
Time: 3 hours
- 2 cups boiling water (1 cup)
- 1/2 cup butter, softened (1/4 cup)
- 2 pkgs. (1/2 oz.) active dry yeast (1)
- 1/2 cup warm water (105º-115º) (1/4 cup)
- 9-10 cups flour (4.5-5)
- 1/2 cup sugar (1/4 cup)
- 3 eggs (2)
- 1 1/2 tsp. salt
- butter, softened
- In a medium bowl, stir together boiling water and butter until the butter is melted.
- Cool to warm (105º-115º)
- In a large mixer bowl, dissolve yeast in warm water.
- Add butter mixture, 3 cups flour, sugar, eggs, and salt to yeast.
- Beat at medium speed, scraping sides often, until smooth (1-2 min).
- By hand, stir in enough of the remaining flour to make dough easy to handle.
- Turn dough out onto lightly floured surface, knead until smooth & elastic, about 10 minutes.
- Place in a greased bowl, turn greased side up. Cover, let rest in warm place until double in size, about 1 hour. Dough is ready if indentation remains when touched.
- Punch down, divide in half.
- With floured hands, shape each half into 24 rounds. Place in 2 greased 13"x9" pans.
- Cover & let rise until double, about 1 hour.
- Bake at 400º for 20 to 25 minutes or until golden brown.
- Brush tops with melted butter. (Optional)
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