3 cups milk 3/4 cup sugar
2 pkg active dry yeast 1 tbsp salt
2 tbsp sugar 2 eggs
1/2 cup cooking oil 10 cups sifted flour
Scald milk. Pour into mixing bowl. Cool to warm (120 degrees) Stir in yeast and 2 tbsp sugar. Mix well. Let stand 10 minutes.
Add oil, 3/4 cup sugar, salt, eggs and 4 cups lour. Beat with electric mixer at medium speed for 2 minutes. Gradually add enough remaining flour to make a soft dough. (Do not knead.)
Place dough in lightly greased bowl. Cover and let rise in warm place until doubled, about 50 minutes.
Punch dough down. Divide into 4 portions. With floured hands, shape each portion into 12 balls. Arrange 12 balls in 8" greased square baking pan or 9" round baking pan. Repeat with remaining dough.
Cover and let rise until doubled, about 1 hour. Bake at 375 degrees for 20 minutes or until golden brown.
Remove from pan and cool on rack. 4 dozen.
(Farm Journal)
2 pkg active dry yeast 1 tbsp salt
2 tbsp sugar 2 eggs
1/2 cup cooking oil 10 cups sifted flour
Scald milk. Pour into mixing bowl. Cool to warm (120 degrees) Stir in yeast and 2 tbsp sugar. Mix well. Let stand 10 minutes.
Add oil, 3/4 cup sugar, salt, eggs and 4 cups lour. Beat with electric mixer at medium speed for 2 minutes. Gradually add enough remaining flour to make a soft dough. (Do not knead.)
Place dough in lightly greased bowl. Cover and let rise in warm place until doubled, about 50 minutes.
Punch dough down. Divide into 4 portions. With floured hands, shape each portion into 12 balls. Arrange 12 balls in 8" greased square baking pan or 9" round baking pan. Repeat with remaining dough.
Cover and let rise until doubled, about 1 hour. Bake at 375 degrees for 20 minutes or until golden brown.
Remove from pan and cool on rack. 4 dozen.
(Farm Journal)
Comments
Post a Comment