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Categories:Viewed: 61 - Published at: 9 years ago
Ingredients
- 1 c. milk
- 1/2 c. sugar
- 1 tsp. salt
- 1/2 c. margarine or butter
- 1/4 c. warm water (105~ to 115~)
- 1 pkg. active dry yeast
- 1 egg
- 4 to 4 1/2 c. flour
Method
- Scald milk.
- Stir in sugar, salt and margarine.
- Cool to lukewarm.
- Measure water into large warm bowl; sprinkle in yeast. Stir until dissolved.
- Stir in milk mixture, egg and 1/2 the flour; beat until smooth.
- Add remaining flour to make a stiff batter.
- Cover loosely with aluminum foil; refrigerate for at least 2 hours.
- (Dough may be kept in refrigerator up to 3 days.) Finish as directed in individual recipes.
