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Ingredients
- 5 c. flour
- 2 envelopes yeast
- 1/4 c. sugar
- 1 Tbsp. salt
- 2 c. hot tap water
Method
- Mix dry ingredients.
- Add water to right consistency.
- Knead for a few minutes until smooth.
- Grease enough cookie sheets to hold 2 dozen muffins.
- Pull off a ball of dough about 3-inches in diameter.
- Roll around.
- Place on sheet.
- Flatten until 1/4-inch thick.
- Cover; allow to rise 45 minutes.
- Bake at 425° for 15 minutes.
- Bake first 7 minutes and turn over for rest of time. Yields 2 dozen.