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Ingredients
- 1 3/4 c. warm water
- 2 pkg. yeast
- 1/2 c. sugar
- 1 Tbsp. salt
- 1 egg
- 1/4 c. soft butter
- 6 c. sifted flour
- 1 Tbsp. butter, melted
Method
- Put warm water in warm bowl; add yeast and sugar.
- Let work. Add salt, egg, 1/4 cup butter and 3 cups flour; mix well with wooden spoon or electric mixer at medium speed.
- Beat very hard 2 minutes or until smooth.
- Gradually add 1 cup flour, beating well after each addition.
- Work in remaining 2 cups flour by hand if necessary.
- Knead.
- Place in greased bowl.
- Brush with grease and let rise in refrigerator about 2 hours or until double.
- Punch down.
- Refrigerate up to 3 days; punch down each day.
- Remove from refrigerator; punch, shape and place on greased cookie sheet. Brush with butter; let rise in warm place.
- Bake 12 to 15 minutes at 400°.
