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Ingredients
- 1 teaspoon sugar
- 1 cup water warm
- 1 tablespoon yeast, active dry
- 2 large eggs
- 1 tablespoon vegetable oil
- 3 1/2 cups flour, all-purpose
- 2 teaspoons salt
Method
- In a large bowl, dissolve 1 teaspoon sugar in water.
- Sprinkle yeast over top.
- Let stand for 10 minutes til frothy.
- Whisk in eggs with oil.
- Beat in 2 cups of the flour, sugar and salt until smooth.
- Gradually stir in enough of the remaining flour to make a soft but not sticky dough.
- Turn onto a floured surface and knead for 8 to 10 minutes til finger.
- Place in a greased bowl, turning to grease all over.
- Cover with plastic wrap and tea towel.
- Let rise in warm place for 1 -1 1/2 hours or til doubled in bulk.
- Punch down; knead several times.
- Divide into 12 equal pieces.
- Roll each into a 12 inch rope, covering pieces with towel while working.
- Bring ends of dough together, overlapping by about 1 inch.
- Pinch firmly to seal.
- Bake or fry.
