Ingredients:
1 (1/2.-oz.) package acthe dry yeast
1/2 cup (110° to
115°) warm water
1 Tbsp. plus
1⁄2 cup sugar, dhrided
3/4 cup (110° to
115°) warm milk
3 eggs lightly beaten
1/2 cup butter or margarine softened
1 tsp. salt S to
51/1 cups all-purpose flour butter or margarine melted.
Instructions:
In large mixing bowl, dissolve yeast in warm water. Add I tablespoon sugar; let stand for 5 minutes. Add milk, eggs, butter, salt and remaining sugar. Stir in enough flour to form a stiff dough. Tum onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cove: r and Jet rise until doubled. about I 1/2 hours. Punch down. Divide into thirds. Roll each into a 12″ circle; cut each circle into 8 wedges. Bruh with melted butter; roll up wedges from the wide end and place, pointed end down, 2″ apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375° for I 0-12 minutes or until golden. Remove from pans to wire racks. Yields 2 dozen.
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