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1 pk YEAST 8 x EGG YOLKS
3/4 c WARM WATER (110 - 120 F.) 1/4 c MILK
1 1/2 ts SUGAR 1/4 ts SALT
5 c FLOUR 1/2 c MELTED BUTTER
1/2 c BUTTER 1/4 c SUGAR (ADDITIONAL)
1/2 c SUGAR
9 servings
In A Medium Bowl, Dissolve Yeast In Warm Water. Add 1 1/2 Teaspoon Sugar.
Add 1 Cup Flour, Mix Well. Cover And Let Rise In Warm Place Until Doubled.
In A Large Bowl Cream Butter And Sugar Until Light. Beat In Egg Yolks
And Milk. Add Salt And Remianing Flour To Make Soft Dough. Add Yeast
Sponge To Butter, Flour Mixture And Mix Until Well Blended. Place On
Lightly Floured Board And Knead Until Smooth And Elastic. Cover And Let
Rise For 10 Minutes. Knead Again, Then Roll To A 1/4 Inch Thickness.
Cut Into 4" By 8" Pieces. Brush With Melted Butter. Stretch Dough Into 10"
Pieces And Twist And Coil Into 1 1/2" Circles. Place In Tart Pans. Let
Rise Until Doubled In Bulk.
Note: After Baking Brush Each Roll With Butter And Sprinkle With Sugar
3/4 c WARM WATER (110 - 120 F.) 1/4 c MILK
1 1/2 ts SUGAR 1/4 ts SALT
5 c FLOUR 1/2 c MELTED BUTTER
1/2 c BUTTER 1/4 c SUGAR (ADDITIONAL)
1/2 c SUGAR
9 servings
In A Medium Bowl, Dissolve Yeast In Warm Water. Add 1 1/2 Teaspoon Sugar.
Add 1 Cup Flour, Mix Well. Cover And Let Rise In Warm Place Until Doubled.
In A Large Bowl Cream Butter And Sugar Until Light. Beat In Egg Yolks
And Milk. Add Salt And Remianing Flour To Make Soft Dough. Add Yeast
Sponge To Butter, Flour Mixture And Mix Until Well Blended. Place On
Lightly Floured Board And Knead Until Smooth And Elastic. Cover And Let
Rise For 10 Minutes. Knead Again, Then Roll To A 1/4 Inch Thickness.
Cut Into 4" By 8" Pieces. Brush With Melted Butter. Stretch Dough Into 10"
Pieces And Twist And Coil Into 1 1/2" Circles. Place In Tart Pans. Let
Rise Until Doubled In Bulk.
Note: After Baking Brush Each Roll With Butter And Sprinkle With Sugar
