Notes: 6 oz nonfat dry milk and 1 1/2 qt water may be substituted for the fluid milk. Combine dry milk with the first portion of flour.
12 ounces granulated sugar
2 ounces salt
9 ounces shortening
1 1/2 quarts milk
1 1/2 ounces active dry yeast
1 1/2 cups warm water (110°F)
21 ounces eggs (about 12 total), beaten
2 pounds all-purpose flour
44 ounces all-purpose flour (variable)
Yield: 8 dozen
1. Place sugar, salt, and shortening in mixer bowl.
2. Scald milk by heating to point just below boiling. Add to mixture in mixing bowl. Cool to lukewarm.
3. Soften yeast in warm water.
4. Add eggs and softened yeast to milk mixture.
5. Add 2 lb flour. Beat on medium speed for 10 minutes, using flat beater. Let rise in warm place for 1 1/2 hours.
6. Add remaining flour. Beat until batter is smooth. Portion with No. 20 dipper into greased muffin pans. Let rise until double in bulk (about 1 hour).
7. Bake at 350°F for 20 minutes.
Yield: 8 dozen
12 ounces granulated sugar
2 ounces salt
9 ounces shortening
1 1/2 quarts milk
1 1/2 ounces active dry yeast
1 1/2 cups warm water (110°F)
21 ounces eggs (about 12 total), beaten
2 pounds all-purpose flour
44 ounces all-purpose flour (variable)
Yield: 8 dozen
1. Place sugar, salt, and shortening in mixer bowl.
2. Scald milk by heating to point just below boiling. Add to mixture in mixing bowl. Cool to lukewarm.
3. Soften yeast in warm water.
4. Add eggs and softened yeast to milk mixture.
5. Add 2 lb flour. Beat on medium speed for 10 minutes, using flat beater. Let rise in warm place for 1 1/2 hours.
6. Add remaining flour. Beat until batter is smooth. Portion with No. 20 dipper into greased muffin pans. Let rise until double in bulk (about 1 hour).
7. Bake at 350°F for 20 minutes.
Yield: 8 dozen
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