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this recipe
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1/2 package fresh yeast - Bakers (Or two packages
of packaged yeast dissolved according to makers directions.)
1 cup lukewarm water
1/2 cup butter
1 cup milk (scald and cool to lukewarm)
2/3 cup sugar
1 1/2 teaspoons salt
2 eggs
1/8 teaspoon grated nutmeg
7 cups (or more) sifted flour
1/2 lemon, grated rind and juice (optional)
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Cream together butter, sugar and salt. Add eggs, lemon and
nutmeg. Mix yeast with water, add milk and blend this liquid
with 3 cups of the flour. Beat smooth, then add butter mixture
and enough flour to make a medium soft dough. (As stiff as
can be mixed with a spoon.) Knead with a wooden spoon. Let
dough rise in a warm place until doubled. Turn dough out on
board and knead down. Let rise again for a few minutes. It
will be easier to handle. Then make into rolls.
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| Pinch, or cut off a spoon, a piece of dough the size of a
large walnut, smooth it round and lay rolls two inches apart
on buttered cookie sheet. Let rise until doubled, then with
finger tips stretch, do not mash, roll into the shape of a tiny
pie shell. Fill with fruit filling. Brush dough edge with butter
and let rise again until dough is light (about 15 minutes).
Bake about 20 minutes at 375 degrees. If desired frost with
simple icing while warm. |
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