- 2 quarts all-purpose flour (7-8 cups)
- � cup warm water
- 2 tsp salt
- � cup sugar
- 2 whole eggs
- 4 tsp active dry yeast
- 3 Tbsp butter, melted and slightly cooled
- 2 cups milk, scalded and cooled to lukewarm
Dissolve yeast in warm water with a tsp of sugar; let stand until frothy.
Combine yeast mixture, milk, � cup sugar and enough flour to make a medium batter (about the consistency of pancake batter).
Add melted butter, eggs, and salt. Beat well. Add enough flour to form a soft dough.
Sprinkle a small amount of flour onto counter and let dough rest.
Meanwhile, grease a large bowl.
Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. (I used the dough hook on my Kitchen-Aid to knead this for about 4-5 minutes).
Cover and let rise in a warm place until double in bulk.
Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes.
Shape dough into desired forms.
Place on greased baking sheets.
Let rise until doubled.
Bake at 350�F. for 10-15 minutes or until golden brown. Baste immediately with butter.
Cinnamon Honey Butter
- � cup honey
- 1 tsp cinnamon
- ? cup powdered sugar
- � cup butter, softened
Whip together with hand mixer until fluffy.