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Source only says "from Mary." Dough
may be stored in refrigerator up to 3 days before baking. |
| Quantity |
Ingredients |
Preparation Notes |
| 1 3/4 C |
Warm Water |
- Put water in large bowl.
- Sprinkle yeast over water to dissolve
- Add sugar and salt
- Add egg, butter and 3 C of flour
- Beat hard for 2 minutes
- Slowly add additional flour, beating hard after
each addition
- Turn onto floured bowl and knead until smooth and
elastic
- Brush top of dough with melted butter, cover and
let rise until double.
- Punch down and refrigerate.
- Remove 1/3 of dough and on a floured surface, roll
to 3/8" thick
- Cut with a 2 1/2" biscuit cutter. With dull
knife crease center of each round
- Brush with melted butter and fold over so that
larger portion overlaps. Press folded edge.
- Place 1" apart on greased cookie sheet
- Cover with towel in warm area free of drafts and
allow to rise to double, about 1 hr.
- Brush with melted butter
- In preheated 400 degree oven, bake for 12 - 15
minutes or until golden brown and serve hot.
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| 2 pkgs |
Active Dry
Yeast |
| 1/ C |
Sugar |
| 1 Tbsp |
Salt |
| 1 |
Egg, beaten |
| 1/4 C |
Butter or
Margarine, softened |
| 6 C |
Flour |
| 1 Tbsp |
Butter or
Margarine |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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