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Instructions |
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POUR WARM WATER INTO LARGE BOWL. SPRINKLE YEAST OVER WATER ADD SUGAR AND SALT STIR TO DISSOLVE. SET ASIDE.
ADD EGGS, SOFT BUTTER AND 6 CUPS FLOUR.BEAT WITH ELECTRIC MIXER AT MED. SPEED FOR 4 MIN.GRADUALLY ADD 2 C. FLOUR BEATING HARD AFTER EACH ADDITION.
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WORK IN REMAINING 4 C. FLOUR BY HAND, KNEAD TILL SMOOTH AND ELASTIC.
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BRUSH TOP OF DOUGH WITH MELTED BUTTER COVER WITH SYRAN WRAP AND A DAMP CLOTH. LET RISE IN REGRIGERATOR AT LEAST 2 HOURS PUNCH DOWN . STORE IN REFGIGERATOR OVERNIGHT OR UP TO 3 DAYS.
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SHAPE DOUGH AND BRUSH WITH MELTED BUTTER. PLACE ON GREASED SHEET. COVER LET RISE ONE HOUR.
BAKE 350 12-15 MIN OR TILL LIGHT BROWN.
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Originally Submitted
11/6/2012
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