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Breads, Dough's |
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INGREDIENTS:
1/2 cp warm water (100o to 110oF)
2 envelopes Active Dry Yeast
1/2 cp warm milk (100o to 110oF)
1/2 cp butter or margarine softened
2 tbs sugar
1 tsp salt
4 cp all-purpose flour
2 large eggs
1 egg slightly beaten with 1 tbs water
1/4 cp sugar
1 cp chopped almonds
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DIRECTIONS:
Place warm water in large warm bowl. Sprinkle in yeast; stir until
dissolved. Add warm milk, butter, 2 tbs s sugar, salt, and 2
cp s flour.
Beat 2 minutes at medium speed of electric mixer. Add 2 eggs and
1/2 cp flour. Beat 2 minutes at high speed, scraping bowl
occasionally.
Stir in enough remaining flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 10
minutes.
Place in greased bowl, turning to grease top. Cover; let rise in
warm, draft-free place until doubled in size, about 1 hour.
Punch dough down; turn out onto lightly floured surface. Divide
dough in 24 equal pieces.
Shape each piece into smooth balls. Place in greased 2 1/2-inch
muffin cp s.
Cover; let rise in warm, draft-free place until doubled in size,
about 30 minutes. Brush top with egg mixture.
Sprinkle 1/4 cp sugar and almonds over top. Bake at 375oF
for 20 minutes or until done. Remove from pans; cool on wire rack.
Yield: 24 servings.
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