• 3/4 ounce yeast or 1 package dry yeast
  • 1 to 1 1/4 cups milk
  • 3 eggs
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 3 1/2 cups flour
  • 6 ounces butter, room temperature
  • 1/2 pound melted melted butter
  • Two 9-inch ring molds
  • Directions

    In bowl, mix yeast with part of milk until dissolved. Add 2 eggs; beet. Mix in dry ingredients. Add remaining milk a little at a time, mixing thoroughly. Cut in butter until blended. Knead dough let rise 1 to 1 ½ hours until double in size. Knead again let rise 40 minutes. Roll dough onto floured board; shape into a log. Cut log into 28 pieces of equal size. Shape each pieces in each of buttered floured molds. Place 7 balls in each mold, leaving space between Place remaining balls on top, spacing evenly. Let dough rise in mold. Brush tops with remaining egg. Bake in preheated oven at 375 degrees until golden brown, approximately 15 minutes.

    Yeild: 2 rings

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