2 packages yeast
1 tsp sugar
1/4 cup warm water
1/2 cup butter
1/2 cup sugar
1 tsp salt
3/4 cup scalded milk
5 cups flour
3 large eggs
~Preheat oven to 375
~Dissolve yeast and 1 tsp sugar in warm water
~In large bowl combine sugar, butter, and salt
~Pour scalded milk over this and stir to melt butter
~Add yeast and 1/2 of the flour
~Beat in eggs
~Add remaining flour and turn onto floured board and knead
~Place in buttered bowl and let rise until double
~Roll out and cut into squares
~Dip each piece in melted butter (1/2 cup)
~Arrange in tube pan (bundt pan)
~Rise until double
~Bake for 45 minutes
**You can add a cinnamon/sugar coating to each buttered square before layering to make this more of a “breakfast/brunch” bread
1 package active dry yeast
3/4 c warm water
2 Tbl sugar
2 Tbl vegetable oil
1/2 tsp salt
1 egg
2 1/2 – 3/4 c flour
Soft butter/margarine
~In 2 1/2 quart bowl dissolve yeast in warm water
~Add sugar, oil, salt and egg, stirring to dissolve yeast and salt
~Stir in 1 cup flour until smooth
~Cover with cloth and place on rack over bowl of hot water. Let rise 15 minutes
~Grease square pan (9x9x2)
~Stir down batter and add 1 1/2 c flour. Stir until mixed and turn onto kneading board
~Knead for 3 minutes (if dough is too sticky add in up to 1/4 c flour)
~Divide dough into 16 pieces and shape quickly into balls; arrange in pan and brush tops with softened butter
~Cover with cloth and place on rack over bowl of hot water, let rise 25 minutes
~Heat oven to 425
~Bake 12 – 15 minutes or until light golden brown.
~Remove from oven and let cool slightly
~Brush tops with softened butter
