Ingredients
- 1 pint milk (In Mrs. Jackson’s parlance, “sweet” milk)
- 1 package dry yeast or fresh cake yeast
- ¼ cup lukewarm water
- 2 tablespoons sugar
- 3 tablespoons melted butter or margarine
- 5 – 6 cups plain flour
- 1 tablespoon salt
- ¼ to ½ cup melted butter or margarine
Instructions
Scald milk until a skim comes on top. Set aside to cool. Now dissolve yeast and 1 teaspoon sugar in warm water and allow to get bubbly. Place the milk in a large mixing bowl. Add remaining sugar, melted butter, yeast, half the flour (2 to 3 cups), and mix well. Cover mixture and let set for an hour. Next, add the remaining flour with salt added. Add more flour if needed to make a stiff dough. Cover and let rise to double thickness (approximately 1½ to 2 hours). Punch down and knead on a floured board. Roll dough out on the floured board to ½-inch thickness. Cut in rounds, dip in melted butter, and fold over. Place in a greased pan about ½ inch apart. Cover with waxed paper in a warm place for 45 minutes or less until almost double in size. Bake at 475-500 degrees until a medium brown—around 10 to 15 minutes.
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