Recipe by Darlene Summers
These may take a little time, but they will melt in your mouth. Shirley made these at all our family gatherings at their house and they are worth the trouble. Thanks Shirley!
Top Review by readermom
I tried your recipe and my family loved them. I don't think it took long to make them. I tried again with half whole wheat and I loved them. The third time I tried honey and yogurt and they were gone in minutes. Thanks for sharing
- 5 -6 cups unsifted flour
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons salt
- 2 (1/4 ounce) packages active dry yeast
- 1 cup milk
- 2⁄3 cup water
- 1⁄4 cup oleo
- 2 eggs (room temperature)
Directions See How It's Made
- In a large bowl, mix 2 cups of flour, sugar, salt and UNDISSOLVED Yeast.
- Combine, milk waterand margarine in a sauce pan.
- Heat over low heat until very warm (butter does not need to melt).
- Gradually add to dry ingredients and beat 2 minutes.
- Add eggs and 3/4 cup flour; beat 2 more minutes.
- Stir in enough more flour to make a stiff dough.
- Turn out on a lightly floured board.
- Knead until smooth and elastic, about 10 minutes.
- Cover with plastic wrap and then a towel; let rise 20 minutes.
- Punch down dough.
- Form into round balls and place in greased pan.
- Brush with oil.
- Cover pans (loosely) with plastic wrap.
- Refrigerate 2 to 24 hours.
- When ready to bake, remove from refrigerator and uncover CAREFULLY.
- Let stand at room temperature 10 minutes.
- BAKE AT 375° for 20 to 25 minutes or until done.
- When done brush with butter and enjoy!