Oxmoor House
about 2 dozen


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1 package dry yeast
1/4 cup plus 1 tablespoon sugar, divided
1 cup warm water (105° to 115°)
7 cups all-purpose flour, divided
2 cups milk
1/2 cup butter or margarine, melted
2 eggs, beaten
1 teaspoon salt
Filling variations (recipes follow)


Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Add 1 cup flour, and stir well; cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Scald milk; let cool to lukewarm (105° to 115°). Stir yeast sponge down; add milk, butter, eggs, and salt, stirring well. Add enough remaining flour to make a soft dough. Cover and repeat rising procedure 1 hour or until doubled in bulk.

Punch dough down, and let rest 5 minutes. Turn out onto a floured surface, and roll to 1/2- inch thickness; cut with a 2 1/2- inch biscuit cutter.

Make an indentation in the center of each roll using thumb; fill indention with 1 teaspoon of desired filling.

Cover and repeat rising procedure 45 minutes or until doubled in bulk. Bake at 400° for 12 minutes or until lightly browned.

Created date

February 2010