- 1 cup milk, scalded
- 3 tablespoons sugar
- 2 tablespoons butter or margarine
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 package dry yeast
- 1/4 cup warm water (105° to 115°)
- 3 eggs, beaten
- 4 to 5 cups all-purpose flour, divided
How to Make It
Combine milk, 3 tablespoons sugar, butter, and salt in a large bowl; stir until butter melts. Cool to lukewarm (105° to 115°).
Dissolve 1 teaspoon sugar and yeast in warm water, stirring well; let stand 5 minutes or until bubbly.
Combine yeast and milk mixtures and eggs, stirring well. Gradually add 2 cups flour, mixing well. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Stir in enough remaining flour to make a stiff dough.
Turn dough out onto a lightly floured surface; knead 10 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and repeat rising procedure 1 hour. Punch dough down, and turn out onto a lightly floured surface. Cover; let rest 10 minutes.
Divide dough into 5 equal portions, shaping each into a smooth ball. Place on greased baking sheets; press down lightly with fingertips until dough resembles a bun.
Cover and repeat rising procedure 45 minutes or until doubled in bulk. Bake at 325° for 25 minutes or until lightly browned. Cool on wire racks.
Note: Rusks may be used whole as buns; or, for a crisper rusk, each may be cut in 1/2-inch thick slices and baked at 275° for 40 minutes.