1 cup scalded milk
3/4 teaspoon salt
1 cup boiling water
1/4 yeast cake
2 tablespoons butter
1 egg
1/4 cup sugar
4 cups flour
Add butter, sugar, and salt to milk and water; when lukewarm, add yeast cake, and when dissolved, egg well beaten, and flour; beat thoroughly, cover, and let rise over night. In morning, fill buttered muffin rings two-thirds full; let rise until rings are full, and bake thirty minutes in hot oven.
|
|
|
|
