~Katie Hall
Ingredients:
1/2 cup warm water
2 TBS yeast
1 TBS sugar
1/4 cup softened butter
3/4 cup sugar
1 TBS salt
2 cups scalded milk
4 eggs lightly beaten
6 cups flour
6 TBS softened butter
Directions:
Scald 2 cups of milk and let cool a little (doesn't have to be cooled all the way, just not so hot that it cooks the eggs). Mix water, yeast, and the 1 TBS sugar in a small bowl and let sit for 10 min. In an extra large bowl, whisk together the softened 1/4 c. butter, the 3/4 c. sugar, and salt. Whisk in beaten eggs. Whisk in scalded milk and yeast mixture until smooth liquid consistency. Add three cups of flour and whisk together. Add remaining 3 cups of flour and stir with a scraper spoon. Dough will be sticky, but not completely runny. Cover and let rise for 1-2 hours. Flour board really well. Roll out to 1/2 - 1 inch thick. I usually end up with a 16 in. X 20 in. rectangle of dough. "Frost" the upside of the rolled out dough with the 6 TBS softened butter (the softer the better). Cut out circles of dough with a round drinking glass. Fold in half (butter side in) and place on a baking sheet. Place them close together, touching. (Once you cut all the circles you can from the rolled out dough, knead together the scraps and roll out and cut again. You don't need to butter it again, but can if you want.) They will fill up the entire baking sheet. Bake at 350 degrees for 18 - 20 min.
*This dough makes yummy cinnamon rolls too. Just sprinkle cinnamon and sugar onto the buttered dough, roll up the dough, and cut.
