This recipe has been handed down in my family for years; the copy I have was given to my grandfather back in 1940 by his grandmother.
As a warning, the ingredients below are for half a recipe; this makes about two full loaves. The instructions however, are for a FULL recipe. Don’t get them confused.
Ingredients (1/2 recipe):
- 1 cake of Fleischman’s yeast
- 1 pint of milk
- 1/2 lb of butter (2 sticks)
- 3 eggs
- 1 Tbl. salt
- 1.5 Tbl. sugar
- ~5 cups of flour
Directions (whole recipe):
- Crumble 2 cakes of yeast in a cup with 1 Tbl. sugar. (Or use dry yeast as directed.)
- Scald 1 quart of milk and melt 1 lb. of butter into it.
- Measure 2 quarts of flour into a large bowl. Mix in 2 Tlb. each of salt and sugar.
- Beat 5 eggs together with the exception of 1 egg while. Leave the white for glaze. (2 eggs for half recipe, use the other for egg white.)
- Add eggs to milk and butter mixture and add then all to the flour mixture, mixing very well.
- Add yeast after it as been stirred and dissolved as directed.
- Let the mixture rise in a warm place, covered with a damp dish towel.
- When it has doubled in size, beat it down and let it rise again.
- Knead the dough and then shape it into buns, rolls, twists, etc. and allow it to rise.
- Bake in a greased pan(s) for 10 minutes at 375 degrees in a preheated oven.
- Reduce heat to 300 degrees and let it continue baking until done. (~ 50-60 minutes)