Sunday, May 9, 2010


This recipe is from a great seminary teacher. When I make them I use 2 pkgs of little smokies but you could use larger sausages or ham and cheese. Whatever you like to fill them with. They freeze great and make excellent swim team breakfasts.

2 cups milk (lukewarm)
1/2 cup sugar
1/2 cup margarine
2 pkgs yeast (or 2 TBSP if using bulk yeast)
1/4 cup warm water
1 TBSP sugar
1 tsp salt
1 egg
5 1/2 cups flour

Start yeast to rise in 1/4 cup warm water and 1 TBSP sugar. Warm milk in a saucepan with 1/2 cup butter. Allow butter to just melt then pour into mixing bowl and add 1/2 cup sugar and 1tsp salt. Stir to dissolve. Then add egg and some flour. Mix well and knead in remaining flour. Cover and allow to rise until double. Punch down. Roll out and shape and fill as desired. If you want them to be sweet cut into desired shape and when they have risen again, punch thumb hole in the center and will with jam before cooking. Bake at 375 for 10-15 minutes.

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