Three quarters cup butter at room temperature
One-fourth cup sugar
One-fourth teaspoon salt
One teaspoon nutmeg or mace
Two packages dry yeast
One-fourth cup very warm water (to dissolve yeast)
Three quarters cup scalded milk
Four cups sifted flour
Dissolve yeast by stirring into the very warm water and let rise till puffy.
While yeast is rising, cream butter with sugar. Add salt and spice, and beat in the eggs.
Scald milk and let cool till just very warm. While milk is cooling add in dissolved yeast to butter/sugar mixture.
To creamed butter/sugar mixture add alternately scalded milk and flour.
Beat well, grease surface, and let rise till doubled in warm place.
Punch down and shape for jelly rolls or buns. Let rise again and bake at 350 F. or 190 C until brown.
Always stretch dough thin as it bakes to twice the thickness.
This recipe makes two 12 inch (30cm) long jelly rolls or 24 buns 3 inches (7.5cm) in diameter. I usually double the recipe and freeze half.
Some fillings I use are jam; cottage cheese beat with egg yolk and cinnamon; or Solo Brand canned poppy seed filling. Alternately, place dry poppy seeds in a plastic bag and crush bag with a rolling pin, pour in bowl and mix with honey so it sticks together. For example ½ cup seeds and ¼ cup honey as in photo below).
Buns below have jam filling:
Photo: Buns in top picture, made by me, have the cheese filling.
page created September 24, 2016