Steps: |
| -Warm the milk in a small saucepan. Take a 1/2 cup of the milk out and mix it with the yeast in a small bowl. |
| -Let the yeast and milk sit until it starts to bubble (approximately 15 minutes). |
| -Add the butter and sugar to the milk in the saucepan. Remove from the heat and let the butter slowly melt. |
| -Once it cools, mix in the eggs, yeast mixture, and salt. Use a dough attachment, and slowly incorporate half of the flour until smooth. |
| -Add the remaining four, 1/4 cup, at a time until the dough forms. |
| -Turn the dough out onto a floured work surface; knead for 5 minutes. |
| -Place in a greased bowl, cover, and let let rise in a warm place. |
| -The size of the dough will double (approximately 1 hour). |
| -You can also cover the dough and leave it in the refrigerator overnight. |
| -Remove the dough from the bowl and punch it down to flatten it. |
| -Roll the dough out to 1/2-inch thick. |
| -Cut 3-inch circles out with a cutter or a glass. |
| -Brush with the melted butter and fold in half to make 1/2 circles. |
| -Pinch the edges together in the middle (not all of the way around). |
| -Place on two parchment-lined sheet pans and cover with a light towel. |
| -Let them rise again to double in size (40 minutes). They will take longer if you refrigerated the dough overnight. |
| -Bake for 20 minutes (or until golden) at 350 degrees . |
| -Remove from the oven, brush with the remaining melted butter and cool on racks. |
|
|
