- 3
Ingredients
- 1 pkg. (1 Tbsp) active dry yeast
- 1 tsp. sugar
- 2 Tbsp. warm (110 degree) water
- 3 1/2 c. flour
- 2 tsp. salt
- 1 1/4 c. warm (110 degree) milk
- 1/4 c. softened unsalted butter
Preparation
Step 1
Dissolve yeast and sugar in warm water and let stand until bubbly.
Put flour and salt into a bowl, add warm milk, yeast mixture and softened butter. Mix and then knead on a lightly floured surface until dough is soft and silky, but not sticky, adding more flour if necessary.
Put dough into a clean bowl, cover and let rest in a warm place until doubled, approx. 1 to 1-1/2 hours.
Butter the inside of each of the 3 molds and covers.
Punch dough down and divide into thirds. Form each piece into a roll about the length of the mold. Place roll of dough full length in each mold (it should fill mold only about 1/3) and put on covers. Let rise until dough is doubled in bulk - almost full (approx. 1/4 to 1 hour), leaving a little space to finish rising in the oven.
Preheat oven to 400 degrees. Bake molds for 10 min. at 400, then reduce heat to 375 degrees and bake an additional 20-25 min., until lightly brown.