Monticello muffins

12 Servings

Ingredients

Quantity Ingredient
2 packs Quick-rising yeast
½ cup Warm water (85-90ΓΈ)
2 cups Milk
3 tablespoons Sugar
1 teaspoon Salt
2 tablespoons Salad oil
5½ cup Flour
5 tablespoons Sesame seeds; roasted
2 tablespoons Raw sesame seeds

Directions

We have the recipe. It was described by Jefferson's daughter, but the explanation makes little sense to me. Further, ingredients were omitted because the writer assumed that we knew how the dish would basically be prepared. The following recipe is for breakfast yeast rolls with sesame.

The dish that is described in the original called for yeast and "setting aside." So this should not be called a muffin at all. I have also included sesame seeds because Mr. Jefferson was very fond of them. The slaves brought the seeds with them from Africa and Jefferson did his very best to get them to grow at Monticello. Dissolve the yeast in the water. Stir into the milk. Add the sugar, salt, oil, and 2 cups of the flour. Mix with an electric mixer for about 5 minutes. Add the roasted sesame seeds and work in the remaining flour. If you have a KitchenAid, do this with the dough hook. If you need to do this by hand, use a wooden spoon. After all of the flour is incorporated or mixed in, knead the dough until smooth. Using the machine, this will take about 5 minutes.

Let the dough rise under a large stainless bowl on a plastic counter.

When it is double in bulk, after 1 hour, punch down and divide into 2 pieces. Divide each half into 12 pieces and place in greased muffin pans.

Top with the raw sesame seeds and allow to rise until double in bulk. Bake at 400ø for 20 minutes or until light brown.

NOTE: Sesame seeds can be found raw in any health-food store and many fancy markets or nut shops. Roast them by placing in a frying pan over medium heat and cook, stirring, until they are golden brown.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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