Pull-apart buns

1 Loaf

Ingredients

Quantity Ingredient
½ cup Milk
1 pack (1/4 oz.) active dry yeast
¼ cup Butter or margarine softened
1 tablespoon Sugar
2 Eggs
2 cups All-purpose flour
1 tablespoon Finely grated orange rind
⅛ teaspoon Ground mace
½ teaspoon Salt

Directions

Heat milk just to boiling; cool to 110ø. Stir yeast into milk; let stand 5 minutes.

Beat butter and sugar in medium bowl until fluffy; beat in eggs 1 at a time. Stir in combined flour, rind, mace and salt alternately with milk mixture, beginning and ending with dry ingredients (dough will be soft).

Cover bowl; let rise in warm place until dough has doubled in size, about 1½ hours.

Stir down dough. Drop by large spoonfuls into greased 6 cup ring mold. Let rise, uncovered, until doubled in size, 30 to 40 minutes.

Bake bread at 350øF until golden, 25 to 30 minutes. Cool in pan 10 minutes; remove from pan. Serve warm.

*Bread can be made 2 to 3 days in advance; store at room temperature, wrapped in aluminum foil. Heat bread at 350øF until warm, 10 to 15 minutes. Yield: 1 loaf Typed in MMFormat by cjhartlin.msn@...

Source: Four Seasons Cookbook

Posted to MM-Recipes Digest V4 #10 by cjhartlin@... on Mar 31, 1999

Related recipes