Dissolve yeast in warm water and let stand 10 minutes.
Mix the flour, salt, 3 Tablespoons sugar and butter as for pie crust.
Add to the dry ingredients and milk and eggs, and the yeast mixture. Mix well and knead dough until soft. Put in a bowl, cover and store in the refrigerator overnight. This dough is very soft and must be chilled before use.
Divide dough into 6 parts, keeping one part out and putting the rest back in the fridge until ready for it.
Roll dough out on a mixture of the 1 cup sugar and cinnamon. Try to keep the shape of the rolled dough as round as possible. Cut into wedges, 12 per round if the thickness is 1/8 inch. Roll from wide end to narrow end.
Place on a lightly greased baking sheet about 1 inch apart and bake for 15 to 20 minutes at 350 F. Remove from baking sheet immediately and cool well. These freeze very well.
If you wish to prepare a few pans before baking keep them in the fridge until ready for baking, otherwise they will start to rise.
Instructions
Dissolve yeast in warm water and let stand 10 minutes.
Mix the flour, salt, 3 Tablespoons sugar and butter as for pie crust.
Add to the dry ingredients and milk and eggs, and the yeast mixture. Mix well and knead dough until soft. Put in a bowl, cover and store in the refrigerator overnight. This dough is very soft and must be chilled before use.
Divide dough into 6 parts, keeping one part out and putting the rest back in the fridge until ready for it.
Roll dough out on a mixture of the 1 cup sugar and cinnamon. Try to keep the shape of the rolled dough as round as possible. Cut into wedges, 12 per round if the thickness is 1/8 inch. Roll from wide end to narrow end.
Place on a lightly greased baking sheet about 1 inch apart and bake for 15 to 20 minutes at 350 F. Remove from baking sheet immediately and cool well. These freeze very well.
If you wish to prepare a few pans before baking keep them in the fridge until ready for baking, otherwise they will start to rise.
Wheatland Bounty
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