I thought I’d try them again today, & I’ve already eaten 2! They really are easy, & are oh, so tasty. 1.5 c. milk
3/4 c. + 1 T. sugar
1/2 c. butter
1 T. salt
2 T. yeast
2 c. warm water
9-10 c. flour
Dissolve 2 T. yeast & 1 T. sugar in 2 c. warm water. Set aside to proof.
Meanwhile, in a microwave safe bowl, melt butter. Add milk & 3/4 c. sugar & heat for 1.5 minutes.
Place in mixer, & add 1 T. salt to milk mixture, then slowly add 1 beaten egg – beating quickly so that it doesn’t cook.
Add 2 c. flour to continue to cool it back down, & then add yeast mixture & mix.
Continue to add an additional 7-8 cups of flour until dough is dense & sticky.
Cover bowl with plastic wrap & leave in a warm place to rise (approximately 1 hour) until doubled.
Cover working space with flour, & divide dough into 4 even balls.
Working with one ball at a time, using a rolling pin, roll the dough into a circle on a floured counter.
Spread with soft butter from edge to edge (optional)
Cut the dough into quarters using a pizza cutter.
Cut each quarter into 3 pieces.
Roll each triangle starting with the wide end.
Tuck the tail of the triangle under the roll & place on a cookie sheet that has been sprayed with cooking spray/oil. Approximately 3 rows of 8 should fit on one cookie sheet (2 balls of dough).
Place pans in warm area & allow to rise until they are touching & full in size (30-45 minutes).
Bake at 350* for 10-15 minutes, until golden brown.
Remove from panggangan & immediately run a stick of butter over the tops for a butter glaze.