Ingredients
- active dry yeast1 tsp
- milk, lukewarm; 1¼ cups1 1/4 cup
- sugar, white1 tbsp
- all purpose flour, unbleached; 3 cups3 cup
- salt1/4 tsp
- butter, melted and cooled2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
In a small bowl, dissolve the yeast in the milk and add the sugar.
In another bowl, sift the flour and salt together and add the cooled melted butter.
Add the yeast mixture to the flour mixture, turn out onto a floured counter, and knead until the dough is smooth and elastic.
Place the dough in an oiled bowl, cover with a clean towel and let rise in a warm, draft free place to 45 minutes.
Turn dough out onto the freshly floured board and shape into 9 balls. Place dough balls into a buttered and floured 9-inch square pan. Let them sit, covered, for another 15 minutes to rise again. Preheat the oven to 425°F (220°C).
Bake for 15–20 minutes until browned and puffed. Split open and serve warm.
Region evidence: no stated origin (basic dish)
