ingredients:
- 2 cups (500ml) hot water
- 1/4 cup (62.5ml) butter or hard margarine, cut up
- 1/4 cup (62.5ml) granulated sugar
- 1 tsp (7.5ml) white vinegar
- 1/2 tsp (2.5ml) salt
- 2 cups (500ml) all-purpose flour
- 1 1/4 tsp (4g) instant yeast
- 3 1/4 cups (900ml) all-purpose flour, approximately
- 1 tbsp (15ml) butter or hard margarine, softened, for brushing tops
1. Measure first 5 ingredients into large bowl. Stir to melt butter. Cool to lukewarm.
2. Combine first amount of flour and yeast in small bowl. Beat slowly into wet ingredients. Beat until smooth.
3. Work in enough remaining flour until dough pulls away from sides of bowl. Place in greased bowl, turning once to grease top. Cover with tea towel. Let stand in oven with light on and door closed for 1 to 1 1/2 hours until doubled in bulk. Punch dough down. Cover with tea towel. Let stand in oven with light on and door closed for 1 hour. Punch dough down. Shape into 30 egg-size balls. Place on greased baking sheets 2 inches (5 cm) apart. Cover with tea towel. Let stand in oven with light on and door closed for 3 hours. Bake in 350F (175C) oven for about 20 minutes until golden brown. Turn out onto racks to cool.
4. Brush warm tops with butter.
- 2 cups (500ml) hot water
- 1/4 cup (62.5ml) butter or hard margarine, cut up
- 1/4 cup (62.5ml) granulated sugar
- 1 tsp (7.5ml) white vinegar
- 1/2 tsp (2.5ml) salt
- 2 cups (500ml) all-purpose flour
- 1 1/4 tsp (4g) instant yeast
- 3 1/4 cups (900ml) all-purpose flour, approximately
- 1 tbsp (15ml) butter or hard margarine, softened, for brushing tops
1. Measure first 5 ingredients into large bowl. Stir to melt butter. Cool to lukewarm.
2. Combine first amount of flour and yeast in small bowl. Beat slowly into wet ingredients. Beat until smooth.
3. Work in enough remaining flour until dough pulls away from sides of bowl. Place in greased bowl, turning once to grease top. Cover with tea towel. Let stand in oven with light on and door closed for 1 to 1 1/2 hours until doubled in bulk. Punch dough down. Cover with tea towel. Let stand in oven with light on and door closed for 1 hour. Punch dough down. Shape into 30 egg-size balls. Place on greased baking sheets 2 inches (5 cm) apart. Cover with tea towel. Let stand in oven with light on and door closed for 3 hours. Bake in 350F (175C) oven for about 20 minutes until golden brown. Turn out onto racks to cool.
4. Brush warm tops with butter.
