| | Directions | | Scald milk, stir in sugar, salt and margarine; cool to lukewarm and place into a large warm bowl. Sprinkle in yeast, stir until dissolved. Add egg and half the flour, beating until smooth. Stir in remaining flour to make stiff batter. Cover tightly with waxed paper or aluminum foil. Refrigerate dough at least 2 hours. Dough may be kept in refrigerator for 3 days. To use, cut off amount needed and shape as desired. |
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| Ingredients | | - |  | 3/4 cup Milk |
| - | | 2 teaspoons salt |
| - | | 1/2 cup sugar or honey |
| - | | 1 stick margarine (1/2 cup stick) |
| - | | 1/2 cup warm water (105-115 F) |
| - | | 2 packages yeast (active dry or compressed) |
| - | | 1 egg |
| - | | 4 cups unsifted flour |
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