2 1/4 teaspoons active dry yeast
1 cup warm water
3/4 cup sugar
3/4 cup butter
1 Tablespoon salt
1 cup boiling water
6 cups all-purpose or bread flour
- Add yeast to warm water and set aside.
- Cut butter into small pieces (about a half-tablespoon) and place in mixing bowl.
- Add sugar.
- Pour boiling water over and stir to melt the butter. (I usually use my paddle attachment on my Kitchen Aid Mixer.)
- Allow to cool before adding eggs and yeast mix.
- Mix well.
- Add 2 cups flour and beat well to form a batter.
- Add more flour one cup at a time to form a dough consistency. (I usually take the paddle attachment off and use the hook when I have about 5 cups in the mixture.)
- Move dough to an extra-large bowl and cover with greased wax paper or a bread cloth and set aside to rise. (Mixture can be refrigerated for up to a couple of weeks.)
- After dough has doubled in size, roll out on a floured surface to about a half-inch thickness.
- Cut with a small biscuit-sized cutter or into two-inch squares with a knife and place on a baking pan that has been buttered or sprayed with vegetable spray.
- Allow to rise again for at least an hour.
- Bake at 400 degrees for 10-15 minutes until golden in color.
- Brush with melted butter and serve warm.
This recipe is also delicious rolled out thinner and spread with melted butter, cinnamon, a mixture of white and brown sugar, raisins and pecans. Then, roll up jelly-roll style and slice for cinnamon rolls. I have also rolled the dough into balls and placed three into a muffin tin for clover-leaf rolls. The recipe is ultra-versatile and I have tried it in lots of different shapes and forms. However, my favorite is just to cut it into rolls and bake and eat warm!