Proof 2 PKGS dry yeast + 1 tbsp sugar in 3/4 cup warm water.
Let stand 10 minutes then stir.
1 tsp salt
1/2 cup sugar
3 1/2 cups flour
1/2 cup butter
Mix well and knead added flour until dough is smooth and not sticky. Let rise 2 hours. Punch down and roll out two circles-14 inches in diameter. Smooth butter over top of each.
Cut into 16 wedges. Roll up from larger end. Place on cookie sheet.
Let raise two more hours. Cook 10-12 minutes
This recipe was a tradition at our home for many Christmases when I was growing up. It became misplaced for a number of years and resurfaced in 2004, just a year before my father died.
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|Serving Size: 1 Serving (50g)|
|Recipe Makes: 32|
|Calories from Fat: 66 (38%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 2g|
|Cholesterol 66.1mg||20 %|
|Sodium 88.3mg||3 %|
|Potassium 42.3mg||1 %|
|Total Carbohydrate 23.4g||7 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 22.9g|
|Protein 3.7g||5 %|
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Calories per serving: 174
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