Add yeast to starter sugar and waterlet proof.
Scald milk then pour over butter in large mixing bowl. Stir in sugar and salt. Let cool to luke warm and then add yeast mixture.
Mix flour in 1/2 cup at a time using a mixer until doughy. Turn dough out onto floured surface and let stand for 10 minutes covered with bowl to allow dough to dry slightly. Continue to knead flour in 1/2 cup at a time for at least 5 minutes and until dough is no longer glossy and only slightly adhesive (like a baby's behind.)
Let dough rise, covered in a warm place, until double in size (approximately 45 minutes.) Knead down and let rise again.
Lightly grease 3 cookie sheets. pinch off bottoms and tops and place on cookie sheets with tops resting on the bottoms. (Bottoms should be the size of a racket ball and the tops should be slightly smaller).
Let rise in pan covered with wax paper or Saran wrap.
Bake in oven preheated to 375 degrees for 15 to 20 minutes or until desired brownish is reached.
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|Serving Size: 1 Serving (92g)|
|Recipe Makes: 36|
|Calories from Fat: 51 (19%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 14mg||4 %|
|Sodium 46.6mg||2 %|
|Potassium 106.7mg||3 %|
|Total Carbohydrate 48.8g||14 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 47.2g|
|Protein 6.2g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 272
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