We’ve been collecting recipes from Lynn’s family’s collection, for your enjoyment.
You can find the whole recipe series here. Hope you enjoy!
2 tbsp. yeast
1 ¼ cup warm water
1 tsp sugar
½ cup margarine, softened
1 tsp salt
¼ cup white sugar
4 cups flour
The easiest way to mix this dough is with a breadmaker but you could also use a standing kitchen mixer or you could do it all by hand if you’re brave enough.
- Add yeast to the warm water along with a teaspoon of sugar to the bottom of your breadmaker pan and stir to dissolve (breadmaker yeast and granulated yeasts do not need to be pre-soaked and can be added dry).
- Place the rest of the ingredients in the bread maker pan. Set for the dough cycle and start. It may be necessary to add a little extra water or flour in the first few minutes to adjust the consistency of the dough. It should form a pliable, but not sticky, ball as it mixes.
- Once the cycle is complete, remove the pan full of dough from the machine.
- Grease two small sheets or one large one.
- Punch the dough down and give it a brief kneading. Cut pieces the size of ping pong balls from the dough. Shape these into balls, stretching the top until it is smooth and round. Place on a greased baking sheet, two inches apart. Cover with a clean tea towel, and let rise in a warm place until doubled in bulk (about 1 hour in most kitchens). Bake 24 minutes in a preheated 350° oven, or until the tops are golden brown. Brush tops lightly with melted margarine while hot.
These freeze well. Be sure to wait until they are fully cooled before bagging for the freezer, or the crust may end up soggy.