(by Shirley McNevich)
1 tsp. active dry yeast
1 1/4 cups lukewarm whole milk
1 TBSP white sugar
3 cups flour (unbleached if you have it)
1/4 tsp. salt
2 TBSP butter (melted and cooled to room temperature)
In a bowl add yeast and milk--stir to dissolve yeast. Add white sugar--stir. Into a bowl sift the flour and salt, then add the room temperature melted butter and the yeast mixture to the flour mixture--mix until dough forms. Turn out the dough on a floured counter and work the dough until smooth and stretchy. Place the dough into a greased bowl and cover it with a tea towel--let it rise for 45 minutes. Turn out the dough on to a floured counter and shape the dough into 9 equal sized dough balls. Butter and flour a 9" square cake pan. Place the dough balls in a single layer in the cake pan. Cover with a tea towel and let them raise for 15 minutes. Bake at 425 degrees 15-20 minutes or until browned and puffy. Serve warm.