To Martha:
Here's the Zephyr Roll recipe you requested:
- -Begin Recipe Export- QBook version 1.00.14
Title: ZEPHYR BUNS
Keywords: BREAD, ROLLS
1 pkg active dry yeast
2 T warm water
2 T sugar
1 tsp salt
3 eggs
2 C sifted all-purpose flour
1/4 C melted butter
1 tsp cool water
Soften the yeast in warm water and stir in the sugar and
salt to dissolve. In a bowl, beat 2 of the eggs and
blend in the flour. Then stir in the yeast mixture and
melted butter. Knead vigorously in the bowl with the
hands, till the dough leaves the sides of the bowl and is
elastic -- about 5 min. Make into a ball, put in a
buttered bowl, and cover with plastic wrap. Let rise in
a warm, draft-free place for 1 1/2 hours, or till doubled
in bulk. Punch down and divide into 18 equal pieces.
Roll the pieces into balls and arrange, well separated,
on a buttered baking sheet. Let rise 30 min till doubled
in size. Brush with remaining egg beaten with a tsp of
water. Bake in a preheated oven at 375~ for 10 min or
until nicely browned. Cool on a rack.
- -End Recipe Export- Linda Rehberg