Ingredients Jump to Instructions ↓

  1. 1 c Hot water

  2. 1/2 c Scalded milk

  3. 2 ts Sugar

  4. 1 ts Salt

  5. 1 pk Yeast

  6. 2 tb 85 deg water

  7. 4 c All-purpose flour

  8. 3 tb Softened butter

  9. 85 deg water for 10 min. and add. Sift and beat in two cups of flour. Cover bowl with a damp towel and let the sponge rise for about 1 1/2 hours or until the sponge collapses. Beat the butter in and knead in the remaining flour. Let the dough rise again until it doubles. Punch down and 1/2 fill the rings with dough. Let rise until doubled again. Cook until browned on a med hot well buttered griddle, turning once. Cool slightly on a rack and serve. They are best fresh and warm. For whole wheat muffins replace

  10. 2 cups of white flour with brown and use brown sugar not white. Raisins and cinnamon are a nice addition to the dough. Submitted By WA

  11. 6AWD

  12. 19 DEC


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