NOT YET TESTED
Ingredients:
- 4 C flour
- 1 tsp salt
- 1 pkg yeast – 1 TBL
- 1 C milk – hot
- 4 T butter – melted
- 2 T sugar
- 1 C very warm water
- 1/2 tsp baking soda
- 1.5 oz nonfat dry milk
Instructions:
- Dissolve yeast in ¼ cup lukewarm water with 1 tsp of your sugar.
- Scald milk and add butter, remaining sugar and your salt.
- Cool milk to lukewarm and stir in 2 cups flour.
- Add dissolved yeast. Lightly beat and beat mixture thoroughly.
- Add 2 more cups flour to make a moderately soft (but flowable) dough.
- Knead for at least 5 minutes
- Pull dough into 1/4 C balls and shape slightly, putting into buttered ring molds.
- Cover tops lightly w/cornmeal, then a damp towel and let rise in the refrigerator overnight.
- Bake muffins in the oven at 400º for about 20 minutes
- Remove from ring, invert and cook an additional 10-15 minutes
- These freeze well.
- Defrost before toasting, makes 24-30.
