ups flour. Combine flour, dry yeast, sugar, & salt in a large
side.
Saute garlic use cooking oil to taste. stir in
Place yeast, 1 T. sugar, and the
combine 2 cups flour, sugar, yeast and salt. Add warm milk
cups of the flour, yeast, sugar and salt into large
Dissolve yeast in warm water.
Add sugar, salt, egg and shortening.
Beat together.
(Electric mixer may be used.) Add 1/2 of the flour.
Beat well and then knead in the rest of the flour. Place dough in greased bowl; cover and let rise for 1 hour.
Form into rolls, bread, sweet rolls and let rise again.
Bake at 375\u00b0 for 15 to 20 minutes (rolls).
Turn out on counter and brush with melted butter at once.
Sweet rolls may be frosted with confectioners sugar frosting.
Day before cooking, mix yeast and lukewarm water.
Set
cooking oil, water and sugar. Mix in the yeast. After the yeast is
om/ For more indonesian cuisine recipes.
teaspoon granulated sugar and yeast in warm milk in the
he warm water, then add yeast.
In a large bowl
Dissolve yeast in lukewarm water.
Scald milk and put into a large bowl.
Cool a little.
Add 4 cups of flour, sugar, salt and eggs.
Add yeast mix.
Beat well.
Add about 3 more cups of flour and cooking oil.
Mix together yeast, water and sugar. When yeast dissolves, add cooking oil,
buttermilk and soda.
Mix well. Add flour.
Put in a covered bowl.
Let rise 3 or 4 hours or overnight.
Stir slightly and dip out on floured board.
Work with hands to form biscuits. Bake at 350\u00b0 about 30 minutes.
In a large glass bowl mix yeast and sugar.
Add lukewarm water and stir until yeast is dissolved.
Add salt and cooking oil.
Add flour, 1 cup at a time; mix well.
Turn out on floured cloth. Knead at least 10 minutes.
Put into greased bowl; let rise until double in size.
Turn out on cloth dusted with flour.
Knead for 10 minutes or until smooth.
Make into rolls.
Place on greased cookie sheet or muffin pans.
Let rise until double in size.
Bake at about 350\u00b0 until golden brown.
shallow bowl and sprinkle the yeast and 1/2 teaspoon of
Dissolve yeast in 1/4 cup water.
Beat 1 cup water, sugar and cooking oil into eggs.
Add yeast.
Stir in flour and salt, mixing well with spoon and then with hands.
Let rise.
You can keep in refrigerator 3 to 4 days in a covered bowl.
Mix yeast and warm water.
Add buttermilk, soda, sugar, cooking oil and flour.
Mix well.
Store in a covered container in refrigerator for up to 6 weeks.
Dough is very \"sticky.\"
Drop by spoonful onto greased baking pan.
Bake in preheated 350\u00b0 to 375\u00b0 oven until golden brown (about 12 to 15 minutes).
These biscuits freeze well, also.
Dissolve the package of yeast in warm water.
Add cooking oil, sugar, buttermilk and flour.
Mix thoroughly.
Pour into bread tray and work into stiff dough.
Make out biscuits, but do not pat down flat.
Let set 1 hour and bake until golden brown at 400\u00b0 for approximately 15 minutes.
large mixing bowl, dissolve yeast in warm milk, then add
ugar and salt.
Mix yeast with warm water; set aside