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Granny White
Cream Buns
1
1
1
4
1
2
cake compressed yeast
/4 cup sugar
/2 cup luke warm milk
cups flour
cup lukewarm water
oz butter
pinch salt
1
1
egg yolk
tsp water
Cream yeast with 1 tsp of the sugar. Add luke warm milk and let
stand 10−15 mins. until frothy. Sift flour and remaining sugar
into a bowl. Rub in butter until mixture resembles fine breadcrumbs.
Make a well in the centre, add yeast mixture and luke warm water.
Mix to a soft dough. Turn onto floured surface and knead 5 mins.
Place dough in a lightly oiled bowl. Cover and stand in a warm
place 1 hr. or until doubled in bulk.
Punch down in bowl. Turn on to floured surface and knead 5 mins.
Divide into 24 equal portions. Knead each portion of dough into
a round. Put on a well greased tray allowing room for spreading.
Set in a warm place 10 mins. or until 1/2 doubled in size.
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