- 1 package dry yeast or 1/2 oz yeast
- 1 to 1-1/4 cups milk
- 3 eggs
- 3 tbspns sugar
- 1 tbspn salt
- 3-1/2 cups flour
- 6 oz butter, room temperature
- 1/2 lb melted butter
- Two 9-inch ring molds
In bowl, mix yeast with part of milk until dissolved. Add 2 eggs, beat. Mix in dry ingredients. Add remaining milk a little at a time, mixing thoroughly. Cut in butter until blended.
Knead dough, let rise 1 to 1-1/2 hours until double in size. Knead again, let rise 40 minutes. Roll dough onto floured board, shape into log. Cut log into 28 pieces of equal size. Shape each piece of dough into a ball, and roll each in melted butter.
Use half of the balls in each of the buttered, floured molds. Place 7 balls in each bowl, leaving space in between. Place remaining on top, spacing evenly. Let dough rise in the molds. Brush tops with remaining egg. Bake in preheated oven at 375 degrees until golden brown, approximately 15 minutes.
More "Lost" Recipes from "Eating with Uncle Sam"Mamie Eisenhower's Sweet Turnips (1954)
Lady Bird Johnson's Molded Cranberry Salad (1965)
(Origin - "Eating with Uncle Sam - Recipes and Historical Bites from the National Archives" edited by Patty Reinert Mason, Introduction by Chef Jose Andres. Published by The Foundation for the National Archives, Washington D.C., 2011. Recipe was provided by the Ronald Reagan Presidential Library and Museum.)