Home › Breads, Rolls, Muffins, Etc. › Bird's Eyes

Bird's Eyes

2 C warm milk 1 cake comp. yeast, dissolved in little of the milk 6 C flour Cream sugar, shortening, salt, then add other ingredients and let rise until light. Then turn on to moulding board and roll into a sheet one-half inch thick, brush with melted butter, sprinkle with raisins and chopped nuts. Then roll into a roll and cut in slices about one inch thick and put in muffin tins, let rise until light, brush with melted butter, sprinkle with sugar and cinnamon and bake.

Alma Timmerman. 1 T lard in 2 C milk, scalded and cooled 2 T sugar