"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
1 cup milk 2 sticks butter 1 cup sugar 6 cups flour 4 eggs - well beaten 2 packages yeast 1/2 cup lukewarm water 4 teaspoons salt
Scald the milk and add the butter, sugar and salt and stir until mixture is dissolved. Pour the mixture into a large bowl and let it cool. Add the eggs and yeast (pre-dissolved in water). Mix the flour, 3 cups at a time into the mixture. Let the dough rise in a warm place until it is doubled in bulk. Push the dough down and refrigerate overnight. NEXT DAY: Roll out the dough on a flouted board. Cut dough with a biscuit cutter. Brush the tops with melted butter. Fold over and top with melted butter. Let the dough rise again until it is twice its size. Bake at 375 degrees until brown.
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