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Cook Time: 10 minutes
Ingredients:
- 3 teaspoons shortening
- 3 teaspoons sugar
- 1/2 cake yeast
- 2 tablespoons lukewarm water
- 1 egg
- 3/4 teaspoon salt
- 1/2 cup milk
- 3 cups flour
- caraway seeds
- melted butter
- coarse salt (Kosher Salt)
Preparation:
Cream shortening and sugar; add beaten egg. Dissolve yeast in the lukewarm water and
add to mixture. Add enough flour to make a stiff dough. Knead until smooth. Cover
and let rise until double in bulk, about 1 hour. Divide dough into two portions. Roll out each portion
into circle; cut in 8 wedge-shaped pieces. Roll up each piece, stating at
the wide end; shape into half circles. Brush with melted butter;
sprinkle with caraway seeds and a little coarse salt. Place on a baking sheet and
cover with a clean cloth dish towel. Let stand 1 hour or until double in bulk.
Remove towel and bake at 425 for 10 minutes.
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