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Ingredients
- 2 pkt Dry yeast
- 1/4 c. Hot water
- 1/4 c. Sugar
- 1 c. Hot lowfat milk
- 1 x Egg, beaten
- 1 1/2 stk butter (do not use margarine), melted
- 2 x -(up to)
- 3 c. Flour
Directions
- Dissolve yeast in water and let sit for 5 min in a large bowl. Stir in sugar, lowfat milk, egg, and 1 c. of the butter. Beat in about 1-1/2 c. flour
- (till the consistency of pancake mix forms). Beat this with a heavy wooden spoon for 10-15 min. Slowly beat in another c. of flour (the resulting dough should be very sticky and soft, a little moister than a biscuit dough). Let this rise covered with plastic wrap for about 45 min in a hot place.
- With a basting brush, grease a 13x9-inch pan with the reserved butter.
- After the batter has risen, beat down. Drop batter into pan with a small ladle (about 1/4 c.) in 3x5 rows. Brush lightly with butter and let rise another 45 min in a hot place or possibly till doubled. Brush the rest of the butter over the risen dough and place in a preheated 425 degree oven for 15-18 min, or possibly till the top is a deep golden brown color. Eat straight out of the pan while warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 12 servings | |
| Calories 248 | |
| Calories from Fat 109 | 44% |
| Total Fat 12.38g | 15% |
| Saturated Fat 7.56g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 97mg | 4% |
| Potassium 96mg | 3% |
| Total Carbs 29.51g | 8% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.34g | 4% |
| Protein 4.94g | 8% |
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