Quantity | Unit | Ingredient |
---|---|---|

\frac{3}{4} | C | unsifted flour |

\frac{1}{4} | C | sugar |

\frac{1}{2} | tsp | salt |

1 | pkg | yeast |

5 | Tb | softened butter |

5 | min | Add the softened butter to the thoroughly mixed dry ingredients. Cutting in like for making pie crust–until “the texture of cornmeal”– is the way I recall doing it. |

\frac{2}{3} | C | “very hot” H_{2}0, hot enough so that after mixing the yeast will be stimulated but not so hot it will scald the yeast to death. |

2 | min | Gradually add “very hot” water and beat 2 (two) minutes at medium |

\frac{1}{2} | C | (more) unsifted flour |

1 | ? | egg |

2 | min | Add egg and 1/2 C flour; beat at high speed 2 (two) minutes |

1\frac{1}{2}-2 | C | (more) unsifted flour |

10 | min | Stir in enough flour to make a soft dough, firm enough to start kneading. Knead on floured counter 8-10 minutes, adding from the remaining flour (or more) as necessary. |

1 | hr | Let rise in a greased, covered bowl in a warm place. |

20-30? | min | If really for dinner rolls, punch down, shape, let rise again (on baking sheets, covered). |

15 | min | If it is for pizza, punch down, roll it and let it rise. |

10-15 | min | Bake in 400°F (205°C) oven. |

The quantities above are distributed according to their incorporation steps. The original recipe, from the Complete American Jewish Cookbook (page 584) begins thus:

- 2\frac{3}{4} to 3\frac{1}{4} cups unsifted all-purpose flour
- \frac{1}{4} cup sugar
- \frac{1}{4} teaspoon salt
- 1 package active dry yeast
- 5 tablespoons softened margarine
- \frac{2}{3} cup very hot tap water
- 1 egg (at room temperature)
- melted margarine

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