for family meals :
recipe comes from Recipes in The Mail
and was submitted by Teresa Brignoni.
6 tablespoons butter
1 (.25 ounce) package active dry yeast
1/3 cup white sugar
1 teaspoon salt
5 cups all-purpose flour
1/2 cup white sugar
2/3 cup all-purpose flour
4 tablespoons butter, softened
2 egg yolks
the milk in a small saucepan until it bubbles,
then remove from heat. Add the butter, stir
until melted and pour into a large bowl to cool.
yeast in the milk mixture. Mix in 1/3 cup sugar,
salt, eggs and 2 cups flour. Stir in the remaining
flour, 1/2 cup at a time, beating well after
each addition. When the dough has pulled together,
turn it out onto a lightly floured surface and
knead until smooth and supple, about 8 minutes.
Lightly oil a large bowl, place the dough in
the bowl and turn to coat with oil. Cover with
a damp cloth and let rise in a warm place until
doubled in volume, about 1 hour.
the dough into 16 equal pieces and form into
rounds. With a rolling pin, roll the rounds
into oval buns. Place them onto two lightly
greased baking sheets. Cover the rolls with
a damp cloth and let rise until doubled in volume,
about 40 minutes. Meanwhile, preheat oven to
the bread rises, make the topping: In a small
bowl, stir together 1/2 cup sugar, 2/3 cup flour,
butter until a crumb mixture forms. Stir in
the egg yolks until well blended. Crumble the
topping over the rolls so the entire surface
in preheated oven for 15 to 20 minutes, or until
sugar topping is lightly browned.