La Belle Cuisine - More Main Dish Recipes
Fine Cuisine with Art Infusion
"To cook is to create. And to create well...is an act of integrity, and faith."
“My doctor told me
to stop having intimate dinners for four.
Recipe of the Day Categories:
Friday, November 10, 2006
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“On Mennonite farms in south-central Kansas, these meat-filled buns (pronounced ‘BEER-ocks’), which the Mennonites learned to make in Russia during the 18th and 19th centuries, were once served in fields, as part of a working lunch. Today, they’re enjoyed anytime.”
1 teaspoon active dry yeast
1. For dough, dissolve yeast in 2 tablespoons warm water in
a small bowl. Mix together flour, sugar, and 1/2 teaspoon salt in large
bowl. Add milk, 8 tablespoons butter, and eggs to yeast, then stir into
flour (if dough is too dry add more water). Turn dough out onto a lightly
floured surface and knead until elastic, about 5 minutes. Put dough in an
oiled bowl, turning it to coat with oil, then cover bowl with a clean dish
towel and set aside for dough to rise until doubled, about 30 minutes. Punch
dough down, then set aside to rise for 30 minutes more.
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