1/2 cup milk
1/2 cup sugar
1 tsp. salt
1/2 cup margarine or shortening
1/2 cup warm water (105 to 115 degrees)
2 pkg. FLEISHMANN'S Active Dry Yeast
2 eggs, beaten
4 1/2 to 5 cups GOLD MEDAL flour
Directions
Scald milk; stir in sugar, salt and margarine.
Cool to lukewarm.
Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved.
Stir in lukewarm milk mixture, beaten eggs and up flour.
Beat until smooth.
Add enough additional flour to make a soft dough.
Turn onto a lightly floured board; knead until smooth and elastic, about 8 min.
Place in greased bowl, turning to grease top.
Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Punch down; let rise again until almost doubled, about 30 min.
Turn dough onto lightly floured board. Divide for desired buns.
Finish as directed in individual recipes.
*At this point, part of dough can be refrigerated for 3 to 4 days. Proceed as directed after refrigeration. First rising may take longer.
![[ Cadelyn Cuisine ]](../images/logo/cad2003.gif){kind=logo}
