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Butter Semmel

Canadian.Recipes's picture
Ingredients
  Active dry yeast   Ounce
  Warm water 1⁄4 Cup (4 tbs)
  Mashed potato 1⁄2 Cup (8 tbs), unseasoned
  Sugar 1⁄2 Cup (8 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Salt 1 1⁄2 Teaspoon
  Milk 2 Cup (32 tbs), scalded
  All purpose flour 8 1⁄2 Cup (136 tbs)
  Eggs 2
  Melted butter 1 Tablespoon
  Sesame seed/Poppy seed 1 Teaspoon
Directions

Soften yeast in the warm water.
Mix in the mashed potato and 1/2 cup sugar.
Cover; let rise in a warm place until doubled, about 1 1/2 hours.
Put butter, 1/2 cup sugar, and the salt into a bowl.
Add scalded milk and stir until butter is melted; cool.
Add 1 cup of the flour and beat until smooth.
Beat in the eggs, one at a time, then the yeast mixture.
Add remaining flour gradually, beating in enough to form a soft dough.
Turn onto a lightly floured surface and knead until smooth.
Put into a greased deep bowl; turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled, about 1 1/2 hours Punch down dough.
Using about a fourth of the dough at a time, put onto a lightly floured surface and shape as desired into braids, snails, crescents, or twists.
(To shape into braids, roll a portion of dough 1/4 inch thick; cut into 3x3/4 inch strips.
With hands, roll and stretch each strip; braid three strips together, tuck ends under, and place on greased baking sheet.) Brush with melted butter and sprinkle with sesame or poppy seed.
Cover; let rise again until doubled, about 1 hour.
Bake at 400°F 8 minutes, or until delicately browned.

Recipe Summary

Cuisine: 
Canadian
Method: 
Baked
Interest: 
Everyday

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