Memory of Ann Kubes
1 Quart liquid (1/2 milk, 1/2 water)
2 heaping tsp. salt
2/3 cup suger
2 packages fresh yeast (1/8 lb.)
9 cups flour (enough to make a soft dough not as stiff as bread
2 egg yolks
3/4 cup shortening (1/2 butter, 1/2 lard)
Scald liquid and let cool.
When lukewarm add crumbled yeast, shortening (melted), suger,
egg yolks, salt and nutmeg. Then add flour, knead well and let
rise at least an hour or until double in size. Kneed again and
let rise 45 minutes longer. Roll out on floured board into 1/4
inch thickness. Then cut into 2 inch squares, cover with heaping
teaspoonful filling, stretch pieces just enough to pinch each
of the two opposite corners together, making a square bun. Place
in greased muffin tins.
Let rise about 45 minutes.
Bake at 375 degrees for 25 minute.
Brush tops with melted butter when removed from oven.