25/05/2020
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1/4 - cup warm water
1 package (1/4 ounces) - active dry yeast
1 cup - lukewarm milk
2 ounces - butter
1/2 - cup sugar
1-1/2 - teaspoons salt
4 1/4 - cups flour and 1/4 to 1/2 cup more for kneading
1/2 - cup fine breadcrumbs
2 eggs beaten
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In a large bowl, combine water and yeast. Allow to sit for 10 minutes or until the mixture becomes bubbly. Stir well.
In a small bowl, combine milk, butter, eggs, sugar, and salt. Stir together until incorporated.
Add milk mixture and 2 cups flour to yeast mixture. Using an electric mixer, beat to combine.
Gradually add the remaining 2 1/4 cups flour in 1/2 cup increments and continue to combine all ingredients.
On a lightly floured surface, turn over the dough and knead, sparingly adding the remaining 1/4 cup flour as necessary, for about 10 minutes or until smooth, supple, and elastic.
In a lightly oiled large bowl, place the dough. Cover with film and allow to rise for about 1 to 1 1/2 hours or until double in size.
On a lightly floured surface, transfer the dough and divide into 24 pieces. Shape each piece into a ball and roll on breadcrumbs to coat.
Arrange balls about 1-inch apart on a lightly greased baking sheet. Cover with a cloth and allow to rise for about 1 to 1 1/2 hours or until double in size.
Bake in a 350 F oven for about 15 to 20 minutes or until golden brown.
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