Ressipy

by Brett altered from toriavey.com

Ingredients

• 2 1/4 tsp active dry yeast
• 1 cup warm milk
• 1/2 cup butter, softened
• 2 large eggs
• 6 Tbsp granulated sugar
• 1 tsp salt
• 4 cups all-purpose flour

Instructions

1. In a small bowl or measuring cup, dissolve the yeast in 1/4 cup of the milk.
2. In a large mixing bowl, combine the yeast mixture with the remaining milk, butter, eggs, sugar, and salt. Blend in 1 1/2 cups flour.
3. Gradually add enough of the remaining flour to make a workable dough.
4. Knead dough until smooth and elastic. (about 5 min)
5. Place in an oiled bowl and turn to coat.
6. Cover with a kitchen towel or loosely with plastic wrap and let rise in warm draft-free place until nearly doubled in bulk, 2-3 hours.
7. Punch dough down, knead briefly, cover, and let rise about 1 1/4 hours more.
8. Line a large baking sheets with parchment paper or lightly grease the sheet. Divide dough into 24 balls. Cover and let rise about 1 hour.
9. Roll or stretch dough to about 1/2 inch thick (thinner at edges if enclosing savory filling).
10. Top as desired. (Cream cheese: 16 oz cream cheese, softened, 1/2 cup granulated sugar, 2 lg egg yolks, 1 tsp vanilla extract)
11. Bake at 375 degrees about 15 minutes.