Ingredients
- 1 cup milk
- 12 cup melted butter
- 2 teaspoons salt
- 12 cup sugar
- 2 compressed yeast cakes
- 14 cup warm water
- 3 beaten eggs
- 4 12 cups flour
- 1 teaspoon nutmeg
- 1 teaspoon mace
- 1 wineglass sherry wine
Instructions
- Scald the milk, add the melted butter, salt, and sugar.
- Cool to lukewarm.
- Add yeast cakes which have been dissolved in the warm water.
- Add eggs to liquids, then beat in well the flour, nutmeg, mace, and sherry.
- Let the dough rise until double in bulk, turn it out and knead lightly.
- Fill greased muffin tins two-thirds full and let rise until light (about 20 minutes).
- Brush with melted butter and bake in a moderately hot oven (375 F.) about 20 minutes.
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