Ok, Okay. I know it doesn’t sound very western or very country. But stay with me on this, as the story is a pretty interesting one.
This recipe dates back (as best I can find via the internet) to 1945. And was later served in the White House by Nancy Reagan in the 1980s. By adding a few other ingredients, this yeast bread could very well become a sticky bun or honey bun. Or, our all too famous Cinnamon Bun. 😀 mmm
This was a favorite among pioneers and cowboys alike. Requiring little ingredients and mostly time, this is sure to be a hit at any round-up and easily adapted for Dutch Oven purposes.
- 1/2 cup Lukewarm Milk
- 1 envelope Yeast
- 1/2 cup Butter
- 1/2 cup Sugar
- 1/8 tsp. Salt
- 2 Egg Yolks
- 2 cups Flour
- Melted butter for dipping
Add yeast to milk. Let stand until yeast is dissolved. Meanwhile, beat butter with sugar and salt in a mixer. Beat in egg yolks. Add dissolved yeast.
Add flour gradually, beat at least 10 minutes. Cover bowl with a damp cloth and let stand in warm place until doubled (about 1 hr). Turn onto a floured board and knead for one minutes.
Roll out or pat out to 1/4″ thick. Cut into diamond shapes. Dip each piece generously into melted butter and place in layers in a buttered casserole dish (or 8″ ring mold). Let rise until doubled (about 1 hour).
Bake in preheated oven at 400^F and bake until brown. Reduce heat to 350^F and bake until done, about 40 – 50 minutes in all. Turn out onto a platter. Serve hot.
If the top is getting too brown, cover with aluminum foil for remainder of the cook time.