Soft Break Cakes Recipes
SOFT BREAK CAKES
Adapted from "Classic Vegetarian Cuisine" by Rosemary Moon. Whole wheat, and fast to make. Make 6 if you'd like to use them as sandwich rolls, or make 8 if you'd like smaller dinner rolls. Cook time includes resting time.
Provided by Podkayne
Categories Yeast Breads
Time 1h5m
Yield 6 cakes, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- Lightly grease a cookie sheet.
- Warm milk and butter to 100-120°F.
- In a small bowl, combine milk mixture, yeast, sugar, and egg.
- In a large bowl, combine flour and salt. Work in the wet ingredients to make a soft dough.
- Knead gently until smooth.
- Form 6 to 8 round cakes.
- Place cakes on a cookie sheet and let rise in a warm place for 20 minute.
- Bake about 15 minutes. If a brown top is desired, glaze with egg or milk and sugar a few minutes before removing from oven.
Nutrition Facts : Calories 213.1, Fat 6.7, SaturatedFat 3.5, Cholesterol 49.7, Sodium 445.2, Carbohydrate 32.4, Fiber 5.5, Sugar 1, Protein 8.7
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