So perfect! I don't have a bread machine, so I used my 30-year-old Sunbeam. I put a dash of the sugar into the milk to proof the yeast. When I mix the dough, I add all the sugar, two cups of the flour, and the salt to the wet mixture; I mix it thoroughly before I add the rest of the flour. I use AP flour, dry active yeast in the same proportions as the recipe calls for. When I roll them out, I flour my granite countertop; I rub about 1/2 teaspoon of flour on wax paper to roll them out on top. Works like a charm. This time I made them yesterday afternoon, refrigerated the dough, and baked them this morning. Next time I'll try a lower temp and longer cooking time. But no matter what I've done to these, they always turn out great. Thanks for the recipe!
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So perfect! I don't have a bread machine, so I used my 30-year-old Sunbeam. I put a dash of...