Title: Pull-Apart Buns
Categories: Breads, Easter
Yield: 1 Loaf

1/2 c Milk
1 pk (1/4 oz.) active dry yeast
1/4 c Butter or margarine
-softened
1 tb Sugar
2 Eggs
2 c All-purpose flour
1 tb Finely grated orange rind
1/8 ts Ground mace
1/2 ts Salt

Heat milk just to boiling; cool to 110ø. Stir yeast into milk; let stand 5
minutes.

Beat butter and sugar in medium bowl until fluffy; beat in eggs 1 at a
time. Stir in combined flour, rind, mace and salt alternately with milk
mixture, beginning and ending with dry ingredients (dough will be soft).
Cover bowl; let rise in warm place until dough has doubled in size, about 1
1/2 hours.

Stir down dough. Drop by large spoonfuls into greased 6 cup ring mold. Let
rise, uncovered, until doubled in size, 30 to 40 minutes.

Bake bread at 350øF until golden, 25 to 30 minutes. Cool in pan 10
minutes; remove from pan. Serve warm.

*Bread can be made 2 to 3 days in advance; store at room temperature,
wrapped in aluminum foil. Heat bread at 350øF until warm, 10 to 15
minutes. Yield: 1 loaf Typed in MMFormat by cjhartlin.msn@attcanada.net
Source: Four Seasons Cookbook

Posted to MM-Recipes Digest V4 #10 by cjhartlin@email.msn.com on Mar 31,
1999