1 well-beaten egg
4 tablespoons (of soup) of melted butter
1/4 cup of milk
1/2 tablespoon (of soup) of active dry yeast
1 1/2 cups of gluten flour
1 pinch of salt
1 well-beaten egg
4 tablespoons (of soup) of melted butter
1/4 cup of milk
1/2 tablespoon (of soup) of active dry yeast
1 1/2 cups of gluten flour
1 pinch of salt
Mix the beaten egg with the melted butter and milk
Sift the yeast with the gluten flour and add it to the previous mixture
Divide the dough into 7 small muffin tin-lined molds, greased and place in a moderate oven (180°C) for about 45 minutes or until lightly browned
If desired, divide the dough into 17 small muffin tin-lined molds, greased and bake.
