from the kitchen of Cheryl
Guenther
I never
tried baking this recipe, but I’ve tasted it and got a copy from Sister
Guenther, a senior missionary in the Ohio Cleveland Mission with whom we
served. She was famous for her baking skills and everyone would search for her bread
among the other delicious dishes at our potlucks. So I was happy to get the
recipe. I’m sure I’ll try making it soon!
3 eggs

1/2  Cup warm water

1 Tablespoon yeast (1 envelope = 1 Tbsp)

1 teaspoon sugar

3/4  Cup warm milk

1 cube butter (2 Tablespoons), melted

1/2  Cup sugar

3/4 teaspoon salt

5 Cups flour

Place whole eggs in a bowl of warm water to warm up.
Pour warm water in a glass. Add yeast and 1 teaspoon sugar; set aside.
Mix well warm milk, melted butter, 1/2 cup sugar, and salt. Crack in one egg at
a time, mixing well. Add yeast mixture. Add 5 cups flour and knead well. Let dough
sit in a warm spot for 45 minutes.  Punch
down and divide in half. Roll out into 16 inch round and 1/4 inch thick. Spread
with a little soft butter. Cut with pizza cutter into triangular wedges. Roll
from the wide end into a crescent shape; place on a greased cookie sheet.
Repeat with other dough. Cover and let rise in a warm spot for 30 – 45 minutes.
Bake at 350 for 10 minutes or until a light brown. Remove from oven and then
brush with butter if you wish.