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Preheat oven to 425 degrees F. In a medium saucepan, heat milk until small bubbles form on side of pan, and cool to lukewarm. Add yeast to milk and stir until dissolved. In a large bowl, cream butter, salt, and shortening; gradually add sugar and honey. Add eggs, one at a time, and beat well. Gradually add flour, alternating with milk mixture, mixing well after each addition. Beat for 2 or 3 minutes after final addition. Place in a greased bowl, cover with a tea towel, and allow to rise in a warm place 1 hour or until double in bulk. Cover tightly with plastic wrap and refrigerate several hours or until chilled. Turn out onto a floured board, roll out to a thickness of 1/2 inch, and cut out with floured biscuit cutter. Reroll scraps and cut again until all dough is used. Place in a greased pan, brush with melted butter, and let rise until double in size, about 35 minutes. Bake 10 to 15 minutes or until golden. |