1 cup warm milk degrees F) 1 teaspoons salt cup sugar cup vegetable oil 1 tablespoons active dry yeast 5 to 6 cups all-purpose flour 1 egg yolk + 1 tablespoon water to form an egg wash (optional) 1 tablespoon butter, melted
This bread is so yummy! I always have a Starter going from September Trough April. This is one of the best and most versatile sweet bread recipes. Freeze extras in the winter and eat them all summer long.