1. In a large bowl throughly mix 2 cups flour, sugar, salt and undissolved Fleischmann's Active Dry Yeast. 2. Combine milk, water and Fleischmann's Margarine in a saucepan. 3. Heat over low heat until liquids are very warm (120 F- 130 F). 4. Margarine does not need to melt. 5. Gradually add liquids to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. 6. Add 3 eggs and 3/4 cup flour. 7. Beat at high speed 2 minutes, scraping bowl occasionally. 8. Stir in enough additional flour to make a soft dough. 9. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. 10. Place in greased bowl, turning to grease top. 11. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. 12. Punch dough down; turn out onto lightly floured board. 13. Divide dough into 8 equal pieces. 14. Take about 1/4 of each piece and set aside. 15. Shape larger pieces into round balls. 16. On greased baking sheets, press large pieces of dough down into circles, about 1/2 inch thick. 17. Place a hard-cooked egg in center of each. 18. Divide each of the remaining 8 pieces of dough in half. 19. Shape each into 2 ropes, cross in an"X" over each egg and tuck underneath dough. 20. Cover; let rise. 21. Keep free from draft, until doubled in bulk. 22. Sprinkle"baskets" with colored nonpareils. 23. Bake at 350 F degrees for 20 to 25 minutes. 24. Remove from baking sheets and serve cooled with whipped butter or jelly. ---------------------------------------------------------------------------
Nutrition
Ingredients
