These are a favourite for breakfast, with butter, or jelly on top.
- Combine milk, sugar, salt and margarine.
- Measure water into large warm bowl, sprinkle in yeast, and stir until dissolved.
- Stir in milk mixture and 3 cups flour; beat until smooth.
- Add enough additional four to make a stiff dough.
- Turn out onto floured board and knead about 2 minutes, or until dough is manageable and can be formed into a ball. The dough may be slightly sticky.
- Place in greased bowl, turning to grease top.
- Cover; let rise in a warm place, free from draft, until doubled in bulk, about an hour.
- Punch dough down; divide in half.
- On a board, heavily sprinkled with cornmeal, pat each half into a ½-inch thickness.
- Cut into circles with a floured 3-inch cookie cutter.
- Place on ungreased baking sheets about 2 inches apart.
- Cover and let rise in a warm place, free from drafts, until doubled in size, about ½ hour.
- Place on lightly greased medium hot griddle or skillet, cornmeal side down.
- Bake until well browned, about 10 minutes on each side.
- Cool on wire racks.
- To serve, split in half and toast.
Tips, Notes, and VariationsEdit
- You can also start the dough by mixing the yeast, the dry ingredients, and half or more of the flour, with the liquids at 145°-150°F, then continuing the rest of the instructions.
- After punching the dough down, many bakers let it rest 10 minutes.
- ½ cup of currants may be added to the warm milk mixture.
- You can substitute 1½ cups whole wheat flour for 1½ cups of the all-purpose flour.