© by Leanne Guenther
contributed by Jennie!
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Mix the first 4 ingredients and cool to lukewarm.
Dissolve yeast cake in the lukewarm water
Mix ingredients. Requires about 3 hours to rise.
Put in cupcake tins -- 3 little balls in each tin (put a small amount of butter in between each piece).
Allow to rise until double in size.
Bake at 350 degrees for 20 to 25 minutes.
The point of scalded milk is pretty much just a way of incorporating other ingredients like butter and sugar -- it sounds "fancy", but it's very easy to do in the microwave and is a great cooking technique to teach new cooks as they'll bump into the term now and then -- now they won't be intimidated!
Put milk in a microwave safe bowl. Just the milk... don't add any other ingredients yet.
Put a wooden spoon, chopstick or wooden skewer in the milk. This will break the surface and prevent the milk from getting too hot. It's weird, but important.
Microwave the milk on high for 3 minutes (just until the milk begins to reach the boiling point). Use pot holders to carefully remove the hot bowl from the microwave. Your “scalded” milk is now ready for your recipe -- use it right away, while it's still hot, so that it melts the butter and sugar!