- 1 stick (100 g) butter
- 2 cups (5 dl) milk
- 2 tsp instant yeast, or 25 g fresh yeast
- 4 1/2 – 5 cups (11 – 12 dl) all-purpose or bread flour (reserve 1 cup (2.5 dl) for kneading)
- 2 tbsp sugar
- 2 tsp salt
Melt the butter, then add milk and heat until lukewarm. Stir in fresh yeast, if used.
Mix with dry ingredients and knead for at least 10 minutes. Add flour as needed.
Cover with plastic or a lid and allow to rise until at least double the size, 1 1/2 – 2 hours.
Roll the dough to 1/3 inch (8 mm) thickness and cut out 4 1/2 inch (11 – 12 cm) circles. Transfer to a lined baking sheet and prick all over with a fork or docker.
Cover and prove for about 10 minutes.
Meanwhile, set the oven to 450°F (230°C) and add a baking stone if available.
Bake until light brown, about 6 minutes.
Spray or brush lightly with water when hot out of the oven, then allow to cool on a rack under a clean towel.