Devonshire Splits

1 pkg active dry yeast
1 tsp granulated sugar
1/4 cup warm milk
4 to 4-1/2 cups all-purpose flour
3/4 cup milk
12 cup butter
1/3 cup granulated sugar
1/2 tsp salt
Strawberry preserves
Devon cream or lemon curd

In a small bowl, dissolve yeast and 1 teaspoon sugar in 1/4 cup warm milk. Set aside for 5-10 minutes or until foamy.
Place 2 cups of the flour in a large mixing bowl. In a small saucepan, heat and stir the 3/4 cup milk, butter, 1/3 cup sugar, and salt until warm (120 to 130 degrees) and butter almost melts. Add milk mixture to flour in mixing bowl. Add yeast mixture. Beat with electric mixer for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a spoon, stir in as much remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease dough. Cover; let rise in a warm place until doubled (about 1-1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Cover; let rise for 10 minutes. Divide into 20 portions. Shape portions into small balls. Place balls 2 inches apart on greased baking sheets. Using your fingers, slightly flatten into 3-inch circles. Cover; let rise until nearly doubled (45 to 60 minutes).
Bake in a 375 degree oven 12-15 minutes or until golden brown. Immediately remove and cool on wire rack.
To serve, slice each bun in half. Spread each bottom half with 1 tablespoon preserves and then top with 1 tablespoon Devon cream or purchased lemon curd. Place each bun top over filling. Sprinkle with powdered sugar, if you like.
Makes 20 servings.