Categories: Pasta, Ethnic 
      Yield: 6 servings 
  
           INGREDIENTS                         1    Egg, beaten 
    1/2 c  Water, lukewarm                     1 tb Salad oil 
    1/4    Cake yeast, (or 1/4 tsp. dry        1 ts Salt 
           -pkg yeast)                     2 1/2 c  Flour 
  
  Source:Treasured Slovenian & International Recipes 
   
  DIRECTIONS Crumble yeast into lukewarm water and add beaten egg, salt, 
  salad oil and flour. Knead well to make a medium dough. Roll out into 
  rounds as for noodles, only not quite so thin. Pierce each round with a 
  fork and bake in oven at 325 F until a delicate brown on both sides. 
  "Mlinci" are baked on the lowest rack in the oven and must be turned. When 
  baked, cool and break the "mlinci" into a large bowl. Pour over enough 
  salted boiling water to cover and let stand for two minutes. Pour off water 
  into another bowl and drain "mlinci" dry. Once again pour on same water and 
  allow to absorb about one hour. Pour hot melted butter over "mlinci" and 
  serve. You may substitute poultry or pork roast drippings for butter.