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Fast Buns
From Debbie Ross
Watch out, because these buns are
addictive. Best eaten the same day with cheese or butter.
INGREDIENTS
| Warm water |
|
3 cups |
|
| Sugar |
|
1/2 cup |
|
| Oil |
|
1/3 cup |
|
|
Salt |
|
1 tsp |
|
| Eggs |
|
2 |
|
| Yeast |
|
2 Tbsp |
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| Flour |
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8-9 cups |
|
METHOD
-
Combine water, sugar, oil, salt
and eggs. Beat well.
-
Combine the yeast with 4 cups of
flour.
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Stir until well blended.
-
Turn the dough onto a floured
surface and begin kneading.
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Keep adding flour a bit at a time
until the dough is easy to knead and not sticky. It should
still be soft and pliable - a little tacky, but not sticking to your
hands.
-
Knead until smooth.
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Put in a greased bowl and let
rise until double in bulk (about 30-45 minutes).
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Punch down and shape into buns.
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Bake at 350 degrees for 12-15
minutes, until light golden.
NOTES
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Don't add too much flour - they
will get dry.
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The amount of flour I use varies
from day to day. Just play it by ear.
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I use olive oil and find that it
gives them a nicer texture and flavor than vegetable oil.
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