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 | ||
| Flour | 8-9 cups |
METHOD
Combine water, sugar, oil, salt and eggs. Beat well.
Combine the yeast with 4 cups of flour.
Stir until well blended.
Turn the dough onto a floured surface and begin kneading.
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.
Put in a greased bowl and let rise until double in bulk (about 30-45 minutes).
Punch down and shape into buns.
Bake at 350 degrees for 12-15 minutes, until light golden.
NOTES
Don't add too much flour - they will get dry.
The amount of flour I use varies from day to day. Just play it by ear.
I use olive oil and find that it gives them a nicer texture and flavor than vegetable oil.