- 2 tbsp yeast
- 1 cup warm water
- tsp honey
- 1 cup vegetable oil
- 1 cup granulated sugar cane juice
- 4 eggs
- 4 cups warm water
- 1 1/2 tbsp salt
- 16 cups unbleached wheat flour or half and half with whole wheat.
- Dissolve honey in 1 cup warm water, stir in the yeast and let sit for 10 minutes.
- In a large bowl, beat together the oil, sugar, eggs and 4 cups warm water and then add the softened yeast.
- Stir in approximately half of the flour and then work in the rest, changing to kneading as necessary.
- Knead the dough for 10 – 15 minutes and then place in a lightly greased large bowl.
- Cover with a cloth and let rise in a warm place away from drafts 1 – 2 hours until doubled in size.
- Punch the dough down and then divide into 8 equal portions.
- Working with one portion at a time, shape a dozen buns and place in a lightly greased oblong cake pan – don’t place the buns too closely together so they have space to double in size.
- Let rise another hour or so and then bake at 375F for 20 minutes.
Yields 8 dozen buns. These buns can be made into almost any shape. For a crescent shape, roll each portion into a large circle, cut into wedges and roll from the large end to the point. They can also be used to make hamburger or hotdog buns – though you will get less than eight dozen as they will use more dough.
For Cinnamon Buns: roll a portion into a rectangular shape and then spread it with margarine or butter and cinnamon, sugar or coconut. Spread these ingredients close to the edges and then roll the dough up from the wide side. Slice the log into twelve equal portions and place into greased muffin tins.
For Cheese Buns: you can add about 1 cup of grated cheese that you would sprinkle on buns before the last rising.
– Kootenay Co-op Kitchen