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1
In a large mixing bowl, stir together 1/2 cup of of the warm water with 1 tbsp of the sugar.
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2
Sprinkle with the yeast and allow it to stand for ten minutes or until puffed.
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3
Measure in the remaining water, sugar, salt, vinegar and oil, stirring well until blended.
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4
With a wooden spoon, beat in 4 cups of the flour and create a smooth batter.
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5
Gradually add the rest of the flour 1 cup at a time, until the dough becomes too difficult to mix with a spoon.
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6
Turn dough out onto a floured surface and work in the remaining flour with your hands, until the dough becomes smooth and elastic, about 5-7 minutes.
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7
Place dough in a well oiled bowl, turning once to coat all sides.
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8
Cover dough with a clean kitchen towel and leave in a warm place to rise until doubled in bulk, about 1 1/2 - 2 hours.
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9
Punch it down and allow to rise again, until doubled, it should take about 1 hour.
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10
( If you are in a hurry, you can omit this second rising, the buns will be a little lighter)
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11
Punch down once more and shape into balls about 4 cm ( 1 1/2 inches) in diameter.
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12
Place about 3-4 inches apart on a greased baking sheet.
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13
Cover and allow to rise once more until doubled.
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14
Bake in a preheated 375 oven for 20-25 minutes or until golden.
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15
For a shiny glaze brush the buns with a mixture of 1/4 cup of milk and two tbsps of granulated sugar, about halfway through the baking.
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16
Serve with lots of butter and honey.
