Punch Buns

1. 1

   Mix yeast,

2. 2

   water,

3. 3

   salt

4. 4

   and sugar in large bowl.

5. 5

   Add remaining ingredients

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   and

7. 7

   then

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   enough

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   flour to make a soft dough.

10. 10

    Knead

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    thoroughly;

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    leave

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    dough slightly sticky.

14. 14

    Let rise until

15. 15

    double

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    in refrigerator.

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    Punch down.

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    This can be kept in

19. 19

    refrigerator

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    4 to 5 days.

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    Punch down each day.

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    Can be used

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    the

24. 24

    same day if refrigerated at least 2 hours.

25. 25

    This can be used

26. 26

    for dinner rolls, hamburger buns, sweet rolls or bread. Shape as desired.

27. 27

    Bake at 375u00b0 for 15 to 20 minutes.

* Per serving · 4 servings · Values may vary.

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