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1
Put the warm water in a large mixing bowl.
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2
Sprinkle the yeast and 1 teaspoon of sugar over, stir, and let stand to dissolve for 5 minutes.
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3
Add the cream, butter, and eggs.
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4
Beat briskly until the mixture is well blended.
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5
Add the salt, remaining 1/4 cup sugar, and 2 cups flour.
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6
Beat vigorously until the batterlike dough is smooth.
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7
Add the remaining flour and beat again until smooth.
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8
You can easily do this by hand, or with an electric mixer.
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9
Leave the dough in the mixing bowl but gather it into a ball off the sides of the bowl, cover the bowl with plastic wrap, and let the dough double in bulk.
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10
This will take about 2 hours.
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11
Generously butter the pan or pans (I often make small buns, using muffin tins).
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12
Lightly flour your hands (the dough is a little sticky and stretchy).
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13
Then for buns, tear off pieces and fill the tins about two-thirds full; or place the dough in a loaf or tube pan.
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14
Cover and again let double in bulk: the dough should rise to the top of the tins or pans.
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15
Preheat the oven to 350F.
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16
Bake the buns for about 25 minutes.
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17
A loaf will take about 40 minutes, and a large tube bread about 50 minutes.
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18
Let cool 5 minutes in the pan, then turn out onto a rack to cool.
