| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Breads |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Dry yeast |
| 3/4 |
c |
Warm water |
| 1/2 |
c |
Vegetable oil |
| 1 |
ts |
Salt |
| 1/4 |
c |
White sugar |
| 2 |
tb |
White vinegar |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Cinnamon |
| 3 1/2 |
c |
White flour |
| 1/2 |
c |
Flour for kneading |
| 2/3 |
c |
Currants |
INSTRUCTIONS
Combine yeast with water in a mixing bowl. Combine the rest of the
ingredients except the currants & flour. Mix well. Add 1 1/2 c flour & mix.
Stir in currants. Mix in the remaining 2 c of flour. Remove from bowl &
knead, adding more flour as necessary. Knead for a few minutes until the
dough is pliable. Return to mixing bowl, cover with a damp cloth & set
aside until it has doubled.
Punch dough down, turn out onto a floured board, cover & let rest for 10
minutes. Divide the dough into 18 pieces. Roll into a ball & place on a
greased baking sheet 1 1/2 inches apart. Flatten slightly. If you wish,
using a sharp knife, cut out a cross in the top of each bun. Cover with a
damp cloth & let rise till doubled.
Heat oven to 375F. Lightly brush the top of each bun with vegetable oil &
bake for 12 to 15 minutes or until golden. Cool on wire racks.
Posted by Mark Satterly in Intercook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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