| 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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