| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads, Rolls, Book | 4 | Dozen | ||
INGREDIENTS
| 1/2 | ts | Sugar |
| 1/2 | c | Warm water |
| 1 | tb | Instant rise yeast |
| 11 1/2 | c | Flour |
| 4 | c | Cold water |
| 3/4 | c | Oil |
| 1/2 | c | Sugar |
| 1 1/2 | ts | Salt |
INSTRUCTIONS
AT ABOUT 3 OR 4 P.M Blend the the first three ingredients with the rest. Mix well and beat or knead for a few minutes. Put into a large, covered bowl to rise. At about 10 PM, punch down bread dough and form into rolls. (This quantity will make 4-4 1/2 dozen buns.) Place into a cold oven to rise overnight. In the morning, preheat oven to 375 F. Bake buns until golden. These buns are light, airy and delicious. This is a FOOLPRROF recipe. Orginated: Ann Wilson, Vernon, B.C. Source: St. James School & Parish Cookbook, Vernon, B.C. From the collection of K. Deck From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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