| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Book, Breads, Rolls | 4 | Dozen | ||
INGREDIENTS
| 1/2 | t | Sugar |
| 1/2 | c | Warm water |
| 1 | T | Instant rise yeast |
| 11 1/2 | c | Flour |
| 4 | c | Cold water |
| 3/4 | c | Oil |
| 1/2 | c | Sugar |
| 1 1/2 | t | Salt |
INSTRUCTIONS
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
A Message from our Provider:
“Lust and selfishness do not equal love”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1768
Calories From Fat: 391
Total Fat: 44.4g
Cholesterol: 0mg
Sodium: 880.4mg
Potassium: 385.5mg
Carbohydrates: 299.8g
Fiber: 9.7g
Sugar: 26.4g
Protein: 37.1g