Aunt Ida's Buns

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Melanie Zimmerman's Aunt Ida's Buns
(for dinner rolls, cinnamon rolls, hamburger buns, or finger rolls)

3c. hot tap water
2 ½ c. flour
3 eggs, well beaten
½ c. oil
¾ c. sugar
1 tsp. salt
2 tbsp. yeast
5-6 c. flour

Mix to smooth batter . Add 3 beaten eggs and beat well. Sprinkle 2 tbsp. yeast over the batter. Mix well. Add 2 ½ c. flour. Let proof for about 10 minutes. (It will bubble to show yeast is working.) Beat 5 – 6 c. flour in gradually to make a smooth dough. (Don’t make it too stiff. ) Put into lightly oiled bowl and cover. Let rise 15 min. Punch down every 15 min for 1 hour. On 4th rising, punch down and divide the dough into three parts. Roll out one part into circle about 1/2 inch thick. Cut dough into circles with a 2” diameter glass. (Makes about 12 buns). Place on lightly oiled baking sheet. (I use heavy cookie sheets.) Cover with tea towel and let rise until double. Pre-heat oven to 350 degrees. Bake 12 – 15 minutes or until golden brown.

For cinnamon rolls, roll one part of dough into 12 x 14” rectangle. Cover dough with 2 tbsp melted butter. Top with l c. brown sugar and 2 tsp. cinnamon. Roll into a tight roll. Cut into 12 equal parts and place on lightly oiled baking sheet.
Let rise until double in size. Bake at 350 degrees until golden brown. Glaze with l c. powdered sugar, 1 tbsp butter and 2 tbsp milk. To glaze immediately when buns come out of oven, pre- heat the glaze. It will then set up and not run off the rolls.

For Finger Rolls (what you would use for little reception sandwiches)
Roll out one part of the dough into ½ inch circle. Use a very small glass, about 1 ½ “ in diameter and cut as many circles as possible. Makes about 24 - 36. Let rise to double and bake at 350 degrees for about 10 – 12 min. barely golden.

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