Dissolve:

1 or 2 pkgs. yeast (or Tbsp.)

in

1/2 cup lukewarm water

1 tsp. sugar

let sit for 10 minutes

 

Mix:

1/2 cup sugar

1/2 cup margarine or lalrd

1 tsp. salt

2 Tbsp. vinegar

3 1/2 cups lukewarm water

 

Add to yeast mixture – mix.

Add flour; 8 -1o cups for soft dough. Just enough flour for easy kneading so dough doesn’t stick to hands.

cover and let rise 2 hours, punch down, let rise  1 hour.

Shape into small buns as they rise to triple in size. Place on a well greased pan, allowing enough space so buns won’t touch when baking. This allows for cursty buns whcih should be very light and tasty.

Bake at 400* till golden brown.

This makes a good supply of buns. They freeze well (if not too many in a bag).

 

– Mrs. Elsie Smith Vancouver, B.C.

Romans 11:33