1/2 cup warm water with 1 tbsp sugar, mix well, then add 3-1/2 tsp of Fleischman's Traditional Yeast
2 eggs
1 cup sugar
1 cup mazola oil
1 tablesppon salt
a pinch of ginger
4 -1/2 cups of fairly warm water (but not hot)
all purpose flour (see below)
Instructions
Mix together the egg, sugar, oil, salt and ginger.
After mixing well, add 4 1/2 cups of fairly warm
water but not hot. Mix well again.
Now stir in the yeast. Mix well
Then gradually add all purpose flour until the
dough is too difficult to stir with a spoon.
Place the dough on the counter and knead as with
making bread. When you have a round consistent
mass which is no longer sticky, place it back in
the large bowl, cover with a cloth and keep in a
warm place to rise. (Ken uses an old folded table
cloth).
When it rises of course then knead it and replace
in the bowl and again keep in warmth.
Repeat this process one more time. When the dough
rises high int he bowl the third time, then form
into buns and place into muffin tins or what ever
is one's pleasure.
Cover these and let them sit overnight or for
about 6 hours if making buns during the day for
the evening meal.
Bake in 350 degree oven (Ken finds that ovens vary
so you have to adjust according to your ovens
idiosyncrasies, but his cooks the buns in
approximately 11 minutes).
When taking out of the oven, brush on a bit of
butter or margarine. Let cool for two hours or so,
then place in a plastic bag and freeze or eat.
For me this makes 7 dozen buns.
Originally Submitted
4/6/2014
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