wo 2 es
BUNS OR CINNAMON BUNS

1 cup + 2 tsp. sugar % cup soft shortening
3 cups lukewarm water 3 eggs
2 pkges. yeast 9 cups sifted flour

1% tsp. salt
14 cups brown sugar)
cinnamon ) used for cinnamon buns

Method :
Dissolve 2 tsp. sugar in 1 cup water. Sprinkle yeast,let
stand 10 minutes then stir well. Combine remaining 1 cup
Sugar, remaining 2 cups water, salt, shortening in pan.
Mix together well, add well stirred yeast. Beat eggs until
light and lemon colored, beat into yeast mixture. Add
4 cups flour and beat until smooth. Add another 3 - 5
cups flour and mix well. When mixture is a soft dough
and no longer sticks to bowl, turn on to lightly floured
board and knead until smooth and elastic. Place in pan,
brush with melted shortening and cover with towel. Let
stand in warm place for 2 hours, punch down and let rise
for another 30 minutes. Make into buns or cinnamon rolls.
Let rise and bake in oven of 350° for 20 minutes.

- Mrs. M.N. Stasiuk, Resource, Sask.

HOME MADE BUNS
% cup lukewarm water 1 tsp. white sugar
Sprinkle 1 envelope of yeast, set aside for 10 minutes.

4 cup melted lard in large pot, then add:

lL Uae. sais 3% cups tepid water
% cup white sugar 2 tbsp. vinegar

Put 9 cups of sifted flour in large container.

Take yeast mixture and beat with fork until frothy. Add

to liquid mixture. Pour into the flour, mix well. Add

more flour if needed. Place in a buttered pan and let

rise. Dampen first then cover. Let rise for 2 hours.

Punch down, cover. Let rise for 1 more hour. Punch

again, divide into 4 pieces and form each piece into -

buns. Let buns rise for 3 hours. Bake at 375° for at |

least 10 minutes or until done. | |
- Mrs. Doris Urban, Saskatoon, Sask. ;