GRAMMA’S WHEAT GERM BUNS — _§ Jane Philips

2 tbsps shortening Pinch of salt

*3/4 cup white sugar 1 tbsp baking powder

1 egg 1 cup of milk

3/4 — 1 cup of flour 1/2 cup (heaping) wheat germ

Method: Cream butter and sugar, add egg and beat well. Add wheat germ to milk
and then add to shortening mixture. Let stand a few minutes. Sift dry ingredients and
add to first mixture. Bake 15 minutes in 400° oven.

*NOTE: Dieters may halve the amount of sugar.

AIR BUNS — no name, but good intentions
2 tbsps yeast (2 pkg)
1 tsp sugar

Sprinkle over 1/2 cup warm water. Let stand 10 — 15 minutes.
In large mixing bow! put:
3-1/2 cups hot water 1-1/2 tsps salt

1/2 cup sugar 2 tbsps vinegar
1/2 cup shortening

Cool till luke warm — add yeast mixture, then 8 to 10 cups flour. Let rise till double in
bulk then punch down and let rise again. Make into buns and put in muffin tins, let rise
till double in size. Bake at 350° for 20 — 25 minutes.

OVERNIGHT BUNS — no name, but good intentions

Start at 12 noon.

Let stand 15 minutes. 1 cup water (room temp)
In large bowl mix: 1 pkg yeast or (1 heaping tbsp)
1 tsp sugar
1 cup sugar 1/2 cup melted butter or oil
2 cups water (room temp) 2 tsps salt

Add yeast mixture and stir, then add 7 — 8 cups flour. Place in a fairly cool place. Let
rise till6 P.M. Punch down and let rise till 10:30 P.M. Make into buns and let stand over
night. Bake first thing in the morning. Bake at 350° for 20 — 25 minutes.

BUNS — no name, but good intentions
Soften 2 pkg yeast in 1 cup lukewarm water and 2 tbsps sugar
When light add:

2 cups milk warmed 1-1/2 cups oil
1/2 cup sugar Salt to taste
1/2 cup margarine 4 cups warm water

Enough flour so dough can be handled easily.

Keep dough in warm place and let rise until double in bulk. Punch down and let rise
again for a few minutes. Shape into buns and let rise until light. Bake in moderate
oven.

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