ADVENTURES IN COOKING 37

BUNS

Sweet Buns: Put 2 packages yeast to soak for 10 minutes in ¥2 cup of warm
water and | tsp. of sugar. In a bowl put about 4 cups warm water, 14 cup
butter or shortening, 1% cup sugar, 3 or 4 beaten eggs, salt, 44 cup canned
milk and add the dissolved yeast. Add flour and knead in bowl until a
soft dough. Leave rather sticky, so take care not to use too much flour.
Raisins or other fruits may be added if desired.

Allow to rise until double, punch down and let rise once more. Shape
into buns or rolls and put on buttered cookie sheets. Let rise to double
size and bake in pre-heated oven 425° for 15-20 minutes.

I sometimes brush the top of buns with a mixture of sugar moistened
with cream or canned milk after they are baked and return to oven for
a very few minutes.

Feather Buns: Combine 2% cup water, 3 tbsps. white sugar, 1 tsp. salt, 4
cup shortening; heat and stir till all is melted, cool to lukewarm.
Meanwhile, measure into a bowl 14 cup warm water, | tsp. sugar, sprinkle
over | envelope of fast rising yeast. Let stand 10 minutes, then stir well.
Add cooled sugar and shortening mixture. Stir in one well beaten egg,
I tsp. lemon juice. Sift together twice 2 cups flour, 14 tsp. mace, stir in 1
more cup of flour to make a soft dough. Butter top and let rise till double
in bulk.

Stir down and cut out in rounded tablespoons filling greased muffin tins
about half full, butter the tops, let rise until double in bulk.

Bake in a hot oven about 20 minutes. Makes 20 buns.

CINNAMON BUNS

2 envelopes of yeast 2 tsp salt
1 cup of warm water leave until lukewarm and then add
2 tsp sugar yeast
soak 10 min. 2 eggs, well beaten
1 cup milk, scalded 3 cups of flour
6 tbsp shortening add to above mixture and mix well

1 cup sugar
Knead in 3 more cups of flour, allow to rise twice, then roll out on floured
board. Sprinkle with 11% cups of brown sugar and cinnamon to taste. Roll
up like a jelly roll, and cut in 3-inch slices. Let rise in pans for about %4
hour, then bake 14 hour in a moderate oven.

BUTTERMILK ROLLS

1 pkg yeast 2 tsps salt
14 cup lukewarm water 14 cup melted shortening
114 cups of buttermilk 4 tsp soda
14 cup Of sugar 414 (about) cups of sifted flour

Dissolve yeast in lukewarm water, scald buttermilk and add salt, shortening
and soda. Cool to lukewarm, add to dissolved yeast, and stir well, add
flour to make a stiff dough.

Knead until smooth and then shape into rolls. Brush tops with melted
shortening. Cover and let rise in a warm place until doubled in bulk.
Bake in a hot oven, 425° for 15 minutes or until done. Makes 2 dozen rolls.