Mom's Two-Hour Buns/Cinnamon Buns

2 tbsp Fermipan instant yeast
2 eggs
1/2 cup sugar
6 tbsp oil
3 cups water
1 tsp salt
7 – 8 cups flour (or enough to make workable dough)

Mix yeast and 4 cups flour. In separate bowl, whip eggs, sugar, oil and water. Add flour-yeast combination. Blend well; add remaining flour and salt. Let rise for 15 minutes. Punch down. Do not knead. Let rise again for 15 minutes. (If making cinnamon buns, switch over to that recipe.)

Punch down and form into buns, about the size of the red and blue balls with white stripe. Keep folding it under until it’s a ball. Put buns into greased pans, cover and let rise in warm place for 1 hour. Bake at 350 for 15 – 18 minutes. After removing them from the oven, brush them with margarine. Makes 4 – 5 dozen buns.

To continue on to Mom’s Cinnamon Buns…

After the second rise (for 15 minutes), roll the dough into a ball. Make this ball into a 9x13 rectangle approximately 1/ 2” to 3/ 4” thick. Put enough butter on it to see the butter. Cover heavily with brown sugar. Lightly sprinkle with cinnamon. Roll and cut into equal-sized pieces. Put into a greased cake pan; let rise 1 hour.

Bake at 350 until nicely browned. Before taking the pan out of the oven, have a large piece of tinfoil on the cupboard (large enough to cover the whole pan all around.) As soon as the buns are removed from the oven, tip the whole thing (juices and all) onto the tinfoil. Seal with tinfoil (while steaming hot) to keep the buns moist.

*The 2 Hour Bun recipe will make more dough than you will want to use just for cinnamon buns. To make just the cinnamon buns, Mom figures half the recipe should suffice.