Buns

Summary

Yield
24 Buns
SourcePeg Craighead (1973)
Prep time
15 minutes
Cooking time
Total time
15 minutes

Ingredients

8 c
flour, plain (2 lbs.)
1⁄3 c
sugar (3 oz.)
  pn
salt
3⁄4 c
fat or margarine (6 oz.)
2
eggs
2 oz
yeast (3 cakes)
1 pt
water, room temperature (up to 1 1/4 pint)

Instructions

For basic bun dough, sift the flour with sugar and salt into a bowl. Add the fat into this and then add the eggs. Meanwhile, dissolve the yeast in the water at room temperature and add this to the other ingredients, working in the water to obtain a fairly soft dough.  

Notes

This is a basic bun dough and is the base for doughnuts, cream and currant buns, hot cross buns and all similar foods.