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Ingredients
- 1/4 cup warm water
- 1 tsp granulated sugar
- 1/4 oz. envelope of active dry yeast (or 2-1/2 tsp, bulk)
- 1 cup very warm (not hot) milk
- 2 tbsp cooking oil
- 2 tbsp granulated sugar
- 1 large egg, fork-beaten
- 3-1/2 cups all purpose flour
- 1 tsp hard margarine (or butter) softened
Details
Servings 12
Preparation
Step 1
Stir water and first amount of sugar in small bowl until sugar is dissolved. Sprinkle yeast over top. Let stand for 10 minutes. Stir to dissolve yeast.
Combine next 5 ingredients in large bowl. Add yeast mixture. Beat until smooth.
Add flour, in 3 or 4 additions, mixing well after each addition. Turn out onto lightly floured surface. Knead until smooth. Place in greased bowl, turning once to grease top. Cover with tea towel. Let stand in oven with light on and door closed for about 1 hour until doubled in bulk. Punch dough down. Form into 12 buns. Place in greased muffin cups. Cover with tea towel. Let stand in oven with light on and door closed for about 35 minutes until doubled in size. Bake on bottom rack in 400 oven for about 15 minutes. Turn out onto wire rack to cool.
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