Prep 0 mins
Cook 3 hrs
A little bit more work with the extra risings, but well worth it!
- 3 cups hot tap water
- 2 1⁄2 cups flour
- 3 eggs, well beaten
- 1⁄2 cup oil
- 3⁄4 cup sugar
- 1 teaspoon salt
- 2 tablespoons yeast
- 5 -6 cups flour
- Mix first two ingredients into a smooth batter .
- Add 3 beaten eggs and beat well.
- Sprinkle 2 tablespoons yeast over the batter & mix well.
- Add 2 ½ Cups flour. Let proof for about 10 minutes. (It will bubble to show yeast is working.)
- Beat remaining flour in gradually to make a smooth dough. (Don’t make it too stiff. ) Put into lightly oiled bowl and cover.
- Let rise 15 minute, Punch down every 15 min for 1 hour.
- On 4th rising, punch down and divide the dough into three parts.
- Roll out one part into circle about 1/2 inch thick. Cut dough into circles with a 2” diameter glass forming buns.
- Place on lightly oiled baking sheet.
- Cover with damp towel and let rise until double.
- Pre-heat oven to 350 degrees.
- Bake 12 – 15 minutes or until golden brown.
- For cinnamon rolls, roll one part of dough into 12 x 14” rectangle.
- Cover dough with 2 tbsp melted butter.
- Top with l Cup brown sugar and 2 teaspoons cinnamon.
- Roll into a tight roll.
- Cut into 12 equal parts and place on lightly oiled baking sheet.
- Let rise until double in size.
- Bake at 350 degrees until golden brown.
- Glaze with l Cup powdered sugar, 1 tbsp butter and 2 tbsp milk.
- To glaze immediately when buns come out of oven, pre- heat the glaze.
- It will then set up and not run off the rolls.
- Use third part for whichever you would like more of; or wrap well and freeze until needed.