This sweet bun recipes is very versatile. I use it to make regular dinner buns that go well with soup or any other dinner menu.
It also makes great dough for cinnamon buns and can also be used to make perishky (meat buns).
If you manage to keep your family from devouring them all when they are warm and fresh, they also freeze well in ziploc bags.
2 c. warm water
1/4 c.. margarine, softened
1/3 c. white sugar
1 tsp. salt
5-6 c. white flour
2 1/2 tsp. instant yeast
In a bread machine, mix in order given using the dough setting.
When dough cycle is ready, remove from bread machine pan and place on greased surface..
Cut the dough into 24-30 small pieces and shape into buns (rolls).
Place seam-side down onto greased baking sheets lined with parchment paper.
With the palm of your hand, flatten the buns a bit to make them wider. This makes it easier to use for sandwiches. If you prefer, just leave them rounder and closer together on the baking sheet to create pan buns. I prefer to spread the buns apart 1/2 inch to keep them from touching each other.
Spray tops with vegetable spray and let rise uncovered in a warm oven with light on for about 25 minutes.
Remove from oven when double in size.
Preheat oven to 350'F (Convection Bake).
When oven is hot, place both pans in oven on different racks and bake for 10-12 minutes, or until golden brown.
Cool on wire rack. When cooled, remove buns from the pan.