This recipe is easy and foolproof. It makes a soft and tasty bun with a slightly flaky crust. This is a combination of several recipes I've tried, but I've changed it to suit our tastes.
06When Dough has doubled in size, uncover and bake@ 350 degrees for 15 to 17 minutes or until golden brown.
07Cool on cooling rack for 20 minutes, and once cooled it can be stored in plastic bag.
08for up to 1 week.
09********IF USING A KITCHEN AID STAND MIXER USE THE FOLLOWING STEPS:.
10Dissolve 1 tblsp. sugar and the yeast in 1/4 cup warm water.
11Scald 1 cup milk.
12In large mixing bowl combine sugar, oil, salt and milk. Cool to luke warm.
13Stir in eggs and yeast.
14Gradually add enough flour to form a semi-stiff dough, beating well after each addition.
15Once dough comes together in ball, take out dough and knead on a flat surface for about 5 to 10 minutes. The dough is ready when it feels soft like your earlobe.
16Let rest for 5 minutes, and cover and let rise in a covered bowl (saran wrap) for 1 hours or until doubled in size.
17After first rise, punch down dough and knead for an additional 2-5 minutes.
18Form into desired shape and let rise again for 45 minutes to 1 hours.
19When Dough has doubled in size, uncover and bake@ 350 degrees for 15 to 17 minutes or until golden brown.