2 TBSP yeast (I use quick rise instant yeast)
2 tsp sugar
1/2 cup lukewarm water
1 cup coild milk
1 cup boiling water
1/2 cup oil
1/3 cup sugar
2 tsp salt
1 egg, beaten
6-7 cups flour (works best with white flour but whole wheat flour can substitute at least 3 cups of the white flour.)
Dissolve sugar in lukewarm water and stir in yeast. Let stand for 10 minutes.
Stir together milk, water, oil, sugar, salt and egg. Add yeast mixture; stir.
Add 3 cups flour and beat until smooth. Add 3-4 more cups flour and knead for 8 minutes. (Dough should be smooth when formed into a ball and no longer sticky. If you poke the dough it should spring back a little.)
To prepare the perfect rising environment, turn on your oven to lowest temperature for 30 seconds. Turn oven OFF. Turn on the oven light. Now you're ready for rising the dough!
Place dough in large greased bowl. Cover with tea towel. Place in oven. Rise for 45 minutes. Punch down. Let rise 30 minutes. Punch down.
Shape into buns. (I usually grease my hands and squeeze golf ball size balls of dough out between my thumb and index finger.) Place on greased baking sheet. (One other thing I usually do to ensure the buns have nice smooth tops, is once all the buns are formed on the baking sheet, I go back and pull and tuck the dough under so the top of each bun is nice an smooth and taut.) Now cover the buns with tea towel. Rise for 20 minutes.
Bake at 350 degrees for 15 minutes or until lightly browned.
Makes approx. 2-3 dozen buns.