12 1/2 cups flour
1 tbsp. salt
3 tbsp. yeast
4 cups water (warm but not hot)
1 cup oil
1 cup suga
Begin by mixing together al dry ingredients except the yeast.
Mix water, oil and the egg. Add to flour mixture.
When most of the water is absorbed ty the flour, add the yeast.
Kneed dough for up to 12 minutes until smooth and elastic.
Place dough in a large greased bowl, cover and let it rise until it is about 1 1/2 times original size.
Cut dough into five loaves or as many as six dozen buns.
Let dough rise again in a warm place for two to four hours.
Bake at 375º until golden brown.
Pairs Well With
This recipe comes from a local restaurant called, "The Prospector". The owners have their own cattle farm and they specialize in beef. The food is the best in the city. Their buns are a recipe from their mother and people gorge on them.
This recipe is enough to feed a big crowd - half or quarter it for less dough.