Holiday Buns and Braided Bread

Step 1: In a small bowl dissolve 2 teaspoons of sugar in 1 cup of lukewarm water, add the yeast and let rise for 10 minutes. In large mixing bowl measure out 12 cups of flour and set aside, in a second large bowl add melted butter or margarine, sugar and milk, mix well. Add beaten eggs, salt, vinegar, the three cups of lukewarm water, the sour cream if using and stir in the yeast mixture.

Step 2: Add six cups of the flour and mix smooth, adding flour one cup at a time until no longer sticky. (flour is approximate – flour being variable it may take more or somewhat less) Add enough to make for a nice smooth dough. Knead on a floured board adding a sprinkling or so of flour if needed to make for a smooth shiny elastic dough, place in a well greased bowl turning to grease top.Cover and let rise until double in bulk (approximately an hour)

Step 3: Knead down lightly grease top and do a second rise. When second rise is doubled knead down, rest for ten minutes, shape into to buns (many old cookbooks suggest about the size of an egg) or shaped breads if desired. I often do both. Place buns in large well greased cookie sheet (I place three in a row – not touching) lightly grease tops with melted butter or margarine and cover lightly. Rise fifteen minutes, with the palm of your hand press down lightly on the top of each bun, rise until double. Bake in a preheated oven at 350 degrees for 20 to 25 minutes or until lightly browned, bush with melted butter and bake a couple of minutes more until nicely browned.

Step 4: Remove from oven again brushing lightly with melted butter, cool on rack. Note – the extra brushing makes for great looking tops. Ovens vary so go with nicely browned.