4 c. water
1 1/2 c. sugar
1 T. salt
1 c. vegetable oil
4 eggs, beaten (can use 3)
1 pkg. (2 1/2 t.) active dry yeast with 1 t. sugar
1/4 c. warm water (110 to 115°)
12 to 13 c. high gluten, double sifted flour (flour milled from wheat)
Boil water with sugar for 5 minutes. While it cools, mix the salt, vegetable oil and eggs in a large bowl. Dissolve yeast in the ¼ cup of warm water with the teaspoon of sugar in a small glass cup. Set aside to rise.
When sugar mixture has cooled to about 130 degrees, add to the ingredients in large bowl. When temperature is around 110-115 °, add risen yeast. Add 4 cups of flour, mix with a large spoon and continue adding flour gradually. Knead to remove all lumps, until dough is smooth and well combined. Add a little oil and also grease bowl; cover to rise and place in a lighted oven or other warm place.
Let dough rise 1 hour, gently push dough down and let dough rise another hour. Gently push dough down again. Let dough rise about 2-3 hours. Do not work dough at all. Just use a knife to cut small pieces off dough and form each piece into a ball about the size of a walnut. Put onto greased pans about 2 inches apart. Do not cover. Let rise at room temperature for about 4 hours (or overnight ).
Bake for 15 to 20 minutes until golden brown at 325°. Makes about 65 buns.
This dough can be used to make loaf bread too. Fill loaf pan halfway. Dough will rise double in about 1 ½ hours after the second rising. Bake at 325° for ½ hour in a glass pan. Cool, removed from pan, on a wire rack.
Whole batter is 9100 calories. Bread freezes well up to 3 months in Tupperware. (It dries out and flakes in freezer bags.) Never thaw buns in a container that's frosty. They'll go soggy. Put in a dry container that's room temperature to thaw out. Buns are best when microwaved directly from the freezer as needed at 20 seconds a bun.
Not a NESTLÉ®-tested recipe.