Double Buns

Use an electric to make these buttery rich yeast buns, which have a small ball of dough wrapped inside a larger ball of dough.

Ingredients:

• 1 pkg active dry yeast
• 1 tbsp sugar
• 1 tsp salt
• 3 1/2 to 4 cups unbleached flour
• 1 1/4 cups milk
• 1/4 cup water
• 1/2 cup butter

Directions:

In large mixer bowl, mix yeast, sugar, salt and 1 1/2 cups of the flour. In a saucepan, combine milk, water and butter. Heat until very warm, 105-115 degrees; butter need not completely melt. Gradually add to dry ingredients and beat at medium speed with electric mixer for 2 minutes. Add 1/2 cup more flour and beat at high speed for 2 minutes. By hand stir in enough of the remaining flour to make a moderately soft dough. Turn out onto lightly floured surface and knead about 5 minutes or until smooth and elastic. Place into oiled bowl, turning dough once to grease top. Cover loosely with plastic wrap and let stand in a warm place about 45 minutes or until doubled. Punch down and turn out onto a floured surface. Shape 2/3 of dough into 18, 2-inch balls and arrange on greased baking sheets. Shape remaining dough into 1-inch balls. Put one small ball in center of each larger ball and press down to seal. Let rise in warm place for 20-30 minutes or until light. Bake at 400 degrees for 12-15 minutes, or until browned. Remove to wire racks to cool.

Number of Servings: 18 buns

Notes from the Cook: If you wish, you can brush rolls with mixture of egg yolk and 1 tbsp water before baking.