Punch Buns

Directions

1. 1
   Mix yeast,
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   water,
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   salt
4. 4
   and sugar in large bowl.
5. 5
   Add remaining ingredients
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   and
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   then
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   enough
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   flour to make a soft dough.
10. 10
    Knead
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    thoroughly;
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    leave
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    dough slightly sticky.
14. 14
    Let rise until
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    double
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    in refrigerator.
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    Punch down.
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    This can be kept in
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    refrigerator
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    4 to 5 days.
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    Punch down each day.
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    Can be used
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    the
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    same day if refrigerated at least 2 hours.
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    This can be used
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    for dinner rolls, hamburger buns, sweet rolls or bread. Shape as desired.
27. 27
    Bake at 375° for 15 to 20 minutes.