SPONGE BUNS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads-Yeast

Amount Measure Ingredient -- Preparation Method
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1/4 c butter or margarine
4 c. all purp. flour or BREAD flour -- divided
2 Tbsp. instant yeast (2 pkg.) -- very rapid rise
3 Tbsp. sugar
1 tsp. salt
1 1/2 c. warm water
1 egg

Melt butter, set aside to cool. In a large mixer bowl, combine 1 3/4 c. flour with the other dry ingredients, stir well. Add water, with mixer on low, combine, then turn onto high and beat 3 min. Add egg and melted butter and beat for another 30 sec. Cover bowl with plastic and put aside in a vey warm area for 20 min. Beat down the "sponge" with a large spoon. Put the dough hooks on your machine, or by hand, add 2 1/4 c. flour, kneading until you have a soft smooth dough. Add more flour if needed, but a slightly sticky dough is ok. Place dough in a lightly oiled large bowl, turning dough to cover it with a light coating of oil. Cover with plastic wrap. Let rise in a warm place 40 min.** Punch down. Let rest covered 10 min. (This makes it easier to work with) Divide dough in half. To do this, roll each dough half into a thick rope and slice into 9 - 12 equal pieces. Lightly oil you hands and roll each piece in your hand to shape into buns. Cover dough that you aren't working with, so it doesn't dry out. Place buns into 2 well greased 9 x 9 pans. Cover with oiled plastic wrap. Let rise in warm area until double in size. Bake in preheated oven at 375 deg. for 20 - 25 min. Lightly brush tops with butter when removed from oven. These freeze well. Thaw, then reheat to serve, if desired.
** If you are really short on time, you could omitt this rising, but it may affect the texture.
These are great.

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NOTES : These dinner buns are perfect - fine textured and soft!