This is the best recipe out of all the ones I have tried.

SPONGE BUNS

4 cups all purpose flour or bread flour, divided use
2 Tbsp. rapid rise instant yeast (2 pkg.)
3 Tbsp. sugar
1 tsp. salt
1 1/2 cups warm water
1 egg
1/4 cup butter or margarine, melted and cooled
Additional melted utter (for brushing tops)

In a large mixer bowl, combine 1 3/4 cups flour with yeast, sugar and salt; stir well.

Add 1 1/2 cups warm water, with mixer on low, combine, then turn onto high and beat 3 minutes.

Add egg and melted butter and beat for another 30 seconds. Cover bowl with plastic and put aside in a vey warm area for 20 minutes.

Beat down the "sponge" with a large spoon. Put the dough hooks on your machine, or by hand, add 2 1/4 cups 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 minutes.**

Punch down. Let rest covered 10 minutes. (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 9x9-inch pans. Cover with oiled plastic wrap. Let rise in warm area until double in size.

Bake in preheated oven at 375 degrees F for 20-25 minutes. 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 omit this rising, but it may affect the texture.

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

Makes 9-12 rolls