Renata’s Cinnamon bun recipe

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I got this recipe from a friend about 20 years ago.  Renata played the flute and we met when we attended Brandon University.  I enjoyed her many pithy comments and relaxed view of life.  I lost track of her years ago but the cinnamon bun recipe still rocks.

• 1 cup oil
• 1 cup sugar
• 2 cups regular milk scalded
• 3 cups water
• 2 eggs beaten
• 2 packages of yeast (1 pkg is 2 1/4 teaspoons) dissolve for 10 minutes in 1 cup warm water
• 1 teaspoon salt
• 11 cups of flour

Method:  beat oil and sugar, add milk, water, eggs, and dissolved yeast mixture.  Mix very well with mix master.  put flour and salt in large bowl and make a well, pour in liquid and stir very well.  knead dough in bowl until it is stuck together well.  (you may find that you need to add 3 or 4 more cups of flour)  Knead for 8 minutes on floured counter, when elastic you’ll know it’s done.  Let dough rise for 2 hours. punch down. 

Ordinary buns:  get several cookie sheets, form buns from dough in desired size (make allowance for expansion), place on greased cookie sheet.  let rise for 1 1/2 hours. bake at 375 degrees for 15 to 20 minutes.

Cinnamon buns:  melt butter to cover the bottom of the pans you will use, sprinkle with brown sugar to cover butter.  Roll out dough on table or counter (you will need a fair amount of room), spread with butter like you are buttering bread, sprinkle with brown sugar and cinnamon.  Roll dough up like jelly roll, use dental floss to cut dough in desired thickness.  Bake at 375 degrees for 20 minutes.