I am not positive why these are called quick buns. That is just what the cookbook I originally found the recipe in called it. I believe it has to do with the incredible amount of yeast in the recipe though. (It seems like a lot of yeast to me!) They do raise pretty fast. When I was cutting them out it actually proved a tad troublesome! I pressed the dough down to the proper height for cutting out buns, but by the time I worked from one side of the dough to the other the second half would be raised higher than the desired height already. Maybe they are quick buns because you, as the baker, have to be quick in cutting them!
Add yeast and stir.
Add salt and flour.
Cut dough using a glass or jar (or a round cookie cutter if you have one. I don't.)
Bake for 20 minutes at 375 degrees F.