A Quick Bun Science Project

It was a quick bun science project.  I wanted to see if I could make the Mennonite wheat rolls (which were actually Mennonite Quick Buns, but hand formed, not cut as directed), but using only water instead of milk.  I apparently wasn't really paying attention because I also left the butter out.  I also decided to try 100% white flour.  I think in scientific study you are supposed to only change one variable at a time in order to see its effects on the rest of the process.  Yeah, well, I certainly didn't do that.  I changed just about everything.  Oh well, the end result remains the same.  It was yummy, light, tender bread.

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!

Modified Mennonite "Quick Buns"

1 t sugar

4 1/2 t yeast

1 1/3 C water

1/2 t salt

3-4 C flour

Dissolve sugar in warm water in a large bowl.
Add yeast and stir.
Add salt and flour. 
Mix.

Turn out the dough onto a floured surface and knead for about 10 minutes.

Cover with a towel and let rise for about 30 minutes.

Turn out on a floured surface and press dough down until it is all about 3/4 inch thick.
Cut dough using a glass or jar (or a round cookie cutter if you have one.  I don't.)

Place each bun on a baking stone or lightly greased baking sheet.

Let rise again for about 45 minutes or until doubled in size.
Bake for 20 minutes at 375 degrees F.