Never Fail Buns

I have been making making these buns for many years and they have never failed. Very easy recipe with outstanding results. The recipe is from "Ladies Auxiliary to the Royal Canadian Legion Cook Book".* This book is a collection of wonderful recipes from across Canada.

Prep Time30

Cook Time30

Rising Time2

Course: Breads and Quick Breads

Cuisine: Canadian

Servings:

Equipment

2 Large bowls
2 Half sheet baking pans (13 X 18 inches)

Ingredients

3 cups lukewarm water
½ cup granulated sugar
2 tablespoons active dry yeast (traditional)
2 teaspoons salt
4 eggs lightly beaten
½ cup canola oil plus a little bit to grease the bowl
10-11 cups unbleached all purpose flour* spooned and levelled

Instructions

Grease a large bowl with canola oil and set aside.
In another large bowl, combine warm water and sugar. Stir to dissolve sugar. Stir in active dry yeast. Let proof for 5 to 10 minutes.
Once yeast is proofed, add slightly beaten eggs, salt, ½ cup canola oil and 2 cups of flour. Whisk together.
Whisk in 2 more cups of flour, one at a time.
Switch to wooden spoon and stir in another 4 cups of flour, one at a time.
Turn dough onto countertop and kneed in 2 to 3 cups of flour. You want to make a soft smooth dough.
Place dough into prepared greased bowl. Turn dough over to grease top.
Cover with tea towel and let rise for about 1 hour or until doubled in size.
While dough is rising, grease or line the two baking pans with parchment.
When has doubled, punch down to deflate and turn onto lightly floured countertop.
Divide the dough into 48 pieces (I like to use a scale to make them all the same size). Shape into balls and place 24 dough balls on each baking sheet.
Cover buns with tea towel and let rise for 1 hour or until doubled in size.
Preheat oven to 350℉ while buns are rising.
Once buns have doubled, bake in preheated oven for 25 to 30 minutes.
Transfer baked buns to baking rack to cool. If using parchment paper, remove immediately or buns will sweat. Brush tops with melted butter.