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4 1/2 cups flour
2 packages active dry yeast
3/4 cup water (105 to 155 degrees)
2 teaspoons baking powder
1 1/4 teaspoons salt
1/4 cup sugar
1/2 cup margarine or butter
1 1/4 cups buttermilk

Heat oven to 350 degrees. Turn off and let cool for 10 minutes. Place flour in warm oven for 15 minutes. Dissolve yeast in warm water, set aside.

Place heated flour, baking powder, salt and sugar in large bowl. Cut in butter until mixture looks like cornmeal. Make a "well" in center and pour in buttermilk and dissolved yeast. Stir, then knead to blend well. Add more flour if necessary until dough does not adhere to side of bowl. (Dough should be soft and slightly sticky.) Knead gently in bowl for about 2 minutes; cover. Let rise in warm place until double, about 1 hour. (Dough is ready if impression remains when touched with finger.)

Punch down dough. Divide into 24 equal pieces. Shape each piece into a smooth ball. Place about 3 inches apart on lightly greased baking sheet; cover. Let rise until double, about 45 minutes.

Heat oven to 375 degrees. Bake until light brown, 15 to 20 minutes.

Tip: To freeze and reheat buns, cool, then wrap in aluminum foil. Heat wrapped buns in 350-degree oven until warm, about 20 minutes.

Sunday, November 11, 2001