Tuck Shop Cinnamon Buns

Courtesy of Peggy Anderson

Soften: 2 packages yeast OR 1 oz. Fleischmann's fresh yeast (not both) in 1/2 cup warm water and 2 Tbsp sugar

Let it sit for approximately 10 minutes (or until the yeast is dissolved)

In a large bowl put 2 cups boiling water
Add 3 Tbsp melted butter or margarine
2 tsp. Salt
Add 3 Tbsp. Sugar and 2 cups flour

Beat this mixture until very smooth and creamy (about 5 minutes – use the paddle attachment of a mixer such as a KitchenAid) then add the yeast mixture AND

3 eggs
3 1/4 cups more flour.

Continue beating (change to the dough hook) until the dough is very smooth. Cover and let stand in a warm place until it is doubled in bulk (takes 45-60 minutes).

While the dough is rising:
Melt 1/3 cup butter

Mix 1 cup white sugar with 1 1/2 tsp. Cinnamon

Turn the raised dough onto a lightly floured work surface. Let the dough set 5-10 minutes to “firm up”. Cut the dough into pieces about the size of an orange. Dip each piece of dough first into the melted butter, then coat it well in the cinnamon-sugar mixture. Stretch it until it is 4 or 5 inches long then tie it in a knot and place it in a 9" x 12" x 2" pan (Be sure the pan is 2" deep and allow a 3" square for each bun).

Let rise for 45 minutes. Bake at 375F for 30 minutes. Makes about 18 buns.

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