1 pt. milk 2/3-1 cake yeast 1/3-1/2 cup oil or melted butter

2 tablespns. to 2/3 cup of sugar 1/2-1 teaspn. salt white flour

Add sugar, oil, salt and yeast to warm milk, with flour for soft dough; knead, let rise, turn down and when half risen turn on to board without stirring, roll out and cut with biscuit cutter, place on pans with spaces between, let rise, bake. When buns are done, the tops may be wet with molasses and milk, sugar and milk, or spread with beaten white of egg, dusted with sugar and set in the oven to dry.

Nut Buns

Add 1 cup coarse chopped nuts to dough after first rising.

Currant Buns

1 cup of currants in place of nuts in above, with or without 3 or 4 teaspns. ground coriander seed or 1/2 teaspn. ground anise seed.

Raisins cut in quarters may be substituted for currants, with any desired flavor, and nuts and raisins may be used for Fruit and Nut Buns, and dried blueberries for Blueberry Buns.

Sr. Purdon's Lemon Buns

Sponge - 1 1/4 cup milk 1 cake yeast

2 1/2 tablespns. sugar 2 cups flour

When light-1/2 teaspn. salt

1/3 cup oil or butter 3 tablespns. sugar flour for soft dough

1/2 cup seeded raisins in 1/2 teaspn. lemon [quarters extract, or grated rind of lemon

Let rise, shape as desired, when light brush with milk, bake.