Twenty Minute Buns

Recipe View In a large mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy and foamy, about 10 minutes.

Recipe View Add oil, 2 cups of flour, and salt; stir well to combine. Gradually add the remaining flour, about 1/2 cup at a time, stirring well after each addition until a shaggy dough forms. (Estimated time: 5 minutes)

Recipe View Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. The dough will be slightly sticky, but resist the urge to add too much flour.

Recipe View Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 40 minutes.

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

Recipe View Turn the dough out onto a lightly floured surface and divide into three equal pieces. Divide each piece into 6 smaller ones, for a total of 18 buns. Form the pieces into smooth rounds. (Estimated time: 10 minutes)

Recipe View Place the rounds in the prepared pan, leaving a little space between each. Cover the rolls with a damp cloth or plastic wrap and let rise until nearly doubled in volume, about 20 minutes.

Recipe View In a small bowl, whisk together the egg white and water to create an egg wash. Gently brush the risen rolls with the egg wash for a beautiful golden sheen. (Estimated time: 2 minutes)

Recipe View Bake at 350 degrees F (175 degrees C) for 15-20 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom. (Estimated time: 15-20 minutes)

Recipe View Let the buns cool slightly in the pan before transferring them to a wire rack to cool completely. Enjoy fresh!