Vera’s Buns

11/2 tablespoons (0.6 ounce/ 16.5 grams) active dry yeast

21/2 cups (600 milliliters) water, warmed to 110°F/45°C

1/2 cup plus 1/2 teaspoon (7 ounces/102 grams) sugar

3 tablespoons (45 milliliters) vegetable oil

11/2 teaspoons (9 grams) salt

5 cups (25 ounces/710 grams) all-purpose flour, plus additional for mixing the dough

VERA: I worked at perfecting a bun recipe years ago, and now I am known for “Vera’s Buns.” I am asked to bring my buns to every event or dinner we are invited to. I have taught many bun classes to women who want to know how I make them. I share my recipe often and am asked by friends if they can come over and watch the process. The joke in our extended family gatherings is that everyone loves Vera’s Buns. I am always flattered. It never gets old.

Stir the yeast, 1/2 cup (120 milliliters) of the water, and 1/2 teaspoon of the sugar together in a small bowl and allow the mixture to stand until it foams, about 10 minutes.

Fit a stand mixer with the dough hook. In the bowl of the stand mixer, stir together the remaining 2 cups (480 milliliters) water, the remaining 1/2 cup (100 grams) sugar, the oil, and the salt until the sugar is completely dissolved. Add 2 cups (480 grams) of the flour and mix on low speed until just incorporated. Add the yeast mixture and continue mixing until combined.

Add the remaining 3 cups (426 grams) flour, 1/2 cup (71 grams) at a time, mixing to incorporate between additions. Increase the mixer speed to medium and knead for 6 to 8 minutes or until the dough is elastic and slightly sticky. The dough should pull away from the sides of the bowl; if it does not, add more flour, 2 tablespoons (18 grams) at a time.

Shape the dough into a ball, return it to the bowl, cover it with a dish towel, and allow it to rise in a warm, draft-free place for about 1 hour or until it doubles in size.

Punch down the dough and move it to a work surface. Cut the dough into 2-inch (5-centimeter) pieces and shape them between your palms to form balls. arrange them about 2 inches (5 centimeters) apart on two baking sheets, cover them with clean dish towels, and allow them to rise in a warm, draft-free place for about 1 hour or until they double in size.

Position a rack in the upper third of the oven and one in the lower third and preheat the oven to 350°F (177°C). bake the buns for about 20 minutes or until golden, rotating and alternating the sheets halfway through the baking time. Transfer the sheets to racks and cool the buns for about 10 minutes. Serve. The buns can be stored in an airtight container for 3 or 4 days or frozen for up to 1 month. reheat in a 350°F/177°C oven.

Makes 20 to 24 buns