5 3/4 to 6 3/4 c. unsifted flour
1/3 c. instant nonfat dry milk solids
1/4 c. sugar
1 tbsp. salt
2 pkg. active dry yeast
1/3 c. softened butter
2 1/2 c. very warm tap water (120 to 130 degrees) or leftover potato water

In a large bowl, thoroughly mix 2 cups flour, dry milk solids, sugar, salt and undissolved active dry yeast. Add butter. Gradually add water to dry ingredients and beat 2 minutes at a medium speed of electric mixer, scraping bowl occasionally.

Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 or 10 minutes.

Place in greased bowl, turning to grease, cover; let rise in warm place, free from draft, until doubled in bulk about 45 minutes. Punch down dough; form into small round balls. Place on greased baking sheet, 2 inches apart; press to flatten. cover, let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.

Bake at 375 degrees for 15 to 20 minutes or until done. Remove from baking sheets and cool on wire racks. Makes 20 buns.