2 c. warm water (110 to 115 degrees)
1 pkg. yeast
4 1/2 c. flour
1 tsp. salt

Dissolve yeast in water, add salt, then flour. Make a fairly stiff dough, then, cover, and let rise until double 1 to 1 1/2 hours. Turn out onto floured board and divide into 12 to 15 portions. Let rise for 30 minutes.

Gently transfer to greased cookie sheet. With floured fingers, push the edges of each bun down all the way around. Bake at 375 degrees for 20 minutes or until lightly browned.

These are great warm with butter and honey or molasses. Also good for sandwiches. They do not keep well because they have no added fat.

For increased nutritional value, add 1/4 cup or so of oat bran and/or replace part of the flour with whole wheat flour.