2 pkg. active dry yeast
1/4 c. sugar
1/2 c. warm (not hot) water
about 6 c. sifted flour
1/2 c. nonfat dry milk (not reconstituted)
Sesame or poppy seeds
1 tbsp. salt
2 c. water
2 eggs, beaten
1/2 c. melted shortening or vegetable oil

Dissolve yeast in 1/2 cup 110°F-115°F warm water with 1 teaspoon sugar. Stir until yeast is completely dissolved. Let mixture stand until yeast begins to foam vigorously (5 -10 minutes).

Sift together flour, dry milk and salt into a large bowl. Make a well in the center of dry ingredients.

Pour in yeast mixture, eggs and oil. Mix well.

Cover, let rise in warm place one hour. Turn dough onto a well-floured work surface. Turn dough over several times in flour to coat well with flour and help prevent dough from sticking. (It helps to coat your hands with oil to prevent the dough from sticking). Dough will be somewhat sticky. Add just enough flour so that you can handle the dough, but adding too much flour will make the final result heavy and dense, so add as little as possible.

Pinch off pieces about the size of an egg. Place smooth side upon a greased baking sheet 3 inches apart. Brush with mixture of beaten eggs and milk. Then sprinkle with seeds.

Let rise 20 minutes or slightly longer if needed, but over-rising may cause buns to deflate.

Bake in a preheated 425°F oven for 8 to 12 minutes or until golden brown.

Makes about 30 buns.