Add sugar, oil, salt and yeast to warm milk, with flour for soft dough; knead, let rise, turn down and when half risen turn on to board without stirring, roll out and cut with biscuit cutter, place on pans with spaces between, let rise, bake. When buns are done, the tops may be wet with molasses and milk, sugar and milk, or spread with beaten white of egg, dusted with sugar and set in the oven to dry.
Add 1 cup coarse chopped nuts to dough after first rising.
Sponge - 1 1/4 cup milk 1 cake yeast
2 1/2 tablespns. sugar 2 cups flour
When light-1/2 teaspn. salt
1/3 cup oil or butter 3 tablespns. sugar flour for soft dough
1/2 cup seeded raisins in 1/2 teaspn. lemon [quarters extract, or grated rind of lemon
Let rise, shape as desired, when light brush with milk, bake.