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Recipe Name: Alvin Kerr's Zephyr Buns Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 18

1 Active dry yeast
2 Tablespoon(s) Warm water, 100-115 deg.
2 Tablespoon(s) Sugar
1 Teaspoon(s) Salt
3 Eggs
2 Cup(s) All-purpose flour, sifted
1/4 Cup(s) Melted butter
1 Teaspoon(s) Cool water
Soften the yeast in warm water and stir in the sugar and salt to
dissolve. In a bowl, beat 2 of the eggs and blend in the flour. Then
stir in the yeast mixture and melted butter. Knead vigorously in the
bowl with the hands till the dough leaves the sides of the bowl and is
elastic, about 5 minutes. Make into a ball, put in a buttered bowl,
and cover with plastic wrap. Let rise in a warm, draft-free place for
1 1/2 hours, or until doubled in bulk. Punch down and divide into 18
equal pieces. Roll the pieces into balls and arrange, well separated,
on a buttered baking sheet. Let rise 30 minutes, or until doubled in
size. Brush with the remaining egg beaten with a teaspoon of water.
Bake in a preheated oven at 375 degrees for 10 minutes, or until
nicely browned. Cool on a rack. From Beard on Bread by James Beard.
Recipe By : From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 90
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 37.8mg
Sodium: 141.7mg
Potassium: 27.2mg
Carbohydrates: 12.1g
Fiber: <1g
Sugar: 1.5g
Protein: 2.5g

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