I think every family has a designated person that makes the buns come Christmas, Thanksgiving or whatever the occasion might be. In our family that honor goes to Nanny and she makes the best sweet buns ever. Nanny got her recipe for her buns from her sister Bet, so it's only fair that I call these what they are "Bets Sweet Buns"  When I made my chicken dinner last Sunday I made home made buns to go with it, they were pretty successful, fell a little flat. When Nanny taught me how to make these she said that weather can drastically change how bread rises, and it was pouring rain, so maybe they were flat because of all the moisture in the air but who knows! All that mattered is that they tasted good, but honestly I'm looking forward to nanny coming home from Palm Springs in a few weeks to take over making the buns!

Ingredients

8C flour (warm)

2 tbsp sugar + 2 tbsp yeast + 1 C warm water

2 C scalded milk

1/2 C Sugar 

1/2 C Canola Oil

2 eggs, beaten

4 tsp salt

Directions: 

1. Make yeast mixture and set aside for approx. 15 minutes until foams on top. 
2. Once yeast is ready, scald the milk.
3. In separate bowl add remaining sugar, salt and oil to beaten eggs, and add in scalded milk. 
4. Once mixed, add in yeast mixture. 
5. Work flour in, until a dough forms. Once dough has formed, rub top with oil, cover with tea towel and rest 1 hour in warm dry place. 
6. Once rises, kneed and form into balls, place on baking sheet. Cover with tea towel and leave to rise for one more hour. 
7. Set over to 375 Degrees F. and bake 20 minutes or until just browned on the top.
8. Remove from baking sheet and using melted butter rub over the top to put a nice glaze on the buns. 

Note: to warm flour place in oven at 170 Degrees F. Nanny says all of your ingredients, when working with yeast, should be warmed a bit so that your yeast is going into a warm environment and doesn't disturb the yeast. I keep my oven on keep warm to assist in the warming process also when you turn it off it make a nice cozy place for the dough to rise. 

Diabetic Note: I always use Splenda not sugar to make it so the momma can eat them, and it\s an even swap!