Moms Paska Bun Food

MOM'S BUNS

Steps:

• In a very large mixing bowl, add the sugar, oil and salt into the boiling water. let cool to lukewarm, then stir in eggs. If you think the water may to too hot for the eggs, temper them by putting the them into a small dish and very slowing pour about 1/4 c of the water on to them stirring with a fork the whole time. When mixed, pour them into the sugar/water mixture.
• In a separate bowl, stir the flour and yeast together, them add to the water mixture about 2 cups at a time. Exact measurements will vary, but the dough should be soft, not sticky.
• Dump the dough onto a lightly oiled cookie sheet and knead the dough. Clean and oil the large bowl it was in, put the dough in and brush with oil. Let is rise in a warm place (the oven - shut off, but with light on is a good spot) until doubled.
• Punch down, let rise until double again.
• Shape into buns and place into well oiled pans.
• Let rise, bake @ 350 for 20-25 min's until brown.
• Brush with butter when baked.
• This is a very large batch and can be halved. It is also a great dough for cinnamon buns and pizzas if you have some left over.

MOM'S PERISHKY (MEAT BUNS)

Steps:

• Dissolve yeast in warm water and then mix into remaining ingredients to make dough. It will be sticky, so refrigerate overnight.
• Mix filling ingredients.
• Working with small portions of the dough at a time, roll out and cut dough with circular cookie cutter. (A margarine container or soup can work well, too -- just depends how big you want the meat buns).
• Place meat filling in center of circle and fold dough to form pocket and seal. (perishky or perogie-makers work well for this, too).
• Bake at 350F for 20 minutes.