3 cups of warm water
½ cup sugar
1/3 cup vegetable oil
1 tbsp salt
2 tbsp dry yeast
2 beaten eggs
7 – 9 cups of flour
1 cup of cinnamon powder
1 cup of white sugar
150 g of butter
In a large bowl, combine water, sugar, vegetable oil salt and dry yeast. Mix then add the eggs.Once combined, start sifting the flour over the mixture 1 cup at a time and mix after each addition of flour. Add enough flour until a soft dough forms. Knead the dough until it is smooth.
Shape the dough into a ball and set into the large bowl. Pat the dough with some vegetable oil. Cover the dough with a dry dish towel and let sit for 15 minutes.
After 15 minutes, knead the dough in the bowl gently to push out the air. Repeat this procedure 3 times.
To make the buns, divide the mixture into thirds and roll out each third into a rectangle about 1/2 inch thick. The dough should spread to be about the size of a cookie sheet. Sprinkle the dough with cinnamon and sugar. Sprinkle enough to cover the surface of the dough with cinnamon and sugar.
Starting from the length-wise edge of the dough, roll the dough to form a roulade. Cut the rolled dough into 1 inch sections.
Spread butter into a rectangular cake tin (22cm x 33cm) and sprinkle generously with cinnamon and sugar. Arrange the dough roulades into the cake tin. Each cake tin can hold approximately 12-16 buns. Cover the buns with a tea towel and set aside for 1 hour for the buns to rise.
Repeat this process with the remaining dough. You can also use a pie dish or any size/shape pan you wish to change the display of the finished product. (A pie dish was used for the buns in the photo.)
Bake each pan of buns for 15 – 20 minutes at 350C or until the buns are golden. Remove from oven and set aside to cool for 15 minutes. Once cool enough to handle, invert the tin of buns onto a cookie sheet to cool completely.