Whole wheat is more the norm at our house, so these were a special treat for Sam, who routinely declares that he really does love "white" pancakes, waffles, etc.
2 TBSP dry active yeast
1 cup plus 2 TBSP warm water that is approximately 110-ish degrees (here's just one more reason that I love and adore my meat thermometer...I don't kill you by serving you salmonella, and I don't kill the yeast by burning it to death)
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 tsp. salt
3 to 3 1/2 cups all purpose flour, plus some for your work surface (here I subbed in some whole wheat flour)
In a medium sized bowl, dissolve the yeast in the warmed water. Then add the oil and sugar and let sit for five minutes. When time is up, go ahead and add your egg, salt, and flour and form a ball of dough with your hands, adding more flour as necessary.
On a floured surface, knead the dough for 3-5 minutes until smooth. Do NOT let rise, but divide into 12 pieces. Roll each of these into a ball and place about 3 inches apart on an ungreased cookie sheet.
Cover and let the rolls rest for 10 minutes. And magic happens.
Bake at 425 for 8-12 minutes until golden brown. Let cool on wire racks.
40 minutes have now passed, and you have homemade busy buns. not bad. in fact, quite excellent.
Adapted from Taste of Home
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