Buke

1 c milk

1 stick butter

1 c cold water

1/3 cup sugar

1 pkg yeast

1 tsp salt

3 eggs

5 1/2 to 6 cups of flour

(1 c sugar and cinnamon to taste - at least a tablespoon - to add later if making cinnamon rolls)

• Simmer milk and butter until butter melts (on low and watch so that it doesn't boil over)

• Put in large bowl with 1 cup cold water and cool to lukewarm

• Mix in 2 cups of flour and the yeast and 1/3 cup sugar, let sit for three minutes

• Add 2 cups of flour, eggs and salt and mix well

• Add 1 and 1/2 to up to two cups of flour and mix well DO NOT knead, dough will be floppy, this is the key to soft fluffy buke

• Let raise for 1 hour covered in a draft free place

• On a floured surface, flatten half of dough into large circle with floured hands, add 1/2 of cinnamon and sugar mixture and roll, cut into twelve pieces and put in greased pan (I use square glass pan)

• Do the same with the other half of dough (OR) roll without cinnamon for plain rolls

• Let raise for 1 hour covered

• Bake at 350 degrees for 20 to 30 minutes depending on the oven. Rolls should be light brown and have a hollow sound when tapped with finger

KEY to the recipe... do not overwork dough and your hands will get messy as dough will be soft to work with... should be floppy but not sticky