Instructions: TO MAKE DOUGH: Dissolve 1/2 yeast cake with sugar in warm water.

Immediately add baking powder and then the flour. The dough will be fairly firm and a bit on the dry side. Knead on board for 20 minutes (you should not need to flour the board) until dough becomes elastic and smooth. Place it in a big mixing bowl, cover with a damp cloth and leave in a dry, warm place (away from drafts) until dough doubles in bulk. (Every kitchen is different. Authors dough usually takes about 2 1/2 to 3 hours to double in her electric oven, which she slightly preheats to a warm setting for 2-3 minutes then turn off.) Now punch down dough and knead again for 5 more minutes. It is now ready to be s tuffed with fillings.

COMMENTS: This is just a basic yeast dough with perhaps a bit more sugar added. For those of you who do not care to make this from scratch, you may use frozen bread dough as a substitute.

Yield: 2 doz. buns.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.