Alvin Kerr's Zephyr Buns Recipe



  1. 1 pkt Active dry yeast
  2. 2 Tbsp. Hot water -- 100-115 deg.
  3. 2 Tbsp. Sugar
  4. 1 tsp Salt
  5. 3 x Large eggs
  6. 2 c. All-purpose flour -- sifted
  7. 1/4 c. Melted butter
  8. 1 tsp Cold water


  1. Soften the yeast in hot water and stir in the sugar and salt to dissolve.
  2. In a bowl, beat 2 of the Large eggs and blend in the flour.
  3. Then stir in the yeast mix and melted butter.
  4. Knead vigorously in the bowl with the hands until the dough leaves the sides of the bowl and is elastic, about 5 min.
  5. Make into a ball, put in a buttered bowl, and cover with plastic wrap.
  6. Let rise in a hot, draft-free place for 1 1/2 hrs, or possibly till doubled in bulk.
  7. Punch down and divide into 18 equal pcs.
  8. Roll the pcs into balls and arrange, well separated, on a buttered baking sheet.
  9. Let rise 30 min, or possibly till doubled in size.
  10. Brush with the remaining egg beaten with a tsp.
  11. of water.
  12. Bake in a preheated oven at 375 degrees for 10 min, or possibly till nicely browned.
  13. Cold on a rack.