|Yeast||1⁄2 Ounce (Two 1/4 Ounce Package, Active Dry/Compressed)|
|Warm water/Lukewarm for compressed yeast||1⁄2 Cup (8 tbs) (Lukewarm For Compressed Yeast)|
|Milk||2 Cup (32 tbs), scalded and cooled|
|Butter/Margarine||1⁄2 Pound, melted and cooled (1 Cup)|
|Sugar||1⁄4 Cup (4 tbs)|
|Eggs||4 , beaten|
|All purpose flour||9 1⁄2 Cup (152 tbs), unsifted|
|Caraway seeds/Sesame/celery/poppy seeds/dried onion flakes||10 Gram|
Dissolve yeast in the 1/2 cup warm water.
Combine milk, butter, sugar, salt, the 4 eggs, and 4 cups of the flour in a large bowl.
Beat well with an electric mixer about 2 minutes.
Beat in remaining flour by hand to make a soft dough.
Turn out on a lightly floured board and knead until smooth and elastic, about 10 minutes.
Place dough in a greased bowl, cover, and let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Then punch dough down and shape it.
Lightly grease 24 foil pans, each about 4 inches in diameter.
Form smooth-topped balls of dough about 2 inches in diameter.
Place dough in pans, pressing to flatten.
Beat the 1 egg with the 1 teaspoon water; brush buns.
Sprinkle each with 1 teaspoon seeds or onion flakes.
Set pans on baking sheets; let dough rise in warm place until almost doubled in bulk, about 30 minutes.
Bake in a 375° oven for 12 to 15 minutes, or until lightly browned.
Cool 5 minutes, then turn out on racks.