I have an easy recipe for Batter Buns. Okay, so they're yeast rolls whipped together, not kneaded.

Lazy as I am, I'm always looking for the quick and easy way out. Here it is. They have a good flavor and don't harden down overnight. That is, if you keep them in a gallon plastic freezer bag.

Yes, I know, a well-kneaded roll has a texture and flavor that can't be beat. These are the next best things. Give them a try.

Have I told you lately how and where I proof my yeast goodies? In the oven, of course. Just place the pan in a cold oven, heat at 250 F. or until barely warm. Turn off the heat and allow them to smooze in the warmed oven until doubled. Of course, this is assuming the oven is not in use.

BATTER BUNS
3 cups plain flour
2 tablespoons sugar
One 1/4 ounce pkg active dry yeast
1 teaspoon salt
1 cup water
2 tablespoons butter (use the real thing, not margarine)
1 large egg
Melted butter

In large mixer bowl, combine 2 cups of the flour, sugar, salt and dry yeast. Set aside. In a saucepan, heat water and 2 tablespoons butter to lukewarm stage. Add to dry ingredients in bowl. Beat on low speed until blended. Add egg and beat on low speed for 30 seconds until well blended. Turn mixer to high speed and beat for 3 minutes. By hand, stir in remaining flour to make a stiff batter. Don't knead.

Cover bowl and let rise for about 30 minutes or until doubled. Stir down the dough. Fill 12 well-greased muffin cups half full. Cover again and let rise until doubled, about 15 minutes this time. Bake at 350 F. until golden brown, 15 to 20 minutes. Cool for 1 minute in tin before removing rolls. Brush tops with melted butter. By allowing the rolls to remain in the tins that short period of time, they will de-pan easily. Males 12 rolls, enough for supper.