Can't say enough good about these buns and the great multi-purpose dough from which they are made. This is exactly the same recipe my grandmother and our entire family has made for at least 60 years as "Ice Box Rolls." We have enjoyed this dough, usually made in muffin pans as three-part cloverleaves for as long as anyone can remember. The dough keeps well in the refrigerator for 2-3 days in a greased, covered bowl if you want fresh, hot rolls or buns a couple of nights in a row. Grandma's recipe called for double this amount, but I'd cut it down to this size years ago so that it would stir up in the bread machine. I've also subbed a wide variety of flours and whole grains for part of the flour with fine results.

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