Sure, Helen; understand that you'll lose that buttery flavor, and the fat content of the bread will be higher due to vegetable oil being 100% fat, while butter isn't. Also, since oil is liquid, your dough will probably be stickier to knead. I'd suggest you cut back the oil by about 20% compared to butter, to counter both of these. So if the recipe calls for, say, 5 tablespoons butter, use 1/4 cup (4 tablespoons) vegetable oil. Good luck - PJH

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