Holiday Buns

2 (8 g) packages traditional yeast
1 cup lukewarm water
2 teaspoons sugar
12 cups flour (approximately)
1 cup luke warm milk
3/4 cup melted margarine
1/2 cup sugar
2 eggs, beaten
2 tablespoons vinegar
2 tablespoons salt
3 cups luke warm water
3 tablespoons sour cream (optional)

In bowl: dissolve sugar in lukewarm water, add yeast and let stand for 10 minutes.
In Large Bowl: measure out 12 cups flour and set aside.
In Large Bowl: add milk, melted margarine and sugar, mix to dissolve.
Add beaten eggs,vinegar, salt, lukewarm water, the sour cream(optional) and stir in the yeast mixture.
Add 6 cups of flour and mix smooth, then add flour 1 cup at a time, until no longer sticky.
Knead on floured board until dough is smooth and elastic, place in well greased bowl turning to grease top.
Cover and let rise until double in bulk (about 1 hour) then knead down grease top lightly with margarine and again rise until double in bulk.
Knead down, let dough rest ten minutes and shape into buns (many old recipes suggest the size of a large egg).
Place buns on a well greased large cookie sheet (I put 3 in a row and not touching) lightly grease tops with margarine, cover.
After rising 15 minutes press down lightly on top of each bun with the palm of the hand. Rise until double. Bake in a preheated 350 degree oven for 20 - 25 minutes until lightly browned -- brush with melted butter and bake a couple minutes more until nicely browned. Brush with melted butter when baked and cool on rack. The extra brushing with butter makes for a very nice top. Baking time depends on the oven and yield on the size of the buns.