Shamrock Buns

Ingredients:

• 4 cups whole milk
• 1 cup rapeseed oil (canola)
• 1 cup of sugar
• 9 cups premium flour
• 2 packages (2 1/4 teaspoons each) active dry yeast
• 1 teaspoon baking powder
• 1 teaspoon (incomplete) of soda
• 1 tbsp. salt
• Melted butter to grease the pan

Preparation:

1. Knead the dough:
   
   Combine the milk and canola oil in a large saucepan. Add the sugar. Heat the milk until just before boiling. Turn off the heat and let it cool until lukewarm.
2. Add 8 cups of flour and yeast to the milk mixture and knead the dough (it will be very sticky!). Cover the pan with a lid or a kitchen towel and let the dough rise for about an hour.
3. Add the remaining 1 cup flour, baking powder, baking soda, and salt. Stir gently to incorporate into the dough; this will take a while.
4. Lightly grease a 36-cup muffin tin (3 standard muffin tins) with butter. Pinch off small pieces of dough to form neat balls. Place 3 balls in each muffin tin cavity.
5. Place the molds in a warm, draft-free place, cover with a light kitchen towel and let the dough rise for 1-1.5 hours.
6. Bake some buns:
   
   Preheat oven to 200°C. Bake the buns until richly golden brown, 18-20 minutes. Serve hot.
   
   Note
   
   If you don't plan to bake a full batch of buns, the leftover dough can be refrigerated for 1-2 days.