°3 cups all-purpose flour, divided (I used unbleached gold)
°1 (1/4 oz) packet of Rapid-Rise Yeast (2 1/4 tsp)
°3 tablespoons of sugar
°1 c lukewarm water (105-110° F.)
°1 1/4 teaspoons salt
°3 tablespoons vegetable or olive oil (I used Crisco vegetable oil)
°3 mini disposable aluminum loaf pans


In a gallon-sized plastic zip-top bag, add 1 cup flour, baking powder, and sugar; then add lukewarm water. Squeeze the air out of the bag then close the zipper.
Using your hands, squeeze the bag until the ingredients are well combined. Letting stand 10-15 min at room temperature. The batter will form bubbles.
Meanwhile, prepare a floured work surface and lightly grease 3 mini disposable cake tins.
Open the plastic bag and add another cup of flour, salt and oil. Seal the bag tightly and continue crushing the bag until the mixture is well blended.
Open the bag and add the last cup of flour and continue to mash the bag until the ingredients are well combined.
Open the bag and pour the dough onto a floured work surface and knead for 5-8 minutes, or until smooth and elastic.
Divide the dough into 3 equal portions (I used a pizza cutter); spoon 1 portion into each of the greased loaf pans. Cover with a towel and let rise in a slightly warm, draft-free place for about 45 minutes, about double in size. (I put mine on a baking sheet in a slightly warm oven for it to rise.)
Place the loaves on a baking sheet and bake in a preheated 375°F oven for 20-25 minutes or until the top is golden brown.
Brush the tops of the buns with melted butter. Now tear yourself off a rustic piece (or slice if you must!) and serve warm with butter.

Enjoy !