Zephyr Buns
	1 package     active dry yeast
	2 tablespoons warm water -- 100-115 deg.
	2 tablespoons sugar
	1 teaspoon    salt
	3             eggs
	2 cups        all-purpose flour -- sifted
	1/4 cup       melted butter
	1 teaspoon    cool water
	Soften the yeast in warm water and stir in the sugar and salt
	to dissolve. In a bowl, beat 2 of the eggs and blend in the flour.
	Then stir in the yeast mixture and melted butter. Knead vigorously
	in the bowl with the hands till the dough leaves the sides of
	the bowl and is elastic, about 5 minutes. Make into a ball, put
	in a buttered bowl, and cover with plastic wrap. Let rise in a
	warm, draft-free place for 1 1/2 hours, or until doubled in bulk.
	Punch down and divide into 18 equal pieces. Roll the pieces into
	balls and arrange, well separated, on a buttered baking sheet.
	Let rise 30 minutes, or until doubled in size. Brush with the
	remaining egg beaten with a teaspoon of water. Bake in a preheated
	oven at 375°F for 10 minutes, or until nicely browned. Cool
	on a rack.

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