Place all ingredients in mixer or bread machine and mix for 6-8 minutes, until ingredients are well mixed and gluten has had a chance to develop.
If mixing by hand, blend all ingredients except flour. Add flour one cup at a time, mixing well after each addition. (You may need to adjust the amount of flour based on humidity conditions.) When dough is stiff enough to mix by hand, dump onto a well-floured counter and knead for 5-10 minutes. Continue as below.
Cover and let rise for 20 minutes. Punch down dough, let rise until double in size.
Divide dough into desired number of buns and loaves and shape accordingly. Remember, the bread will rise again and double in size, so small buns will get much larger.
Cover with a clean dish cloth and place in a warm location until buns double in size. Preheat oven to 375 °F for buns or 350 °F for bread while the dough is rising.
Bake buns around 15 minutes at 375 °F, until lightly browned. Bake bread at 350 °F for 25 to 30 minutes.
Cool on wire rack before slicing.
If using active dry yeast, add the yeast to the warm water and allow it to warm and dissolve following the directions on yeast package before adding the rest of the ingredients.