From 'The Spelt Cookbook' the writer and cook, Helga Hughes writes of this recipe originator; Prize winner Mary Watkins of Manning, North Dakota, created this recipe herself. Mary says that the key to making these buns super-delicious lies in spraying them with an oil just before baking.
Place 1/2 cup of the water in a 1 quart bowl, and sprinkle with the yeast. Stir once or twice, and set aside for 5 to 10 minutes.
Combine the remaining 3 cups of water, the eggs, if desired, and the baking soda, salt, lecithin, oil, and honey in a quart bowl. Add 4 cups of flour, and mix thoroughly. Set aside for 15 minutes.
Add the yeast mixture to the flour board, and kneed for 10 minutes, or until the dough is smooth and elastic. Cover the dough with a clean kitchen towel, and let rise on the board in a warm place for 1 to 1 1/2 hours, or until the dough has doubled in size.
Punch down the dough, and divide it into 20 equal-sized pieces. Arrange the pieces on the board, spacing them 1 inch apart, and allow the dough to rest for 10 minutes.
Lightly coat two 17 x 11 inch cookie sheets with oil spray. Using floured hands, shape the dough into buns, and place the buns on the prepared cookie sheets, spacing them about 2 inches apart. Cover the buns with clean thin kitchen cotton towels, and let rise for 45 minutes to 1 hour, or until the buns have doubled in size.
Preheat the oven to 425 F. Spray the buns with oil spray, and bake for about 15 minutes, or until golden brown. Allow the buns to cool on the cookie sheets for 5 minutes. Transfer the buns to a wire rack, and cool completely before serving.