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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Grandma Louise’s Dinner Buns Recipe

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This recipe for Grandma Louise’s Dinner Buns is from Borstmayer and Haselwanter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. instant yeast
1 c. warm water
1 tsp. white sugar
¾ c. of white sugar
3 c. of warm water
6 tbsp. canola oil
1 tsp. salt
2 eggs, beaten
3 c. of flour, plus 5-6 more cups
3 tbsp. extra canola oil
Butter/maragine
Directions:
Directions:
Soak yeast in 1 cup warm water with 1 teaspoon sugar in a medium sized bowl. Let the yeast rise for about 10 minutes.
Put 3/4 cup sugar, 3 cups warm water, 6 tablespoons canola oil, and 1 teaspoon salt into a larger mixing bowl. Stir together.
Pour the risen yeast into the larger mixing bowl. Add two beaten eggs and stir together.
With a mixing spoons, combine 3 cups of flour into the larger mixing bowl. Stir until combined. Add an addition 5-6 cups of flour until a slightly sticky dough starts to form. Add as much extra flour as needed.
Start kneeding the dough until it forms a slightly sticky ball. Coat the dough and sides of the mixing bowl with 3 tablespoons of canola oil. Cover the top of the bowl with a towel and let sit for 15 minutes.
Preheat oven to 350ºF. Kneed the dough again, about 2 minutes. Let it raise another 15 minutes.
While waiting for second raising, grease with margarine/butter about 3-4 cookie sheets.
Take half a handful of dough and “stretch and tuck” the dough to form dinner buns. These should be about 1.5 inches big. Roll into the grease on the pan. Leave about 1 inch between each bun. Cover each filled cookie sheet with a towel and set aside for another 15 minutes to raise.
Bake in the oven for about 14 minutes, or when brown on top.
Let cool on a cooking rack.

 

 

 

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