Directions: |
Directions:The middle section involving 1.5 c water, 3 tsp sugar, and 3 tsp yeast, I believe is intended for slow rising yeast. I use Fleischmann's Instant Yeast which doesn't need to be pre-set. So just sprinkle it into the dough mixture and keep mixing!
I include the extra water and sugar... just makes for a bigger batch of buns! Let the dough rise, then punch it down and allow it to rise again!
Good if you can set the dough in a warm spot in your kitchen. Avoid cool drafts. I preheat my oven to 200º ahead of time and turn it off! Then, while mixing the dough, the oven cools off enough to be warm but not so hot as to kill the yeast. You can place the bowl of dough in the oven with the light on. That is a warm toasty place for bread to rise.
You have to watch it doesn't rise over the edges of the bowl. Makes quite a mess on the oven racks if it gets away on you! When it has risen the second time, form the dough into buns and allow them to rise to about twice the size.
You will need 3-4 cookie sheets depending on their size.
Bake at 350º till brown on top and bottom. Allow the buns to cool completely on a rack, before storing in plastic bags in the freezer.
Of course, tasting may be required before they are completely cooled... warm bun fresh out of the oven, with peanut butter and jam! Yummy!
You can make a smaller batch of buns if desired. Just use: 1.5 c milk, 1/4 c granulated sugar, 2 tsp salt, 1/4 cup shortening, 1/2 cup water, 1 tsp sugar, 1 tsp yeast, 1 egg, and beat in 3 cups flour. Beat vigorously and gradually add by hand 2 cups of flour. Knead 8-10 min. |
This recipe for Basic Buns is from