Directions: |
Directions:Mix 1 cup warm water and sugar. Add yeast, but don't stir. Let mixture rise until about double in size. In a large bowl, mix the next 5 ingredients. Add the yeast mixture to the liquids, then add the 6 cups warm water. Mix well. Gradually add the flour to the liquid ingredients, mixing well after each addition. Use a large wooden spoon to mix....until too thick for the spoon. Then continue to add the flour, using your hands to knead the flour into the dough. After about 10 minutes, or when the flour no longer sticks too much to your hands, let the dough rest and rise. Leave it in the bowl, at about 70 degrees, covered (ie by a tea towel) to prevent drafts. When it has risen to about double (40 minutes to 1 hour), punch it down, fold it over and repeat the rising process. When double for a second time, pull out sections of dough, rolling it into a bun. Place the buns on buttered pans (cookie sheets), in the size you want. Let rise a third time on the pans and when doubled in size, place in pre-heated oven at 350 degrees F. Bake for about 30 minutes, or until golden brown. When removing from oven, tap buns onto cooling racks and use pastry brush to put margarine/ butter on top of warm buns to keep them soft. Allow to cool….. there will be water (condensation) UNDER the buns.
If rolling this dough into cinnamon buns, take a large portion of this dough (ie. 1/2) and use your hands to pull/push/pat into a large rectangle. Spread/cover with VERY generous amounts of margarine, brown sugar and cinnamon. Roll up like a jelly roll. Cut into 3/4 - 1 1/4 inch rolls, placing them in a greased pan, with 1-3 inch sides. Let rise a third time, until approximately double in size. Bake pan at 350 degrees F for 35 to 40 minutes. Place parchment paper under the cooling racks...(melted sugar is HOT) - flip cinnamon buns out onto cooling racks and leave for 15 minutes. |
This recipe for Dinner Buns and cinnamon buns is from