Buns! Oh my goodness, you have not had a good bun until you have eaten one of these. I know that I should probably call them rolls in an effort to eliminate any confusion as to whether I am referencing buns or buns (you know what I mean). I think the original came from my grandma, but my dad has tweaked this amazing recipe for the rolls pictured above. Not kidding, the sweetest, softest, best rolls I have ever eaten. He shared the recipe with me and now I make them quite regularly for gatherings with friends or just for our daily bread. Every time I've made them they are gone in a flash. There was one particular time that our company enjoyed the rolls and a good laugh. During that meal everybody was saying how good the buns were and I went on and on saying things like "I know, my dad's buns are so soft" and "My dad has the best buns". I didn't even realize what I was saying until all of the guys starting giggling like a bunch of junior high school boys. By the time Jeff clued me in to what they were laughing at I had probably made at least a half dozen comments about my dad's buns...soft, fluffy, sweet, etc. Now that I know how juvenile males, even grown men, can be about "buns" I try to use more discretion when it comes to word choice. But the joke continues. Recently we had some friends over and Jeff was sure to tell them the story while I was out of the room and encouraged them to compliment me on my soft, fluffy buns. Oh well, I guess I'd rather have people joking about my buns than my rolls.
Daddy's Roll Recipe
Combine 2tsp dried yeast, 1/2 tsp sugar and 1/2 cup of warm water in a large glass. Set aside.
In a sauce pan heat 1/3 cup of shortening, 1 cup milk and 1 tbsp honey (my dad uses 2% milk but I've used skim and it works fine too). Heat to 180 degrees.
Meanwhile in a large bowl beat one egg. Add ie1 tsp salt and 1/3 cup sugar.
When the milk and honey mixture reaches 180 degrees add it to the egg mixture. Allow the contents to cool until the temperature has lowered to 80 degrees. Stir occasionally. For rapid cooling set bowl in cold water.
While this is cooling sift 4 1/2 cups of flour.
After the milk and egg mixture has cooled to the desired temperature add the yeast mixture and stir together. Then stir in all but 1/2 cup of the flour with a wooden spoon. You may have to use your hands to mix the dough well.
Knead the dough for about 7 minutes adding the reserved 1/2 cup of flour as you do so. The dough should not stick to your hands and should spring back after it has been properly kneaded. My dad does this by hand. I use my Kitchenaid mixer. You can find tips on YouTube for either method.
Grease a bowl. Place dough inside. Cover (I use a hand towel) and allow to rise for about 1 hour. Punch dough down to remove air. Allow to rise for another hour. Form dough into balls about the size of a golf ball (larger for hamburger buns) Place on greased cookie sheet. Allow to rise once more.
Preheat oven to 330-350 degrees (I do 330 because my oven bakes hot). Bake for about 12 minutes or until golden brown.
Enjoy and brag about your buns.
3 comments:
I'd rather people comment about my buns than my rolls too! :) HAHA! Thanks for sharing the recipe, Sarah. Have you ever kneaded the dough in a stand mixer?
You are so funny! I hope I get to have some of your yummy buns one day! :)
Lindsay - I usually knead the dough in my stand mixer. I mix the wet ingredients and flour with the paddle for a minute or less....just until mixed I guess. Then I switch to a dough hook, set mixer on low (1 or 2 usually) and gradually add the 1/2 cup of flour to the dough. I usually try to add the flour within about 3 minutes. Then I let it mix for a few minutes more. Works really well.
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