I realized most of my food posts have been all chocolate or associated with dessert and I should really broaden that and show I do like other foods. My next big thing after chocolate would probably be breads, buns, baguettes anything bread related I can’t resist! Here is a recipe I found from Carpe Season for dinner rolls which seems not too complicated for homemade buns. Enjoy and make something tasty for yourself tonight xx
Half Time Buns
(yields 30 buns)
3 and 3/8 tsp. active dry yeast (equal to 1 1/2 [1/4-oz] packets)
1/4 + 1/8 c. warm water*
1/2 c. vegetable shortening, melted
1 1/8 c. milk scalded**
3/4 c. cold water
1/2 tbsp. salt
6 c. all purpose flour
**To scald milk, place milk in a a heavy-bottomed sauce pan over medium heat. Stirring almost continually, heat until it begins to froth around the edges and then remove from heat.
1. In a small bowl, dissolve the yeast in the warm water by stirring slightly. You are looking for the mixture to bubble and froth a bit (that’s how you know your yeast is ready for action; if this doesn’t happen, start over. Your water may have been too hot or cold). Set mixture aside.
2. In a large bowl, mix melted shortening and sugar. Add scaled milk and cold water; let sit until it is lukewarm, then add yeast mixture. Add 2 c. of flour, beating well with a mixer. Then thoroughly beat in the eggs. At this point, ditch the mixer for a wooden spoon, and stir in the remaining flour. I found that to get the flour incorporated, I had to turn out the dough onto a lightly floured surface and knead it a bit, using a little more flour to keep it from sticking to my hands. The dough will feel wetter and sticker and thicker than you think it should, but press on!
3. Heat oven to 200*. Turn oven off after it reaches this heat.
4. Once the flour is totally incorporated, spray your bowl with cooking spray and spread it around the bowl with a paper towel. Shape dough into a rough ball and return to your lightly greased bowl. Cover with a flour-sprinkled towel.
5. Place covered dough bowl into your heated oven. (which has been turned off)
6. Let it rise until doubled. Punch it down with oiled hands. Form dough into buns (sized bigger than a golf ball, smaller than a tennis ball) and place buns onto greased baking sheets. Cover with floured towels and let rise again until doubled (heat oven again to 200*, offed it, and let the buns rise again in the warm oven; allow for 30-45 minutes).
7. If using your oven to let the buns rise, remove from oven and preheat oven to 350*.
8. Bake buns for 12-15 minutes until golden brown.
9. If serving immediately, brush tops with butter. If saving or !freezing!, save this step until ready to serve.
Topping options: butter! cinnamon-sugar! brown-sugar! garlic salt!