Yes, I am jumping up and down. I made Buns! I made Buns!
I mentioned in a recent post about using Jim Lahey’s No-Knead bread recipe for bread and pizza dough, but I had be unsuccessful using it to make buns.
This past October when I was at my friends house in Cambridge, MN I mentioned the “bun” issue and she pulled out a recipe she had just received from a friend for making buns. I don’t know the origins of this recipe so for now I will say “a friend of a friend”….
This recipe made a HUGE bowl of dough and we made 36 buns and 36 cinnamon rolls. I must say that some of my buns got a little big in size, but they were the perfect size for burgers.
Yesterday I meant to make buns to go with the pulled pork I was going to make. I guess I just got busy with other things and didn’t get to either the buns or the pork. Today it moved to the top of my list. I got the pork going in the crock pot and worked outside for a while. Then it was time to make buns!
The cut the recipe in half to make it more appropriate to what I needed.
- 1 cup milk (scald)
- 1/2 cup butter
- 1/2 cup sugar
- 1 1/2 tsp salt
- 2 1/4 tsp (1 pkg) yeast
- 1 cup warm water
- 3 eggs, beaten
- 3 cups flour + 3 more cups flour
In sauce pan, scald milk. Remove from heat and stir in butter, sugar and salt. Allow to cool
Mix yeast and warm water and let sit for 5-10 min
Combine eggs, milk mixture, yeast mixture and 3 cups of flour.
Mix to combine ingredients well, then beat with mixer for 3 minutes
Start to add addition 3 cups of flour a little at at time as needed.
Knead lightly until dough is elastic
Place in an oiled bowl to rise until doubles in size (1 hour +/-)
Punch down dough and start forming into whatever you want: bun, roll, cinnamon roll.
Allow to rise again
Bake at 350
Mine took about 18 minutes, but that will vary with each oven
I ended up with 17 buns and a loaf of bread
I found this dough to be very soft and sticky and after kneading for a bit I oiled my hands to make it more manageable. And I only goofed up once. The original recipe is for 6 eggs, and 6 eggs I put in. Opps! They turned out fine, although I did have to add more flour to make up for it.
The buns turned out great and were a bit hit with the pulled pork tonight. There is enough for tomorrow nights dinner too.
P.S. I forgot to mention. Susy over at Chiot’s Run did a post a few days ago about buns and rolls. I was surprised how similar her recipe was to the one I was using. Now that I have a bun recipe I think I will try her recipe too and compare the two next time I need to make some buns.