Bulkes Jewish Yeast Buns Recipes

BULKES - JEWISH YEAST BUNS

Steps:

• Melt the butter and set aside.
• Heat both milks with the oil until lukewarm.
• Beat eggs and sugar.Sift flour and salt. Place 3 cups of flour mixture into a bowl, making a well in the centre before adding the egg mixture and yeast.
• Add the rest of the flour mixture and add the melted butter.
• Mix into a soft, sticky dough.
• Cover with a tea towel and let rise for 6-8 hours until the mixture has doubled in bulk.
• With buttered hands, knead and then allow to rise again. Roll the mixture, paint it with melted butter and sprinkle with cinnamon and brown sugar.
• Roll like a swiss roll.
• Cut into slices and place in greased muffin tins before covering with a tea towel and allowing to rise again.
• Brush with beaten egg and water and sprinkle with more sugar and cinnamon. Bake in a moderate oven (350F or 180C) for 20 minutes.

TASTY BUNS

Steps:

• Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes.
• Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes.
• Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size.
• Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.