MOM'S HOMEMADE BUNS
My Mom's Homemade Buns are the perfect dinner roll for any occasion! Incredibly soft and fluffy, use all purpose or whole wheat flour, make a big batch and freeze for later.
Provided by Ashley Fehr
Categories Bread and Baked Goods
Time 2h30m
Number Of Ingredients 8
Steps:
- In a small bowl or liquid measuring cup, whisk together the warm water, yeast and sugar.
- Let sit for 10 minutes or until bubbly -- this is how you know your yeast is working. This step is technically not required when using instant yeast, but I do it always anyways, so that I know my buns will be a success.
- In the bowl of a stand mixer (or a very large bowl if you are kneading by hand), whisk together the 2 cups warm water, butter, 1/3 cup sugar and salt.
- Add the bubbly yeast mixture and stir to combine.
- Place the bowl in the stand mixer and put the dough hook on the machine. You can also knead by hand.
- Add the flour, one cup at a time, and mix until nearly combined before adding more. You can use all purpose or whole wheat or a combination. Start with 4-5 cups flour, mixing until each is incorporated.
- The closer you get to your dough being ready, the less flour you will add at once. We want a smooth, soft dough, never stiff, so we need to watch and stop adding flour at just the right moment.
- Add up to 6-7 cups flour total, very gradually at the end, until the dough comes together in a smooth, soft ball and does not stick to the sides of the stand mixer. When you touch it, it should be smooth and slightly tacky but not sticky.
- Place dough in a large lightly greased bowl (you can use the same bowl and grease it), and cover with plastic wrap or a clean kitchen towel.
- Set in a warm spot (I use the oven with the light on -- turn the oven on to preheat for 2-4 minutes before turning off and adding the dough) and let rise until doubled, about 1.5 hours.
- Uncover dough, punch down, and roll out 20-24 rounds -- smoothing the top and pinching the seam in the back to smooth (see video for additional details).
- Place on a parchment lined baking sheet and let rise (you don't have to cover them) in a warm spot for 30 to 90 minutes (instant yeast will be quicker) until doubled.
- Bake at 350 degrees for 15-20 minutes, until light golden brown.
Nutrition Facts : Calories 174 kcal, Carbohydrate 29 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 320 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
THE BEST DINNER ROLLS
Light, fluffy, buttery dinner rolls are impossible to resist. Homemade with just a handful of simple ingredients, the BEST Dinner Rolls can you be on your table in a jiffy. They really are the perfect addition to any meal!
Provided by Trish - Mom On Timeout
Categories Side Dish
Time 22m
Number Of Ingredients 8
Steps:
- Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer.
- Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
- Increase speed to medium and beat for 2 minutes.
- Add 1/2 cup flour and blend with the dough hook until incorporated. And another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.
- Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl.
- Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise for 30 minutes at room temperature.
- Remove the towel or plastic wrap and deflate the dough by punching down lightly.
- Pinch off pieces of the dough and form 24 rolls. You can weigh them to keep the rolls close to the same size. Mine were about 2 ounces each but this will vary depending on how much flour you added.
- Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. Cover with a towel or plastic wrap and let rise for an additional 30 minutes at room temperature.
- Preheat oven to 375 degrees. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil.
- Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.
Nutrition Facts : Calories 74 kcal, Carbohydrate 7 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 136 mg, Sugar 3 g, ServingSize 1 serving
MOM'S DINNER ROLLS
Freshly baked dinner rolls are always tasty and this recipe makes an excellent dough. These are tender, fluffy yeast rolls. Or, you can smear the dough with softened butter, cinnamon, and sugar to make yummy cinnamon rolls. It's a classic recipe you'll use over and over. Easy to make, skip buying the frozen rolls and try these...
Provided by Rosemary Mills
Categories Other Breads
Time 3h
Number Of Ingredients 9
Steps:
- 1. In a large mixing bowl, proof yeast in the 1/2 cup lukewarm water, with half the sugar dissolved in it.
- 2. In a 2-cup measuring cup, heat the milk and butter together until the butter is melted.
- 3. When the yeast is bubbly, add 1 cup flour and beat well.
- 4. Then add eggs, salt, and another cup flour. Beat well.
- 5. Last, add the warm milk and butter, remaining sugar, then 3 cups flour and mix by hand; gradually adding another cup of flour.
- 6. Turn out onto silicone mat or floured surface and knead until you have worked in the flour.
- 7. Work until the dough is only slightly sticky.
- 8. Set in a warmed oven covered by a tea towel, to rise.
- 9. When the dough is doubled in size, remove from oven.
- 10. Using two 9x13" pans, form dough into dinner roll shapes and place dough into the pans (20 per pan).
- 11. When rolls have doubled in size, bake in a 375 F preheated oven for 13- 15 min.
- 12. When out of the oven, brush with melted butter.
SOFT-N-FLUFFY HAMBURGER BUNS
Soft and light with a moist crumb. Simple and perfect every time. You can vary the size to accommodate larger burgers or make little sliders - make hot dog buns too! I worked on this recipe until I got it perfect! I hope you enjoy it too!
Provided by What's for dinner, mom?
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h45m
Yield 12
Number Of Ingredients 7
Steps:
- Place the water, canola oil, flour, sugar, salt, vital wheat gluten, and yeast into the pan of a bread machine in the order recommended by the manufacturer, select the Dough cycle, and turn on the machine. Line baking sheets with parchment paper.
- When the cycle is finished, remove the dough to a lightly oiled work surface, and knead for 2 to 3 minutes. Cut the dough into 12 equal-size pieces, and roll the dough into balls by cupping your hand, with open fingers, over each piece of dough. Roll gently, with just a little pressure, to form a dough ball with a silky surface. Place the dough balls onto the parchment-lined baking sheets, and flatten each dough ball gently into a bun. Cover with a cloth and let rise until doubled, 30 to 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake the rolls in the preheated oven until the tops are golden brown, about 12 minutes. Let cool on racks before slicing.
Nutrition Facts : Calories 151.4 calories, Carbohydrate 26.2 g, Fat 2.9 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 147 mg, Sugar 1.1 g
MOM'S BEST HOT CROSS BUNS
I found the handwritten copy of this recipe tucked inside one of my mother's old cookbooks. As a young girl, I used to help her make these buns.
Provided by Taste of Home
Time 1h
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast and 1 tablespoon sugar in milk. Let stand for 5 minutes. Add the butter, raisins, egg, salt and remaining sugar; beat until smooth. Stir in enough flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 12 portions. Shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 25-30 minutes or until browned. Remove from the pan to a wire rack to cool., For icing, combine the confectioners' sugar, butter, vanilla and enough milk to achieve a piping consistency. Pipe an "X" on top of each bun.
Nutrition Facts :
MOM'S BUTTERMILK BISCUITS
These fluffy biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still see Mom pulling these tender gems out of the oven. -Vera Reid, Laramie, Wyoming
Provided by Taste of Home
Time 30m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. In a bowl, combine flour, baking powder, baking soda and salt; cut in shortening until the mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently. Roll out to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter and place on a lightly greased baking sheet. Bake until golden brown, 10-15 minutes. Freeze option: Freeze cooled biscuits in a resealable freezer container. To use, heat in a preheated 350° oven 15-20 minutes.
Nutrition Facts : Calories 142 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 281mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
MOM'S AIR BUNS (ROLLS)
This recipe for light, soft, buns did NOT come from my Mom, but it is so good that I dedicate it to all Moms who bake bread..or anyone who bakes bread for that matter! I will give the original recipe, but I admit that I now use the ABM to knead the dough, and will give instructions for this variation at the end. Preparation time is the length of time for the "dough" cycle on my bread machine. For anyone wishing to make 100% whole wheat buns,(a variation of this recipe, and equally delicious IMHO), I have submitted it as recipe #168802 with minor alterations. More tweaking...I now like Mom's 100% Whole Grain Air Buns, recipe #186744 even better for a healthier version.
Provided by Sweet Baboo
Categories Yeast Breads
Time 2h20m
Yield 16 buns
Number Of Ingredients 10
Steps:
- Mix the 1/2 cup warm water, yeast, and 1 tsp sugar, and allow to proof.
- Melt the lard, and mix in sugar, salt, vinegar, and warm water. When body warm, add the proofed yeast, and beat in 1 1/2 cups flour. Let rest for 15 minutes.
- Knead in approximately 3 cups more flour.
- Let dough rise till double (approximately 2 hours).
- Deflate dough, and form into buns, any size, (I make 16 large) or loaves. Rise till double (takes approximately one hour, but depends on size/shape chosen).
- Bake buns at 350°F for approximately 20 minutes.
- For ABM, in my machine, on the "dough" cycle, I use 2 teaspoons of bread machine yeast, and I reduce the water to about 1 1/2 cups, the flour to 4 cups, adding a tad more water or flour as it kneads to get a smooth,soft ball of dough. I leave the other ingredients as posted.
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