Item #1 on the Thanksgiving menu and are more important to us than even turkey on the holidays... My Grandmas Buns ❤️ My grandma made her dough by feel and taste (I find this truly amazing) so we had to estimate what the measurements were. I hope you enjoy them as much as we have! *not a bread maker recipe* Mix together: 2 pkg active dry yeast 1 cup warm water 2 tsp sugar Let sit, undisturbed for 10 min. You know the yeast has activated when it has become foamy In a pot, heat: 1 1/2 cup milk Heat until warm and add: 4 tbsp lard Stir until thoroughly melted and add: 1/2 cup sugar 2 tsp salt Stir until dissolved. Pour milk mixture into a large mixing bowl and add: 1 1/2 cup cold water Stir and add: 3 well beaten eggs and the yeast. Stir until combined. Add 5 - 6 cups of flour (all purpose white or whole wheat or a combination of both) Stir with metal spoon until you cant stir it anymore. Place on a floured surface and work by hand, adding in an additional 3-5 cups of flour. Remember how I said my grandma did her dough by feel? This is where that comes in. You may only use 6 cups of flour - dont stress about the amount. In the end, the dough should feel soft, smooth and slightly sticky. Place dough in a large bowl that has been greased (I use butter) and place in a warm area, covered with a tea towel. Let rise for 1 1/2 hours. Punch down dough and take enough dough to form a ball about the size of your palm. Place on greased cookie sheets or pans, cover again with a tea towel and let rise for 1 1/2 hours Set oven to 350 and bake for 17-20 min. Make sure to transfer the buns to a cooling rack otherwise the bottoms become soggy if they are left in the pans too long. The photos in order are: 1. Dough formed into buns (before rising) 2. Before they are baked (after rising) 3. Buns all finished!
Posted on: Fri, 03 Oct 2014 22:21:53 +0000
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