Tuesday, November 27, 2012

Buns - the really good kind

Everybody needs a good bun recipe.  Look no further, because here it is!  My fellow Epicure consultant Chris shared her recipe and everyone was raving about it.  It makes a HUGE batch, so I cut it down to 1/3 of the original recipe.  It's very easy to make, it just takes a long time for the buns to rise, but it's worth it!  When I handed my kids each a bun fresh from the oven and asked them how they tasted, they replied, "Perfect!"
2 tsp. instant yeast
2/3 tsp. sugar
1/3 c. warm water
Turn the oven light on to warm up the oven a bit. Combine the first three ingredients and place in the oven for 10 minutes to proof the yeast.
2/3 c. sugar
2 c. warm water
1/3 c. oil
1/3 tsp. salt
1 egg
5-6 c. flour (I used 5 c.)
Combine the next 5 ingredients.  Start adding flour one cup at a time, and after the first 2 cups you can pour in the yeast mixture.  Mix the dough after each addition of flour (I used the dough attachment on my Kitchen Aid), and then knead by hand at the end.  The dough should be elastic but not sticky.  Drizzle with a little oil and coat the ball of dough so that it won't stick to the bowl.  (Make sure you have it in a large bowl.)  Cover with a clean tea towel and place in the oven under the light for 2 hours.  (It should rise up to the top of the bowl.)  Punch it down and let it rise again for 2 hours.  Line a baking sheet with parchment paper and rip off pieces of dough in whatever size you like.  (I made 38 buns on two baking sheets.)  Leave them out to rise for at least 4 hours or overnight.  Bake at 325 F for 20 minutes.

If you want to make an enormous batch of buns and freeze some for later, here are the measurements for the full recipe:
2 tbsp. yeast
2 tsp. sugar
1 c. warm water
2 c. sugar
6 c. warm water
1 c. oil
1 tsp. salt
3 eggs
16-18 c. flour

Now go make some fresh buns and your family will thank you!
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