Thursday, September 8, 2011


My kids smelled these as soon as they walked in the house after getting off the school bus and their first question was 'Can we have one now?!'  So they all enjoyed a warm bun for their after-school snack.  Now really... what can be much better than a warm homemade bun fresh out of the oven.


4 cups warm water
3 tablespoons yeast
1/2 to 1 teaspoon sugar
1 cup crisco
1 cup sugar
1 cup dry milk powder
3 eggs
2 tablespoons salt
about 12 cups bread flour

In a large glass measuring bowl add 4 cups warm water, 3 tablespoons yeast and sprinkle some sugar over top.  Right around 1/2 to 1 teaspoon or so.  Whisk well to dissolve all the yeast and let sit.
In a mixing bowl with a dough hook combine the crisco, sugar, dry milk powder, eggs & salt.  Pour in water/yeast mixture and then mix.  Add about 6 cups of the bread flour and mix well.  Then add about 5 more cups and mix.  Now just add 1 cup at a time mixing after each addition until the dough forms a ball cleaning the sides of the mixer and the dough is sticky to the touch, but doesn't stick to your fingers.
Run the mixer another 10 minutes to knead it well and set your oven at 200.  Get a large bowl and put about a tablespoon of oil in there.  After the dough is done mixing, shut off the oven, dump the dough into the bowl and flop it around so it gets covered with the oil all around.  Cover with a flour-sack towel (or dish towel) and put it in the oven for about 1/2 hour to proof until it has risen a bit.  Punch down and then let rise in the oven again for another 1/2 hour until doubled in size.  Remove dough and pan up the buns onto greased sheets.  Heat the oven up to 200 again while you are panning your buns.  Shut the oven off and place the buns in the oven (covered again) to proof about another 1/2 hour.
 After buns are done rising remove all the pans from the oven and heat the oven to 350.  Bake each pan separately for even baking for about 10 minutes until soft golden on top.  Remove from oven and take off pan and place on counter top.  Butter bun tops with a brush and butter or margarine and leave covered with a towel on counter until buns are all cooled.  Place some in freezer bags to save for later and keep some in your kitchen, but they won't last long!  It makes about 4 to 5 dozen nice sized buns.  Don't be skimpy when panning the dough - make nice big dough-balls.  You can also make caramel rolls with the dough too!  Usually I get 3 dozen buns and a 9x13 pan of caramel rolls when I do them.  I got a really great caramel sauce recipe (3 ingredients) from a friend that is fabulous!  I will share if you want it!!

1 comment:

  1. I'd love the caramel sauce recipe Crisa! The buns look yummy!