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Ingredients: Metric Units
5 3/4 - 6 3/4 c. flour
1/3 c. instant nonfat dry milk
1/4 c. sugar
1 Tbsp. salt
2 pkgs. (2 Tbsp.) active dry yeast
1/3 c. butter, softened
2 c. warm water
4-6 Tbsp. butter, melted for brushing tops
Make your next picnic special and bake your own sandwich rolls.

Yield: 20 buns

In a large bowl, mix two cups flour, dry milk solids, sugar, salt, and yeast.

Add butter.

Gradually add the warm water (a little warmer than body temperature, about 120F: test a few drops on the inside of your wrist to make sure it's not too hot). Beat the mixture 2 minutes at medium speed. Scrape down the sides of the bowl.

Add 3/4 c. additional flour. Beat 2 minutes. Continue to add flour until you have a stiff dough. Turn out onto a floured board and knead until smooth and elastic. (If your mixer has a dough hook, let the mixer do the kneading.)

Spray a large bowl with nonstick spray. Place the dough in the prepared bowl, turning it to make sure all sides are oiled. Cover and let rise in a warm place away from drafts until doubled, about 45 min.

Punch down, let rise again until less than doubled, about 20 min.

Divide the dough in half and cut each half into 10 equal pieces. Roll each piece into a smooth, round ball.

Spray baking sheets with nonstick and place the balls on the baking sheets, about 2 inches (5cm) apart. Press to flatten. Cover and let rise in a warm place until doubled, about 1 hr.

Bake at 375F for 15-20 min, until golden brown on the bottoms. Brush with melted butter. Cool on racks.

Chive Buns Add 1/4 c. chopped chives to dry ingredients.
Bacon Buns Substitute 1/4 c. bacon fat for 1/3 c. butter. After the first addition of flour, add 1/2 c. crumbled bacon.
Sesame Seed Buns Add 1/4 c. toasted sesame seeds to dry ingredients. Prior to baking, brush bun tops with a glaze of beaten egg white and 2 Tbsp. water. Sprinkle with additional sesame seeds.
Dill Buns Add 2 Tbsp. dill seed to dry ingredients.
Celery Seed Buns Add 2 1/2 tsp. celery seed to dry ingredients.
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Contributed on: and modified on Wednesday July 2nd, 2008