Melanie Zimmerman's Aunt Ida's Buns
(for dinner rolls, cinnamon rolls, hamburger buns, or finger rolls)
3c. hot tap water
2 ½ c. flour
3 eggs, well beaten
½ c. oil
¾ c. sugar
1 tsp. salt
2 tbsp. yeast
5-6 c. flour
Mix water, oil, sugar, and 2 ½ c flour until smooth. Sprinkle 2 tbsp. yeast over batter. Let proof for about
10 minutes. (It will bubble to show yeast is working.) Add 3 beaten eggs to batter and beat well. Stir in
salt. Mix in 5-6 cups flour gradually to make a smooth dough. (Don't make it too stiff.)
Put dough into a clean, lightly oiled bowl and cover. Let rise 15 minutes. Punch down every 15 min for 1
hour. On 4th rising, punch down and divide the dough into three parts. Roll out one part into a circle
about 1/2 inch thick. Cut dough into circles with a 2” diameter glass. (Makes about 12 buns). Place on
lightly oiled baking sheet. (I use heavy cookie sheets.) Cover with a tea towel and let rise until double.
Preheat oven to 350 degrees F. Bake 12 – 15 minutes or until golden brown.
For cinnamon rolls: roll one part of dough into 12 x 14” rectangle. Cover dough with 2 tbsp melted butter.
Top with l c. brown sugar and 2 tsp. cinnamon. Roll into a tight roll. Cut into 12 equal parts and place on
lightly oiled baking sheet.
Let rise until double in size. Bake at 350 degrees F. until golden brown. Glaze with l c. powdered sugar, 1
tbsp butter and 2 tbsp milk. To glaze immediately when buns come out of oven, pre- heat the glaze. It
will then set up and not run off the rolls.
For Finger Rolls (what you would use for little reception sandwiches): Roll out one part of the dough into
½ inch circle. Use a very small glass, about 1 ½ “ in diameter and cut as many circles as possible. Makes
about 24 - 36. Let rise to double, and bake at 350 degrees F. for about 10–12 min. or until barely golden.
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