Airbuns Homemade Rolls Recipes

Steps:

• Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
• Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

Steps:

• 1. Soften yeast in 1/2 cup lukewarm water, in which 1 tsp sugar has been dissolved. Let stand about 10 minutes.. Put the 3 1/2 cups lukewarm water, 1/2 cup sugar, 1/2 cup lard or shortening and 1 tsp salt in a large bowl. Mix well.
• 2. Add yeast and vinegar, then 1 cup of flour at a time until enough flour has been added to the dough so that it does not stick to the hands. Let rise in warm place for 2 hours. Knead down and rise again for an hour.
• 3. Shape into rolls and let rise again for 1 hour. Bake in 400F oven for 15-20 min. Brush with melted butter when done.

Steps:

• Combine first 3 ingredients and let proof for 10 minutes.
• Mix next 5 ingredients in a large bowl.
• Add yeast mixture to sugar-oil-water mixture.
• Mix in 8-10 cups of flour or enough to make a nice soft dough that doesn't stick to your hands.
• Put dough in a well greased container and let rise in a warm place.
• Knead down once and let rise again.
• Form into small balls (about 2" diameter or so) and place on a cookie sheet.
• Let rise again until light and fluffy.
• Bake in preheated oven 400F for 10-15 minutes.

Steps:

• Bowl #1 - 1 package of RapidRise yeast 1 tsp. sugar 1 c. WARM water Let this sit while you mix Bowl #2
• Bowl #2 - 2 c. sugar 1 c. melted shortening (I use the Crisco sticks) 3 rounded tsp. salt
• Bowl #3 - 5 c. WARM water 4 eggs (beaten)
• Bowl #4 - Put 10 cups of flour in a HUGE bowl (16 inch diameter, 13 quart). Add bowls #1-#3 (mixed together) to the 10 cups of flour
• Stir or mix with a mixer. You will only be able to use the mixer for a short time. Gradually add 7-9 cups of flour. The amount depends on atmosphere. You want the dough to be doughy, but not so sticky that it stays on your hands. Knead for 10-15 minutes. Begin to rise at around 4pm (give or take a little). I preheat my oven and then turn it off. I put a light beach towel over the bowl of dough in the oven with the door open. If the dough seems to be rising slowly, repeat pre-heating the oven and turning off to keep the dough warm. Punch out the air 2 hours after it starts rising and then 2-3 more times at one hour increments. I use the Crisco to cover my hands when punching down the dough. I also use Crisco to grease the pans. During the last "punch" time, it's time to put on the pans. As you grab a small pinch of dough, roll and smooth it before placing on the baking sheet. I can fit 12 on each baking sheet. I use disposable cookie sheets (16x11), but I wash these off and use them each year. The rolls seem to evenly bake on these better than anything else I've tried. Cover the rolls with light kitchen towels and make sure that the room is warm. If the room is too chilly, you can use a small space heater nearby to keep things warm. This is absolutely necessary for proper rising. Bake the next morning at 350 degrees for 13-15 minutes or until lightly browned on top. Smear the tops with butter when they come out of the oven. Makes about 75-100 buns.

Steps:

• Mix the 1/2 cup warm water, yeast, and 1 tsp sugar, and allow to proof.
• Melt the lard, and mix in sugar, salt, vinegar, and warm water. When body warm, add the proofed yeast, and beat in 1 1/2 cups flour. Let rest for 15 minutes.
• Knead in approximately 3 cups more flour.
• Let dough rise till double (approximately 2 hours).
• Deflate dough, and form into buns, any size, (I make 16 large) or loaves. Rise till double (takes approximately one hour, but depends on size/shape chosen).
• Bake buns at 350°F for approximately 20 minutes.
• For ABM, in my machine, on the "dough" cycle, I use 2 teaspoons of bread machine yeast, and I reduce the water to about 1 1/2 cups, the flour to 4 cups, adding a tad more water or flour as it kneads to get a smooth,soft ball of dough. I leave the other ingredients as posted.