BIG POUFY BUNS
Oh my good gravy are this 'licious and each one is bigger than your hand. They are buttery and tender and just yummy. I make these several times a week and each time, the kids eat their bread before touching anything else. Everyone I make them for just loves them and wants the recipe.
Provided by Cathy Smith
Categories Other Breads
Number Of Ingredients 9
Steps:
- 1. Use your bread machine to mix and knead the dough and you will get a much more tender roll than if you mixed and kneaded by hand. In the order suggested by your bread machine manufacturer add the ingredients and half of the butter.
- 2. Grease a 13x9" pan with 2 tablespoon butter (reduce this to 1 tablespoon if not using pizza stone).
- 3. Set bread machine to the dough cycle. My machine's cycle is 1 hour 20 minutes. Remove the dough from the pan and let rest for 10 minutes, covered with a damp, clean tea towel.
- 4. Divide dough into 12 equal pieces and shape into balls. Place into the greased baking dish 3 across and 4 down. They fit perfectly in a 9x13" pan. Cover again with a damp tea towel and let rise for 30 - 40 minutes until ALMOST doubled.
- 5. Bake in a pre-heated 350 oven for 22 - 25 minutes. check them at 20 minutes. THIS PART IS IMPORTANT - bake on a pizza stone if you have one and make sure you put them in the bottom third of the oven or the bottom of the rolls will be pale and soggy. Preheat the oven for at least 20 minutes to make sure the stone is really hot. If you do not have a pizza stone well you should definitely get one but bake the rolls on the bottom rack of your oven.
- 6. If they brown too fast you can lay a sheet of foil over them after 15 minutes. Remove them from the oven and brush them with softened butter - go ahead, don't be shy, use 2 Tablespoons.. do it. Just do it.
- 7. Notes:I just put my water, milk and butter in a small pan on low to heat while i measure everything out. You can do this by hand just make sure to knead for about 10 minutes till dough is elastic and no longer sticky. Machine makes it a breeze. Kitchen-aid mixer will knead it for you in about 5-7 minutes. These are substantial rolls and sometimes people can only eat one and may not even finish that so you can make 24 rolls just divide dough in 24 even amounts but still use 9x13. Be sure and use real butter, no margarine. Also if you do not have bread flour then regular flour will work almost as good.
GREAT BIG POUFY BUNS
These are big, fluffy, wonderful rolls. Lots of butter makes them extra yummy. We like them with mugs of soup and with homemade jam for breakfast.
Provided by Secret Agent
Categories Yeast Breads
Time 2h25m
Yield 12 buns, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat the water and milk with the butter until it reaches 110*.
- Put all ingredients (except seeds and egg wash) into your bread machine pan according to the manufacturers directions and set cycle to dough.
- Butter a 9x13" pan. Remove dough from pan and place in a buttered bowl and punch down, turning the dough over, and cover with a wet tea towel. Let rest 10 minutes.
- Shape dough into 12 even pieces and roll into balls. Place them three across and four down in your pan. Brush with melted butter (or beaten egg and topped with seeds) and let rise for 30 minutes (or until almost double) while you preheat your oven to 375*.
- Bake for 20 - 25 minutes, covering with foil after 15 minutes if the tops brown too much.
Nutrition Facts : Calories 252.3, Fat 8.6, SaturatedFat 5, Cholesterol 38.3, Sodium 404.7, Carbohydrate 37.5, Fiber 1.4, Sugar 5.4, Protein 6.1
BIG BATCH BUNS
My mother and I used to whip this up and make all kinds of things: bread, cinnamon rolls, bread sticks, roll little balls of dough in cinnamon and sugar and fry them, roll little balls in melted butter then coat with cinnamon and sugar and put them in a bundt pan for coffee cake....anything we could think of. (and I mean we'd make all those things out of one recipe - that's why it's called Big Batch Buns!!) We'd get one thing baking in the oven and then ask, "what else should we make?" We'd spend all day baking. Ahhh, great memories. I honestly have to say; servings, prep and baking time are a total guess. It depends what you make and how many things you make. :-)
Provided by HeatherN
Categories Yeast Breads
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Mix the 1 3/4 cup water, sugar and yeast in a large container and let sit to raise.
- Mix the 3/4 cup sugar, dry milk, salt, oil, flour and hot water.
- Stir both mixtures together and add flour as needed to make dough that is not sticky. (This will be at least 8 cups, maybe more!).
- Kneed for 15 minutes until dough is elastic (this is where the fun family time comes in - let each kid kneed for 5 minutes -- ) Place in a LARGE oiled bowl, cover and place in warm, draft free area to rise. (We always used the large - 32 cup - Tupperware bowl with the lid sealed on. When the lid pops off, it's ready to punch down.).
- Punch down and separate, divide and create!
- Basic baking instructions are to bake at 350 for 25-30 minutes.
DIPPED GINGERSNAPS
These come from Taste of Home magazine. They are deliciously soft and yummy! The white chocolate makes them extra special.
Provided by Jadelabyrinth
Categories Dessert
Time 1h10m
Yield 14 dozen, 168 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, mix the 2 cups of sugar and oil. Add the eggs one at a time mixing after each. Stir in the molasses.
- In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Slowly add t the wet mixture and stir well.
- Shape the dough into 3/4 inch balls and roll them in the 1/2 cup of sugar. Place the balls 2 inches apart on ungreased cookie sheets.
- Bake at 350°F for 10-12 minutes, or until the cookie springs back when lightly touched.
- Cool completely on wire racks.
- Melt the white chocolate chips with the shortening in a small pan over low heat. Dip half of each cookie into the mixture, shaking off the extra drops.
- Place on waxed paper to harden.
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