Moms Buns Recipes

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.

Steps:

• Dissolve yeast in lukewarm water in a large bowl. Set aside for 5 minutes. Stir flour, eggs, warm milk, 1/2 cup white sugar, 1/2 cup melted butter, and salt into the yeast and water until the mixture is a moist and sticky dough.
• Put dough in a greased bowl and cover with a wet towel. Set aside in a warm place until dough doubles in size and holes poked into dough with a finger stay indented, about 1 1/2 to 2 1/2 hours.
• Stir brown sugar, 1/2 cup butter, honey, and corn syrup together in a saucepan over medium heat; cook, stirring occasionally, until the sugar dissolves. Pour the topping mixture into the bottom of 2 9x13-inch non-stick baking dishes. Sprinkle 1 cup raisins and walnuts evenly onto the topping mixture.
• Punch down dough and roll into a rectangle shape 1/4 to 1/2-inch thick.
• Brush 1/4 cup melted butter over the dough rectangle. Stir 3/4 cup white sugar and cinnamon together in a small bowl; sprinkle over the butter. Sprinkle 1 cup raisins evenly over the dough. Roll dough around the filling into a cylinder; cut into 3/4-inch slices and arrange into the baking dishes. Set aside to rest for 20 minutes or up to overnight in the refrigerator.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake rolls in preheated oven until no longer doughy in the middle, about 25 minutes. Immediately flip onto a serving platter, transferring topping onto rolls, and serve warm.

Steps:

• In a very large mixing bowl, add the sugar, oil and salt into the boiling water. let cool to lukewarm, then stir in eggs. If you think the water may to too hot for the eggs, temper them by putting the them into a small dish and very slowing pour about 1/4 c of the water on to them stirring with a fork the whole time. When mixed, pour them into the sugar/water mixture.
• In a separate bowl, stir the flour and yeast together, them add to the water mixture about 2 cups at a time. Exact measurements will vary, but the dough should be soft, not sticky.
• Dump the dough onto a lightly oiled cookie sheet and knead the dough. Clean and oil the large bowl it was in, put the dough in and brush with oil. Let is rise in a warm place (the oven - shut off, but with light on is a good spot) until doubled.
• Punch down, let rise until double again.
• Shape into buns and place into well oiled pans.
• Let rise, bake @ 350 for 20-25 min's until brown.
• Brush with butter when baked.
• This is a very large batch and can be halved. It is also a great dough for cinnamon buns and pizzas if you have some left over.

Steps:

• In a large bowl, dissolve yeast and 1 tablespoon sugar in milk. Let stand for 5 minutes. Add the butter, raisins, egg, salt and remaining sugar; beat until smooth. Stir in enough flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide into 12 portions. Shape each into a ball. Place in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 25-30 minutes or until browned. Remove from the pan to a wire rack to cool., For icing, combine the confectioners' sugar, butter, vanilla and enough milk to achieve a piping consistency. Pipe an "X" on top of each bun.

Steps:

• In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
• When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.
• Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven for 30 minutes, until golden.