Nannys Famous Buns Rolls Recipes

Steps:

• Combine 2 cups flour, yeast, and cinnamon for dough in the bowl of a stand mixer fitted with the paddle attachment.
• Combine milk, sugar, and salt in a microwaveable bowl; microwave on high in 1-minute increments until very warm, but not hot to the touch, 2 to 3 minutes.
• Add milk mixture to the dry ingredients; mix on low speed until combined. Add melted butter; mix until well combined. Mix in eggs until incorporated.
• Scrape the paddle attachment and switch to the dough hook. Mix in the remaining flour until dough is fairly easy to handle. Turn out into an oiled bowl and cover with plastic wrap. Place over a bowl of hot (not boiling) water and let rest until doubled in size, about 1 hour.
• Punch dough down and turn out onto a floured surface. Roll into a 1/2-inch thick rectangle. Spread softened butter evenly over the surface, then sprinkle with cinnamon, and finally brown sugar. Roll up the rectangle jelly roll-style and cut into 12 equal parts. Place the rolls flat on a parchment-covered cookie sheet and cover with plastic wrap and a towel. Let rise in a warm, draft-free place until doubled in size, 40 minutes to 1 hour. Don't worry if they don't touch, they will continue to rise when baking.
• While the rolls are rising, preheat the oven to 375 degrees F (190 degrees C).
• Bake rolls in the preheated oven until golden brown on top, 20 to 25 minutes. Remove from the oven and brush with the remaining softened butter. Serve hot.

Steps:

• Mix 1 1/2 cup white sugar, cinnamon, and pecans together in a bowl; set aside to be used as filling later.
• Whisk yeast and warm water together in a separate bowl; sprinkle with 1 teaspoon white sugar. Continue whisking until well incorporated. Set aside until yeast softens and begins to form a creamy foam, 10 to 20 minutes.
• Place warm milk, 2/3 cup white sugar, 2/3 cup melted butter, salt, eggs, and yeast mixture in a stand mixer; mix until all ingredients are incorporated. Add 4 cups flour; mix on medium until completely smooth, about 5 minutes. Transfer dough to a large bowl; knead the remaining 4 cups flour into dough with hands until dough is slightly stiff and sticky, 10 minutes.
• Transfer dough to a large greased bowl; cover bowl with plastic wrap. Let dough rise in a warm place until doubled in size, about 1 1/2 hours.
• Remove plastic wrap from bowl and punch down dough. Set dough aside to rest for 5 minutes.
• Roll dough out onto a well-floured surface, forming a 15x20-inch rectangle. Brush entire rectangle of dough with 1/2 cup melted butter; sprinkle with cinnamon-sugar filling. Tightly roll up dough, starting from a long end and pinch edges together to seal. Cut dough, using dental floss, into 15 to 20 slices.
• Grease a 9x13-inch casserole dish with 1/2 cup melted butter; sprinkle with 1/3 cup white sugar.
• Arrange cinnamon rolls close together in the prepared casserole dish. Allow to rise in a warm place for 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until golden brown, 25 to 30 minutes.
• Beat confectioners' sugar, 2/3 cup melted butter, vanilla extract, and maple extract together in a bowl until smooth. Drizzle over warm cinnamon rolls.

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:

• For the dough; fit a heavy-duty stand mixer with the dough hook.
• Place 4 cups flour in the stainless steel bowl; set aside.
• Proof the yeast with 2 teaspoons sugar in 1/2 cup warm water for about 8-10 minutes or until foamy.
• Meanwhile in a microwave-safe bowl place the milk with butter cubes, salt and sugar; microwave on high until just slightly warmed (about 1 minute or a little more the butter does not have to be completely melted) stir to dissolve the sugar and salt.
• Add the mixture to the bowl along with the egg.
• When the yeast is foamy add to the bowl.
• Start kneading adding in more flour as needed to create a soft smooth dough (kneading will take about 8-10 minutes).
• Remove to a lightly floured surface, cover with a clean tea towel and allow the dough to rest for 5 minutes.
• Shape the dough into a ball and place into a greased bowl; cover and rise for about 1-1/2 hours or until doubled (the rising time will vary depending on how warm your kitchen is).
• Punch down the dough and allow to rest in bowl for 5 minutes.
• In a small bowl mix together the brown sugar with cinnamon.
• Transfer to a floured surface, roll into about 18 x 13-inch rectangle with short end facing you to make rolling up easier (I just spread out the dough using my hands, the measurments do not have to be exact).
• Spread the softened butter over the dough (you can use more than 1/2 cup buter if desired, I usually do!).
• Sprinkle the brown sugar/cinnamon mixture evenly over the butter, sprinkle with raisins and/or nuts if using.
• Starting at the short end roll up the dough as tightly as possible (the dough will spread out even more while rolling).
• Pinch the long seam together as best you can, you might also want to slice a small piece off both ends to even off the roll).
• Using a serrated knife slice log into two even halves, then slice each half into 6 even slices (this will give you 12 pieces, although I sometimes get less).
• Generously butter two 9-inch round cake pans (or use one 13 x 9-inch pan and place 3 rounds across, 4 rounds down in the pan).
• In each round cake pan place 5 dough rounds around the pan and 1 dough round in the middle placing cut-side down.
• Cover with a clean tea towel and allow to rise in a warm place until doubled (this may take about 1 to 1-1/2 hours or more depending on the temperature of your kitchen).
• Set oven to 375 degrees F.
• Bake until browned about 25 minutes.
• Cool the buns slightly then drizzle the icing over the warm buns.

Steps:

• For the dough: Combine the milk, granulated sugar, butter, salt and yeast in the bowl of a stand mixer fitted with the hook attachment and stir to combine well. Add the eggs and stir until well mixed. Add the flour and mix on medium-high speed until the dough is smooth and elastic, about 4 minutes.
• Transfer the dough to a large, lightly oiled bowl and cover with plastic wrap or a clean kitchen towel. Let stand in a warm, draft-free place until doubled in size, 1 1/2 to 2 hours.
• Punch the dough down and lightly flour a work surface. Lay the dough out and pat or roll the dough out into an 18-by-12-inch rectangle.
• For the filling: Butter a 13-by-9-inch glass baking dish. Spread the softened butter evenly all over the dough, leaving a 1/2-inch border, then sprinkle evenly with the brown sugar and cinnamon. Sprinkle with the pecans and raisins if using. Starting with a short end, roll up the dough and press and crimp the edges to seal. Cut the dough into 12 slices and arrange them in the buttered baking dish. If you want to bake them the same day, cover with plastic wrap and let stand until doubled in size, about 1 hour. Otherwise, refrigerate overnight; take out of the refrigerator and let sit at room temperature for 1 hour before baking.
• Preheat the oven to 375 degrees F. Bake the cinnamon rolls until puffed and golden brown all over, about 25 minutes.
• For the icing: Put the confectioners' sugar in a medium bowl. Whisk in the melted butter, vanilla and 4 tablespoons of milk; whisk until smooth. Add additional milk, about 1 teaspoon at a time, if needed to achieve a thick but spreadable consistency.
• Spread the icing over the warm cinnamon rolls. Serve warm.

Steps:

• Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.
• Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.)
• Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
• Roll out the dough, fill and cut into buns (see Cook's Note). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.
• Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.

Steps:

• Pour boiling water over all bran cereal.
• Stir in shortening, sugar and salt. Continue stirring until shortening is melted. Let stand until cool.
• Dissolve yeast in warm water.
• Add yeast and eggs to bran mixture.
• Stir in flour. Turn onto floured cloth. Knead until smooth.
• Place in greased bowl.
• Cover and let rise until doubled in size.
• Knead down. Make into rolls and place in well greased baking pan. Let rise until double in size.
• Bake at 375 degrees until golden brown.

Steps:

• In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
• Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy
• In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it's done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn't rip, it's ready. Or, press a finger into the dough to see if it bounces back.
• Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
• Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
• Divide the dough into 16 equal balls, roughly the size of tangerines.
• Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
• Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
• Preheat the oven to 375˚F (190˚C).
• Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt.
• Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
• Enjoy!