Ruths Mazola Buns Recipes

Steps:

• Buns: When you are ready to bake, preheat the oven to 170 degrees F. Prepare 2 (9 by 12-inch) rectangular baking dishes by spraying with nonstick oil spray.
• In a mixer fitted with a dough hook, mix together starter, granulated sugar, vegetable oil, salt, water, yeast and flour.
• After mixing the dough for about 2 minutes, remove the dough to a bowl sprayed with nonstick oil.
• Cook's Note: If the dough mix is too loose, add more flour.
• Cover with a towel and let rise until doubled in size. The rising process will take 1 to 4 hours, depending on the altitude and weather at the time and place you are making the buns.
• When doubled, dump the whole pile of dough onto a well-floured surface and with a rolling pin manipulate the dough to make a rectangle about 1/4-inch thick.
• Filling: Melt 2 sticks of butter to where it is creamy and spreadable. Spread the butter onto the dough triangle making sure you spread thoroughly to all corners. Sprinkle brown sugar and then cinnamon over the butter making sure that the whole triangle is covered, corner to corner. Top with chopped pecans and raisins.
• Roll the dough into a tight roll. Cut with a serrated knife into 2-inch long rolls and place into the baking dishes.
• Cook's Note: If using the rectangle baking dish, snuggle the buns together as if they were trying to keep each other very warm. You might want to manipulate the size of the pan to make sure that the buns are very snug in the pan.
• You do not have to cover the rolls, but you need to let them rise in an oven set at 170 degrees F to proof until you see that they are almost but not quite doubled in size, about 40 to 50 minutes. When you see that they are at that point, turn the oven up to 350 degrees F. Bake for 25 minutes until you see that they are truly golden on the top.
• Cook's Note: A good test is when you take them out of the oven and push on the very center of a bun; if it sinks inward easily and feels doughy, they will need 5 to 10 minutes more cooking time.
• Glaze/Icing: In a mixer beat powdered sugar and half-and-half until smooth and without lumps. Take the buns out of the oven and put them on a wire rack. Immediately glaze them with a pastry brush. After glazing all of the buns, go back over and glaze once again.
• Cook's Note: If you desire, you can melt more butter on the top before serving. If warming buns after they are cool, 20 seconds in the microwave revives that incredible hot-out-of-the-oven taste. However, even cold, they are awesome.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Steps:

• Mix together water, sugar, oil and yeast in your mixing bowl.
• Add about 4 cups of flour, then the beaten eggs and salt.
• Then add the remaining flour, the last two cups a little at a time until the dough is the right texture and easy to handle: you may not use all the flour.
• I let my bosch knead the dough a few minutes.
• If hand kneading, turn onto floured surface and knead until smooth.
• Place in a large covered mixing bowl which as a little oil in it and let rise to double in size.
• Punch down and form into buns, placing them on greased baking sheets.
• Cover with a clean teatowel and plastic sheet and let rise again.
• Bake at 375 degF for about 10-12 minutes.
• Remove from pans and let cool on baking racks.
• If you plan to freeze them, make sure that they are cold before putting them in the plastic bags.
• Enjoy!

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:

• Mix 2 C flour& yeast in a large bowl.
• In a separate bowl, heat milk, water, oil, sugar& salt to lukewarm in microwave.
• Add all at once to flour mixture and beat till smooth. (Approx 2 mins in a Kitchenaid stand mixer).
• Mix in enough flour to make a soft dough (2 - 2 1/2 Cups).
• Mix well until dough is soft and slightly sticky, then turn out onto floured surface and let rest under a large greased bowl for about 15 minutes.
• Shape dough into 12-15 small balls and place on greased baking sheet to rise until doubled in size. (approx 45 Mins).
• Bake in preheated 400 degree oven 12-15 minutes.

Steps:

• Mix Yeast items and let stand in a large bowl (I like my tupperware thatsa bowl!).
• Knead out until dough is soft and does not stick to your hands.
• Cover and let rise 45 minutes.
• Punch down and let rise 30 minutes.
• Shape into buns and let rise for 2 hours.
• Bake at 375 for 15-17 minutes or until golden brown.