White Lily Yeast Roll Buns 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:

• Remove 12 White Lily Frozen Dough pieces from the freezer.
• Allow White Lily Frozen Roll Dough to thaw at room temperature.
• To thaw the rolls quickly: place wrapped dough in the microwave for about 1 minute.
• Heat just until dough is soft, but not warm.
• When dough is thawed, press one roll lightly so it is flattened to about half of its original height.
• Then place a ball of dough on the top of the flattened piece.
• Press lightly so the top stays rounded.
• ,but sticks to the bottom roll.
• Spray plastic wrap with non-stick cooking spray.
• Cover the rolls and allow to rise in a warm place for about 2 hours or until dough is double in size.
• Preheat oven to 400 degrees.
• Lightly brush the top of each dough piece with egg white.
• Sprinkle instant minced onion and cheddar cheese evenly over the dough.
• Bake on the center rack in oven for 14 to 16 minutes or until the buns are golden brown.
• (Watch carefully, the buns brown and then get over done quickly.).
• Remove from the baking pan and allow to cool completely on wire rack.
• When buns are cooked, slice at indention between the two rolls.
• Store in airtight container or serve immediately.
• These can be made ahead and frozen, but are best when served the same day.

Steps:

• In a large bowl, combine 3 1/2 cups flour, yeast, salt and sugar. In a small saucepan, combine milk and butter, and place over low heat until milk is lukewarm. Pour into bowl of dry ingredients. Mix with a fork to make a rough dough, adding more flour, 1 tablespoon at a time, if necessary.
• Using a mixer with dough hook, or by hand, knead dough until smooth and silky. Place in an oiled bowl, and cover with plastic wrap. Let rise in a warm place until double in size, about 1 hour.
• Punch air out of dough. Oil a baking sheet, and set aside. Pull off pieces of dough the size of walnuts, and form into round balls. Place on baking sheet almost touching, about 1/4 inch apart, in 6 rows of 5 each. Cover with a kitchen towel, and let rise in a warm place 30 minutes. Meanwhile, heat oven to 425 degrees.
• When rolls have risen, make a glaze by beating together the egg, milk and salt. Paint rolls with glaze. Sprinkle one row with sesame seeds and the next with poppy seeds; leave the third row plain, and then repeat pattern. (A teaspoon of seeds should decorate 2 rows.)
• Bake rolls until risen and golden brown, about 15 minutes. Transfer to a cooling rack or serve immediately. To serve, place on a plate so rolls can be torn off to be eaten.