Wednesday, October 13, 2010

Easiest (and tastiest) Homemade Buns from Scratch

I love homemade buns. I do have a lazy side to me though, and usually if something is not reasonably easy, I don't want to do it. I usually make buns from scratch in my food processor. The dough blade in it broke recently, and so I was scrambling to find a recipe. This one intrigued me when it said "DON'T KNEAD". You do have to knead the dough, but only 4 or 5 times. These buns are the easiest handmade (without a machine) buns I have ever made, and they are very tasty. They look pretty impressive too.

-2 packages active dry yeast
(1 pkg. = 2 1/4 tsp)
                           -1/4 c warm water
                           -2 c warm milk
                           -1/2 c sugar, divided
                           -1 large egg, beaten
                           -1 tsp. salt
                           - 6 1/2 cups flour
                           -1 c butter, melted
                           1 large egg
                           1 tbsp. milk or cream

In large mixing bowl, dissolve yeast & 2 tbsp. sugar in warm water. Let stand until foamy, 5-10 minutes. Whisk in warm milk, remaining sugar, egg, and salt, mixing well. Gradually add 3 cups flour, one cup at a time; beating until smooth. Beat in butter, mixing well. Add remaining flour, beating to make a soft dough (dough will be slightly sticky). Do not knead. Place dough in a greased bowl, turning to grease top. Cover and refrigerate over night. Punch down dough. Turn out onto lightly floured surface, divide dough into 2 equal portions, knead each 4 or 5 times. Let rise about 10 minutes. Lightly grease 2 baking sheets. Using a floured rolling pin, roll one dough half into a 12 inch circle. Cut circle into 12 wedges. Roll up eaach wedge starting at wide end. Place point-side down, 2 inches apart on prepared baking sheets. Repeat with remaining dough half. Cover loosely with plastic wrap or clean tea towel; let rolls rise in a draft free warm place until almost double. Use a pastry brush to apply glaze to the tops of each roll. Bake at 375 degrees until golden brown (approx. 15 minutes)

Here's the recipe card:

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