Golden Cornmeal Yeast Buns |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 24 |
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This recipe is a great help to me when I don't have purchased buns on hand. We enjoy them with hamburgers at home and with luncheon meat when we're on the go. Kathy Scott, Hemingford, Nebraska Ingredients:
2 cups milk |
1/2 cup butter, cubed |
1/2 cup yellow cornmeal |
1/2 cup sugar |
1 teaspoon salt |
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
4-3/4 to 5-1/2 cups king arthur unbleached all-purpose flour |
3 eggs |
Directions:
1. In a saucepan,combine the milk, butter cornmeal, sugar and salt. Cook and stir until butter is melted. Cool to 110°-115°. In a bowl, dissolve yeast in warm water. Add 3 cups flour and milk mixture; beat until blended. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be slightly sticky). Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rise in a warm place until doubled, about 1 hour.
2. Punch dough down; turn onto a lightly floured surface. Divide into four portions; divide each portion into six pieces. With lightly floured hands, shape into buns. Place on greased baking sheets. Cover and let rise until doubled, about 40 minutes. Bake at 350° for 18-22 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 dozen.
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