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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe has been in my family for years. Store-bought buns just can't compete with these homemade ones. The dough is made ahead and rises in the refrigerator. Ingredients:
1 package (1/4 ounce) active dry yeast |
1 cup warm water (110° to 115°), divided |
2 teaspoons plus 1/2 cup sugar, divided |
1 cup warm milk (110° to 115°) |
1/4 cup shortening |
2 teaspoons salt |
2 eggs |
6 to 6-1/2 cups king arthur unbleached all-purpose flour |
topping: |
1 egg |
1 tablespoon cold water |
caraway, poppy or sesame seeds |
Directions:
1. In a bowl, dissolve yeast in 1/4 cup warm water. Add 2 teaspoon sugar; let stand for 5 minutes. Add the remaining water and sugar, milk, shortening, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate overnight.
2. Punch dough down. Turn onto a floured surface; divide into 12 pieces. Shape each into a 5-in. x 2-in. roll. Place 4 in. apart on greased baking sheets.
3. Beat egg and cold water; brush over rolls. Sprinkle with caraway, poppy or sesame seeds. Cover and let rise in a warm place until doubled, about 2 hours.
4. Bake at 425° for 8-10 minutes or until golden brown. Remove from pan to wire racks to cool. Yield: 1 dozen.
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