Buns

Subject: **~~Buns~~** Sat Nov 08, 2008 2:51 am

Four Hour Rolls from Pat Turley

1 yeast cake in 1 ¼ cups lukewarm water, with ¼ cup sugar

As soon as dissolved add 2 tbsp lard and 1 tsp salt (Doesn’t mix real well)

2 eggs and 4 cups flour

Stir until mixed

Let rise until double

With floured hands form into rolls

Let rise

Bake 350F for 20 minutes

Subject: Re: **~~Buns~~** Sat Nov 08, 2008 2:51 am

Poker Buns (good) from Aunt Eleanor Paff

Grind up 1 ring bologna and small onion

Cut up into small pieces

5 hard boiled eggs and dill or sweet pickles and as much as you wish

Add as much cheese as you wish

Mix lightly; add enough salad dressing to moisten

Salt and pepper and a little to season eggs

Put spoonful on half bun spread lightly

Put on a cookie sheet and under the broiler until lightly brown

Subject: Re: **~~Buns~~** Sat Nov 08, 2008 2:52 am

Sponge Buns..they are wonderful

* Exported from Master Cook *
SPONGE BUNS
Recipe By:
Serving Size: 18 Preparation Time: 0:00
Categories: Breads-Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c butter or margarine
4 c. all purp. Flour or BREAD flour -- divided
2 Tbsp. instant yeast (2 pkg.) -- very rapid rise
3 Tbsp. sugar
1 tsp. salt
1 1/2 c. warm water
1 egg
Melt butter, set aside to cool. In a large mixer bowl, combine 1 3/4 c. flour with the other dry ingredients, stir well. Add water, with mixer on low, combine, then turn onto high and beat 3 min. Add egg and melted butter and beat for another 30 sec. Cover bowl with plastic and put aside in a very warm area for 20 min. Beat down the "sponge" with a large spoon. Put the dough hooks on your machine, or by hand, add 2 1/4 c. flour, kneading until you have soft smooth dough. Add more flour if needed, but a slightly sticky dough is ok. Place dough in a lightly oiled large bowl, turning dough to cover it with a light coating of oil. Cover with plastic wrap. Let rise in a warm place 40 min.** Punch down. Let rest covered 10 min. (This makes it easier to work with) Divide dough in half. To do this, roll each dough half into a thick rope and slice into 9 - 12 equal pieces. Lightly oil you hands and roll each piece in your hand to shape into buns. Cover dough that you aren't working with, so it doesn't dry out. Place buns into 2 well greased 9 x 9 pans. Cover with oiled plastic wrap. Let rise in warm area until double in size. Bake in preheated oven at 375 deg. for 20 - 25 min. lightly brush tops with butter when removed from oven. These freeze well. Thaw, and then reheat to serve, if desired.
** If you are really short on time, you could omit this rising, but it may affect the texture.
These are great.

- - - - - - - - - - - - - - - - - -
NOTES: These dinner buns are perfect - fine textured and soft!

Subject: Re: **~~Buns~~** Sat Nov 08, 2008 2:52 am

Parker House Rolls
(1st recipe)
&
Quick Parker House Rolls
(2nd recipe)

1 quart sifted flour

1/2 oz compressed yeast

1 cup warm milk

1/4 cup sugar

1 teaspoon salt

1 tablespoon butter

2 eggs

2 large baked potatoes

Dissolve the yeast in a little warm milk

Mix the butter, milk, salt and sugar.

Crumble the potato while still hot and knead into flour, yeast and liquid ingredients.

Roll out thin on a floured board and cut with a small round biscuit cutter.

Fold over the finger so that edges lap.

Set close to one another in a greased pan, allow to rise and then bake in a moderate oven (375F) for 15 minutes.

Serve warm, with butter.

Subject: Re: **~~Buns~~** Sat Nov 08, 2008 2:52 am

Quick Parker House Rolls

6 teaspoons baking powder

4 cups white flour

1-1/2 cups milk

2 tablespoons shortening, melted

1 teaspoon salt

Sift together the baking powder, flour and salt.

Add the milk and melted shortening slowly to the dry ingredients.

Stir all together until smooth

Roll to 1/2 inch thickness on a lightly floured board.

Cut round with a glass or with a cookie cutter

Fold over the finger and pinch down the edges

Stand pan in a warm place and allow to rise

Separate rolls if necessary after rising

Paint tops with butter and bake for 15 minutes in a very hot oven (450F)

Serve warm with butter

From Chicago Evening American Cookbook 1932

Subject: Re: **~~Buns~~** Sat Nov 08, 2008 2:52 am

Garlic Buns

1 loaf frozen bread dough thawed

Melt 1 stick butter

Add 1/4 tsp onion salt

1/4 tsp garlic salt

1 tsp parsley flakes

1 loaf pan greased

Pinch dough off in nickel size rounds

Roll out in mixture above Bake 350 till golden brown

Subject: Re: **~~Buns~~** Sat Nov 08, 2008 2:53 am

Hamburger Buns

1 pkg. active dry yeast
2 t. salt
2 c. warm water
1/4 c. oil
1/2 c. sourdough starter
2 eggs, beaten
6 c. all-purpose flour
1 c. unprocessed wheat bran
2 T. honey
1/4 c. margarine, melted
2/3 c. nonfat dry milk
Dissolve yeast in warm water, add starter, and mix in 2 cups flour. Let mixture stand overnight.
Stir, add honey, milk, salt oil, and eggs;
mix well. Stir in bran. Add 2 cups flour
to sponge; work it in.
Pour 1 c. flour on kneading surface. Pour
sponge on top of flour. Dust top of dough
with flour. Work the flour into the dough.
Add remaining flour until a soft dough has
formed. Knead for 10 minutes. Place dough
ball into a greased bowl. Grease the top of
dough ball. Cover dough, let rise until
double.
Punch down, knead 2 minutes. Shape into 12
round balls. Place on greased cookie sheet.
Flatten balls slightly. Brush with melted
margarine; cover. Refrigerate 2 hours.
Uncover dough balls. Let stand at room
temperature 10 minutes.
Bake buns in preheated 400 F oven 20-25 minutes.
Slice buns before serving.

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