Jason’s Grandma’s 2 Hour Buns
Jason’s Grandma’s 2 Hour Buns
AuthorJulie
In a large bowl, combine 2 cups of the flour, the sugar and yeast. In another bowl, whisk together the water, oil and egg. Add to the flour mixture and stir until well blended. Add the remaining flour and salt, stirring until the dough comes together.
Knead for 5-7 minutes, scattering some extra flour on your countertop if it needs it, until the dough is smooth and elastic. Let sit and rise for 15 minutes, then punch the dough down and let it rise for another 15 minutes.
Punch the dough down again and shape it into buns about half the size you want them to be once baked. Place them close together in a buttered or parchment-lined 9-x13-inch baking dish, cover with a tea towel and let them rise for about 1 hour, or until doubled in bulk.
Meanwhile, preheat the oven to 350F. Bake the buns for 15-18 minutes, or until deep golden. Makes about 1 1/2 dozen buns.
Ingredients
Directions
In a large bowl, combine 2 cups of the flour, the sugar and yeast. In another bowl, whisk together the water, oil and egg. Add to the flour mixture and stir until well blended. Add the remaining flour and salt, stirring until the dough comes together.
Knead for 5-7 minutes, scattering some extra flour on your countertop if it needs it, until the dough is smooth and elastic. Let sit and rise for 15 minutes, then punch the dough down and let it rise for another 15 minutes.
Punch the dough down again and shape it into buns about half the size you want them to be once baked. Place them close together in a buttered or parchment-lined 9-x13-inch baking dish, cover with a tea towel and let them rise for about 1 hour, or until doubled in bulk.
Meanwhile, preheat the oven to 350F. Bake the buns for 15-18 minutes, or until deep golden. Makes about 1 1/2 dozen buns.
I made this for a friend’s belated picnic birthday, and they were delicious! I substituted half rye flour, and a squeeze of lemon (on my rye flour bag it says this helps with bread making?! not sure why, but I included). It was a sticky dough for me so I used close to the 4 cups in the end. I made 11 buns, and baked 9 in a square pan, and 2 nearly touching on a cookie sheet. I really loved the texture and taste! The ones baked in the rimmed pan were more like a dinner roll, and the ones on the cookie sheet had more of a crust, perfect for burgers! We piled with egg salad, arugula, and carrot pickles. Will definitely make again 🙂 Thanks for sharing this tasty recipe!