Make It Yourself...Simple White Bread Buns or Rolls

Clockwise Top L: Dinner rolls with seeds,
Onion Hamburger Buns,  Half Recipe of Buns and a Braided Loaf
Egg wash and dried onions 
The simple white bread recipe we have been using is great for rolls or buns.  Its really the only bread recipe you ever need!
You can stock your freezer with a variety of dinner rolls and sandwich buns from the same recipe.
If you want a more nutritious dough, add a tablespoon or two of wheat germ or bran, or a tablespoon of each to the measuring cup before adding the flour.              
Simple White Bread Buns or Rolls
  6 ¼    Cups  Flour, All-purpose -- 1# 12 ounces
  3        Tablespoons  Sugar
  2        Packages  Instant, rapid rise or bread machine Yeast
  2        Teaspoons  Salt
  1 ½    Cups  Water -- 120°-130°
     ½    Cup  Milk -- 120°-130°
  2        Tablespoons  Butter, lard -- softened
In mixer bowl, combine 2 1/2 cups flour, sugar, yeast and salt.  Heat water, milk and fat  until very warm (120-130°).  Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally.  Add enough remaining flour to make a soft dough.  Change to dough hook and knead on speed 2 for 6 minutes.
Brat and Hamburger Buns 
Cover bowl tightly; let rise 10 minutes.
Shape as desired, let rise and bake.
Rolls:  Use 1/2 of dough.  Shape into 8-12 equal pieces and place in greased 8" pan.  Cover; let rise until doubled, 20-30 minutes. (Fill a 13 x 9" pan with the whole recipe).
For dinner rolls:  Top with egg mixed with 1 tablespoon water; sprinkle with sesame or poppy seeds.
For onion rolls:  Top with egg mixed with 1 tablespoon water; sprinkle with 2 tablespoons instant minced onion.
For either, bake at 375° for 20-25 minutes, until done.  Cover with foil during last 5 minutes to prevent excess browning if necessary.
Remove from pan; let cool on wire rack.
For hamburger or brat buns:  Shape 3 ounce portions of the dough into rounds or oblong buns, flattening them.  Use half-sheets or jelly roll pans; I line mine with parchment paper or grease the pans.  (I used the egg wash from the dinner rolls on these).  Bake for 20-25 minutes.  Half of the recipe will make 8 buns; I often make 8 of each and slice and freeze them for grilling in the summer.

2 comments:

  1. I so enjoy reading your blog, ladies. I check in every day. Thank you for sharing!

    Sharon

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    Replies
    1. Glad to have you join us, Sharon! Thanks.

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