Friday, February 28, 2014


I have a secret to share with you today.......(As I write those words, it makes me think of some horrible ad campaign for skin cream or other such potion. My secret is not as "life-changing" - haha!) as those ad secrets may be, but for bread bakers out there, it may of value!) I have found THE most delicious roll/sandwich bun recipe! Ta da! That's my secret.......and I'm going to share it with you. 

I have searched for a very, very, very long time for an outstanding sandwich roll recipe. Fortunately, that search has not left me empty handed. I actually have three or four recipes that I've tweaked, saved and now depend on regularly.They include these recipes that are already listed on this blog: Honey Wheat Rolls and  Brioche Slider Buns. There's an Onion Bun and a Sweet Potato Kaiser Roll recipe that I haven't yet listed, but also take out of my arsenal frequently, too. Today's recipe yields a very simple, light, tasty, fluffy roll that can be dressed up (topped with sesame seeds or poppy seeds) or dressed down (plain jane).....any way you eat it, it's marvelous!!!! 

Best Buns Ever! 

1 Cup warm water
3/4 Cup warm milk
1 Packet/Tbsp. Red Star Platinum yeast 
3 Tbsp. sugar
1/4 Cup melted shortening
1/2 Tbsp. salt
3 1/2 Cup unbleached flour or bread flour, plus additional 

Place water in EZ DOH bucket and dissolve yeast in the water. Let rest briefly. Add remaining ingredients and EZ DOH-it until the dough is smooth and silky, yet slightly sticky. (You may have to add a little more additional flour, but don't add too much. You don't want a miserably sticky dough....just tacky). Remove dough from the bucket and let rest on the counter, covered with a clean dish towel, for 10 minutes. Spray the interior of the bucket with cooking spray , knead the dough very briefly with your hands and return the dough to the bucket. Cover and continue to let dough rise until doubled. Punch the dough down and divide into 12 even pieces (24 if you want to make sliders). Shape in balls and place in a greased  9x13 baking pan or on a greased cookie sheet. Cover and let rise until the rolls fill the pan or are doubled. * Heat oven to 375. Bake rolls for 20-25 minutes, until golden. Brush with butter, if desired. * (If you want a seed-topped roll, mix 1 slightly beaten egg white with a tablespoon of water and brush on the rolls BEFORE baking. Sprinkle with seeds and bake) 


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