Friday, April 2, 2010

Joyce's Buns

In large mixing bowl mix together:

½ c. butter
2/3 c. sugar
1 ½ t. salt
1 c. boiling water

In small bowl mix together:

1 c. room temp water
1 ½ T. sugar
1 ½ T dry yeast

Dissolve sugar in water then add yeast. Let sit for about 10 minutes.

When the butter is melted and the butter mixture is at room temp and the yeast is dissolved, add yeast mixture to butter mixture, then add 2 slightly beaten eggs and stir. (Make sure the butter mixture has cooled down to room temp before adding the yeast mixture. Yeast and hot water do not get along!) Stir in 5 1/2 c. bread flour, two cups at a time. Stir well after each addition. Cover with a damp towel and place in fridge overnight or at least four hours.

Remove dough from fridge and punch down on floured surface. Cut in half and roll each half into a circle. With a pizza cutter, cut the circle like a pie. For sandwich size rolls, cut each circle into eight pieces. For dinner size rolls cut each circle into twelve pieces. Roll up each piece, starting at large end and place on greased cookie sheets. Let rise until double, about 1 ½ hours. Bake at 350 degrees until golden brown, about 12-15 minutes. (You may need to bake sandwich size rolls a little bit longer.) Rolls can be made ahead of time and frozen.

From whence it came: My Aunt Joyce is famous for her buns. These buns, people! These buns! My Aunt Ethel makes these, too, but for some reason they got the name Joyce's Buns. My Aunt Joyce is terrific! She helped me make the sheet cakes for my daughter's wedding last summer and they were amazing! She is such a sweetheart. Aunt Ethel is just as great, and her buns are just as fabulous! I love my aunties!

Why it's blogable: You cannot beat these rolls. They are so good, and as far as yeast recipes are concerned, this one is easy. All you need is a big bowl and a wooden spoon. No kneading required. I've made this recipe at least a billion times. Don't be scared, you can do it. Give it a try!

A few tips: The original recipe called for cake yeast, which is very hard to find and very expensive if you happen to find it. The recipe works just as well with dry yeast, as long as you use REAL butter and bread flour. Don't make substitutions. All your effort won't pay off nearly as well if you don't use real butter and bread flour. Oh, and just so you know, I always double the recipe. They freeze wonderfully! Make these for your family and I promise they will love you forever!

Hope you enjoy stirring it up!

Click here to get the printable:

No comments:

Post a Comment