Tuesday, October 21, 2008
Look At Mama's Big Buns
Heh. That ought to bring some interesting web searches here.
I didn't really feel up to kneading bread with my shoulder and neck still messed up-but this was really easy dough to work with. In fact, I'd give it a few kneads, let it rest, do a couple more and after about ten minutes I had the dough ready for the first rise.
I had veggie burgers planned for tonight, which I rarely make. I thought some interesting buns might make them more palatable. I should point out that everyone else likes them, so I must be the lone weirdo that thinks they taste like preservatives and seasoned breadcrumbs.
You Will Need:"
4 1/2 teaspoons dry granulated yeast
1/2 cup warm water
1/2 cup sugar
1/2 cup solid shortening
1/2 cup milk
2 teaspoons salt
4-5 cups bread flour
For the topping:"
3 tablespoons dried onions
1 tablespoon poppy seeds
1 tablespoon paprika
(Rehydrate onions in a small bowl. When plump, add poppy seeds and paprika and spread generously on rolls before second rise).
Proof the yeast in the warm water in a small bowl. In a saucepan, melt the shortening in the milk, sugar and salt. Transfer to a bowl and let cool until lukewarm. Combine yeast with milk mixture and add eggs. Add the four a cup at a time beating well with a wooden spoon after each addition. Keep adding until you have a workable dough. Knead until smooth-about five minutes. Place in a greased bowl, turn once to coat and cover. Let rise until doubled in bulk-about 2 hours. Punch down and let dough rest ten minutes.
Divide dough into 10-12 pieces. Shape and place on a buttered baking sheet. Top buns with poppyseed/onion mixture and cover lightly with a clean towel. Let rise until doubled-about 30-45 minutes.
Preheat oven to 400 degrees F.
Bake 10 minutes, then rotate pan and bake another 10-15 watching carefully so they do not burn. Cool on racks.