Buns (large rolls or cinnamon rolls)

BUNS/ROLLS

(24 large or 48 mini)

2 ½ c. warm water

½ c. powdered milk

¼ c. sugar

¼ c. oil

5 t. yeast (1 T. if want to refrigerate overnight)

3 c. flour (wheat or white)

2 ½ t. salt

3- 3 ¼ c. flour (wheat or white)

Directions:

1. Beat in all ingredients up to the first half of flour, with beaters. Let sit for 5 minutes to activate yeast. Water temp matches the time you want for rising... longer rise= better flavor

2. Knead in the salt and last flour for 5-7 minutes (until dough is pulled away from sides)

*Do not add too much flour. You want a soft dough- stiff dough doesn't rise well

3. Sit, loosely covered for 10 minutes. Form into 12 balls. (or roll out for cinnamon rolls)

5. Place on a greased 9x13 pan. Cover and rise until double in size (about 45 minutes).

6. Bake at 375 for 15 min (18 min for cinnamon rolls) or until golden brown

(don't overbake- they will be dry). Wheat may take a couple more minutes than white.

7. Cool on racks immediately so bottoms don't get soggy.

Cinnamon Bun Ingredients:

Inside 24 cinnamon rolls:

-Roll out the dough really thin. (More twists taste better)

-Spread 5T. soft butter, ½ c. brown sugar, 1 T. cinnamon, & 1 c. raisins

-Roll up and cut into 24 regular rolls or 48 mini rolls

-Bake then drizzle on topping after baked:

-Topping: 1c. powdered sugar mixed with 2 T. milk and ½t. vanilla

24 RESURRECTION ROLLS (for Easter)

1. Make dough for 24 large rolls (wheat or white)

2. Wrap each roll around a large marshmallow

3. Dip in 1/4 c. melted butter,

then in a bowl with 6 T. sugar and 2 t. cinnamon

4. Place 12 on each cookie sheet and rise until double

5. Bake at 375* for 15-20 min

Notes:
-1 roll = 1 serving of grain
- I figured the yeast amount as 2 t. yeast per cup of liquid (1 egg= 1/4 c. liquid),

-1 9x13 pan needs 3c. flour for buns
- You can use warm fresh milk instead of 1c. of the water and leave out the powdered milk.
If liquid is too warm, it tastes yeasty.
- You can make rolls the night before. Make dough, form rolls and place in pans.
Spray tops with cooking spray, loosely cover with saran wrap and let rise overnight in fridge.
Put on counter to warm up just while preheating the oven.

  

LARGE BATCH (48 buns- 2 cookie sheets)

Whole Wheat:

6 c. warm water

1 1/4 c. powdered milk

1/2 c. wheat gluten

2/3 c. sugar 

2/3 c. oil

4 T. yeast 

6 c. wheat flour

2 T. salt

6 c. wheat flour

White or White/Wheat Buns:
5 c. warm water
1 c. powdered milk
1/2 c. sugar
1/2 c. oil
3 T+1 t. yeast
6 c. white flour (or wheat flour)
5 t. salt
6 c. white flour
*You can do all wheat flour for this recipe,
just knead it longer to develop gluten

Sweeter Roll:
(12 large or 24 mini)
1 c. warm water (110-115*)

1 egg
1/4 c. powdered milk
3 T. sugar
3 T. oil
1 T. yeast
1 1/2 c. flour
1 1/2 t. salt
1 1/2 c. flour