I'm on a ROLL.....

My Mom always makes home made buns or dinner rolls on special occasions. She has a great tried and true recipe which you let rise overnight in the fridge. The down fall is that she always has to cook them earlier in the day or the day before the big feast and I think there is NOTHING like having a home made bun fresh from the oven at the table!

So when I saw this recipe on my Cousin's blog, Accountants can cook? I was given renewed hope for fresh bread at the table.

The best part about this recipe is that it takes as much time to make (or sit on my counter) as the chicken did to cook. Once I pulled the chicken out to rest, the buns went in. Everything was done at the same time and was Oh - So - Good!!

You will need a bowl with a lid:
Put 5 cups of flour into the bowl and make a well
On the stove over medium heat warm:
3/4 cup milk
3/4 cup water
1/2 cup sugar
1 tsp salt

Once warmed, mix in:
5 tsp yeast
2 eggs

Pour the milk mixture into the flour well and put the lid on. Do NOT stir. Just walk away. In 30 minutes come back and you should have:

Melt 1/2 cup of butter and pour into the above mixture. Mix well with a wooden spoon, knead lightly until it is combined and put the lid back on. Walk away for another 30 minutes.

When you come back, the dough should have doubled in size.

Shape into 16 rolls and let sit on the counter for 30 minutes. Put into a 400 F oven for approximately 10 - 15 minutes. Perfect if you have meat resting!

I really enjoyed these buns. The folks at my table said they had a strong yeast flavor - but I reminded them that that was what bread is, and since they didn't cook they really didn't have a say!! But even with the complaining they were eaten up. I actually halved this recipe as I was only feeding 4 people - and I found they were quite large. Next time I will half the recipe but still pull out 16 buns.

Enjoy

CC.