April 1 is tomorrow, and that’s our Auntie Elsie’s birthday, or it would have been if she was still with us. We miss her every day, and while I was busy thinking of her I felt that need to make some soft white dinner buns, the kind she used to bring to every family dinner as a treat. This dough is soft and tasty, and the texture is perfect. Pretty sure she would have been proud of this effort!
- 1 1/2 cups boiling water
- 6 tsp. honey
- 6 tsp. butter
- 2 tsp. salt
Combine the above ingredients in a large bowl and cool.
- 1 1/2 cups lukewarm water (not too warm, you’ll kill the yeast)
- 3 tsp. sugar
- 2 Tbsp. fast rising yeast
Dissolve the water and sugar in a small bowl. Sprinkle the yeast on top and let sit.
- 2 eggs, well beaten
- 6-7 cups unbleached white flour
- Mix the eggs into the first (Step 1) mixture once it has cooled to room temperature.
- Add 1 cup of flour to this mixture and stir well.
- Add the yeast mixture (Step 2) to the bowl and stir to incorporate.
- Gradually add the remaining flour, cup by cup, until the dough gets too difficult to stir in the bowl. At this point, on a floured surface (your counter), empty the dough and knead by hand until the dough is smooth and elastic, about 10 minutes. You will need to keep the surface floured to prevent it from sticking.
- Place the dough into a greased bowl, cover with a clean tea towel, and place in a draft-free warm area to rise.
- Let the dough rise until doubled (about 40 minutes) and punch it down. Repeat this process once.
- Preheat your oven to 350 F and grease two 9x 13 baking trays (the ones with the small sides). You can use any shape of pan you want in actual fact. Cut off pieces of dough that are approximately 1/2 cup in size (doesn’t have to be exact!) and form into buns. I keep my fingers slightly floured and tuck the dough under as I stretch the dough to make it smooth on top, but you can use whatever technique you like!
- Place the buns about a 1/2 inch apart on the greased pan, cover and let rise until doubled, about 30 minutes.
- Bake for 15-20 minutes or until nicely browned.
I thought I had Auntie Elsie’s original recipe, but couldn’t find it. This recipe is from “Fraiche Nutrition” and if you haven’t been to her website, well – get on over there. It is packed with delicious and nutritious recipes and tips.