One day there was an offer in the mail about all the great recipes I could get if I signed up from some baking school club of some sort.. Its a while ago.. about 6 yrs ago probably :) So.. obviously I dont remember.. what I do remember though is that they sent a few samples of some great recipes they share.... I never did sign up for the baking school offer, but I kept the sample recipe cards.. !! This is one from that.
This dough requires hardly any kneading and can be made upto 4 days ahead(I have not kept it more than 2 days though). Just take it out of the refrigerator, let rise and bake for perfect buns everytime.
Ingredients:
1 cup warm water (105F - 115F)
2 packages active dry yeast
1/2 cup (1 stick) butter (melted)
1/2 cup sugar
3 eggs
1 teaspoon salt
4-4.5 cups All purpose flour
Sesame seeds/Carrom Seeds/Caraway.. (optional)
Process:
Combine the warm water and yeast in a large bowl. Let the mixture stand until the yeast is foamy, about 5 minutes. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time until dought is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or upto 4 days.
Grease a 13 X 9 inch baking pan.Turn the chilled dough out onto a lightly floured surface.Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball and place in even rows in the greased pan. Cover and let dough balls rice until doubled in volume,about 1 hour. I sprinkled some sesame seeds ,caraway and some carrom seeds on some of the buns.
Preheat oven to 375F. Bake until rolls are golden brown, 15-20 mins(I did it for 17 minutes). Brush warm rolls with melted butter, if desired. Break rolls apart to serve.
I will be using these for my Pav Bhaji from now on.. Taste so much nicer than the store bought sandwich buns.
Tips:
Do not use the "quick-rising" dry yeast for this recipe.
Make sure the water is not too hot for the yeast. A little warmer than luke warm would work.
This dough requires hardly any kneading and can be made upto 4 days ahead(I have not kept it more than 2 days though). Just take it out of the refrigerator, let rise and bake for perfect buns everytime.
Ingredients:
1 cup warm water (105F - 115F)
2 packages active dry yeast
1/2 cup (1 stick) butter (melted)
1/2 cup sugar
3 eggs
1 teaspoon salt
4-4.5 cups All purpose flour
Sesame seeds/Carrom Seeds/Caraway.. (optional)
Process:
Combine the warm water and yeast in a large bowl. Let the mixture stand until the yeast is foamy, about 5 minutes. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time until dought is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or upto 4 days.
Grease a 13 X 9 inch baking pan.Turn the chilled dough out onto a lightly floured surface.Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball and place in even rows in the greased pan. Cover and let dough balls rice until doubled in volume,about 1 hour. I sprinkled some sesame seeds ,caraway and some carrom seeds on some of the buns.
Preheat oven to 375F. Bake until rolls are golden brown, 15-20 mins(I did it for 17 minutes). Brush warm rolls with melted butter, if desired. Break rolls apart to serve.
I will be using these for my Pav Bhaji from now on.. Taste so much nicer than the store bought sandwich buns.
Tips:
Do not use the "quick-rising" dry yeast for this recipe.
Make sure the water is not too hot for the yeast. A little warmer than luke warm would work.
Comments
My mouth is watttering
Sujatha