Two hour buns from start to ‘out of the oven’, virtually idiot proof.
This is how I do it, I am not a baker and don’t aspire to be. It has to be fast and simple or I won’t bother
Seven ingredients including the water!
Count off ingredients as you use them so you don’t forget.. its an age thang…lol
In one bowl measure seven cups of all purpose flour and two generous tablespoons of fast rising yeast. If yeast is old, buns won’t rise.
In another medium sized bowl measure two cups of hot water. Recipe calls for 3 cups of really warm water but mine always turned to cool by the time I added the rest of the ingredient’s, so now I do two cups and add the third cup of really hot water at the end.
In your two cups of really warm water add one teaspoon of salt and six tablespoons of sugar. I like to mix it until it dissolves then add seven tablespoons of oil .. any kind works .. add two eggs and mix again. Add the third cup of hot water and mix again. (not boiling hot either.. it will kill something, don’t ask loll)
Here is the best part .. I have no patience, so I dump the whole bowl of wet ingredients into the flour mixture and mix like crazy! You don’t want to dawdle but rather get all those ingredients meeting each other quickly so they can have that bonding experience!
Now hopefully you washed your hands because now we are going to play in the dough. You really need to get your hands in and knead it in. I always sprinkle more flour on the outer edges .. sometimes a lot if I used too much water.. it happens.
Knead for awhile .. this is different for everyone.. you need to incorporate all the ingredient’s and enough flour so it is not too sticky (approx. one to three minutes tops). Make a ball and let it rest in a warm place until it doubles in size.(you can oil the ball if you want and cover with a cloth) Sometimes its really fast other times it is slow.. don’t worry its not rocket science. A twenty or thirty minute nap won’t matter, one way or the other.
When double in size (or huge.. IF YOU HAD A REALLY LONG NAP) cut off pieces and make into balls, rolls or however you want them to look. Place on your sheet pan (oiled) or parchment paper.. I prefer parchment paper. Let rise again and have another nap if you want. When they get double in size or looking really good, pop them into a 350 degree oven and set your timer for 25 minutes.
Some ovens are hotter or not as hot or whatever.. but if they are not brown enough I will bake for another five or ten minutes (I like my buns browner, just sayin…) ALWAYS set the timer! As we age we get distracted and we don’t want you to burn your buns or worse yet start a fire and then they will take away your stove! I now understand why that happens.. just sayin. Brush your buns with oil, margarine or butter when they come out of the oven.. we all want nice looking buns, right?
7 cups flour
2 tablespoons of fast rising yeast
mix dry together then in another bowl mix wet together .. then add wet to the dry.
3 cups really warm water (see above notes)
1 teaspoon of salt
6 tablespoons of sugar
7 tablespoons of oil
That’s it.. happy baking, share this with your friends and family so they can have great looking buns too : )