I made these with a stand mixer and my hands, not with a bread machine. They were awesome! I used 4 cups bread flour then the rest was all purpose flour for kneading and rolling. I also divided the dough in half and cut each log into 9 pieces for a total of 18 small buns rather than 12 huge ones - still baked in a 9x13 pan. This size was better especially when taking them to a potluck. Stand Mixer Method: Dissolve 1 tbsp of the sugar from the recipe in warm (100-110F) milk. Stir in yeast and leave to proof for 10 minutes. Using the dough hook, add beaten eggs and melted margarine. In a separate bowl, combine 4 cups bread flour, remaining sugar and salt. Gradually add this to the yeast mixture. If dough is still too wet, add additional all purpose flour to form a shaggy, slightly sticky dough. Turn dough out onto floured surface and knead a few times to form a smooth ball. Place in greased pan, turning to grease the top of the dough, cover and let rise. Continue with the recipe from this point on. **I let my dough rise in the oven (turned off, door closed, oven light on) with a pan of hot water underneath for moisture and warmth.**
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I made these with a stand mixer and my hands, not with a bread machine. They were awesome! I...