Recipe by Cindy Carnes
"My little sister is into using our family cookbook. She surprises me all the time with her expertise at using yeast."
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2 (.25 ounce) packages
active dry yeast
1 1/2 cups
warm water (110 degrees F/45 degrees C)
shortening, melted and cooled slightly
4 1/2 cups
For that fresh bread taste, these buns on tops! They are a nice lightly sweet dinner roll, that could only be improved if they were more labor intensive...(kneading the dough would make them airier and a lighter bread) Although the dough needs to rise an hour, making these rolls is "quick" in a sense because after mixing the batter, all you do is let it rise while you go about doing other things. There is an easy recipe.. good for young cooks first foray into the world of bread making.
Maybe I took the title of this recipe too literally, but the buns were basically like bread dough as opposed to a batter--I was thinking they'd have more of a pancake batter consistency. However, these rolls had a great yeasty flavor and were very dense. I wouldn't use all the flour--just as needed. I also baked them at 350 for 15 minutes rather than 425 and they came out fine. A good, hearty roll.
I have been making these since I was 10 years old in 4-H (nearly 50 years now). They are blue ribbon buns for sure. Light, fluffy and so easy.
Delicious and I actually ended up making 24 muffins off of this recipe.
I added ground flax seed and the dough is very dry....what can I do?
These are a tasty, soft bun. The batter is thicker than cake batter but way too soft to knead like a bread dough. Easy to make and enjoyable.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 299
** Calories from Fat: 99
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