|Bwa ha ha. Check out the ancient burner|
cover in the background. LOL.
It covers the hole because the burner
shorts out. Sigh!
And let me tell you this, they were stupendous.
I have to admit that I mix the dough in my bread maker because I have a bum wrist. But I never bake anything in it; I shape the buns or loaves and let them rise before baking. It gives lighter fluffier buns. And we all want light-fluffy buns.
1 1/3 cups Milk2 Tbsp Olive Oil (or butter or margarine)
1 ½ tsp Salt (Don’t skip any of this or your bread will be grainy)
4 cups All-purpose flour
2 tsp Sugar
2 tsp Quick rise yeast
Measure and mix the liquid ingredients in a large bowl. (Or the break maker pan)Measure and add the dry ingredients.
Make a well in the flour and add the yeast.
Turn the break maker on to the dough setting: or mix and knead well until you have a nice ball.
Wet dough needs a sprinkle of extra flour. Dry dough needs a dribble of water or milk.
Cover and let rise 1.5- 2 hours. (Or run through the dough cycle.)
Shape into rolls and place in a lightly greased pan.
I like to make clover leaf buns by putting three small balls of dough into a muffin tin.
Let rise until double in size.
Bake at 325-350 degrees for about 20 minutes.
I like to rub a small amount of butter on the top of them when they first come out of the oven to make them soft.
They are best still screaming hot out of the oven with a bit of butter and some cheese.
|Time for some new yeast. These did rise, but not|
as much as they usually do.