Pass the buns please! I do not recall my grandmother or my mother
ever baking them. Buns came from the “Tejcsarnok”, fresh every morning with our
milk. We had it for breakfast or took it to school.
A basket of fresh buns, milk and few milk products wait by
the door of the Milk Store 1960 Fortepan
In the west buns are often served with dinner. I don’t think my friend, Ann cooks for company
without her signature buns. But I am
not convinced it makes sense to serve buns with Christmas dinner or at formal events. Though I consent that a nice bun will always jazz up a humdrum meal... and
for that, these soft, fluffy dinner rolls are perfect. And you can always skip the meal and concentrate on the buns.
FLUFFY DINNER ROLLS
3-1/2 cups flour
2-1/4 tsp instant yeast
1/4 cup sugar
1/4 cup dry milk powder
1 tsp salt
1 cup lukewarm water
1 egg
2 egg yolks
1/4 cup sugar
1/4 cup dry milk powder
1 tsp salt
1 cup lukewarm water
1 egg
2 egg yolks
1/2 cup butter, slightly melted
2 Tbsp butter
- In the bowl of a stand mixer fitted combine flour, yeast, sugar, dry milk powder and salt.
- Add the lukewarm water [just a little warmer than room temperature], the egg , the yolks and the slightly melted butter.
- Beat on low speed until dough forms.
- Change to a dough hook and continue kneading on medium high speed until smooth and elastic.
- Transfer the dough to a large buttered bowl.
- Turn the dough over and cover with a clean dish towel.
- Let the dough to rise until doubled.
- Preheat oven to 375F.
- Line a 13×9 inch baking pan with parchment paper
- Shape 12 balls and arrange them in the prepared baking pan.
- Brush the tops with melted butter and let the buns rise until doubled.
- Sprinkle the tops with a little flour and bake in the oven for 15-20 minutes or until golden brown.
