We usually eat something with the buns, but I could easily make an entire meal out of them! With Thanksgiving just around the corner, I made a double batch yesterday so that I could have enough to take to both of the family dinners that we’ll be going to, plus a few left for us.
I was very intimidated to try homemade buns for some reason, but my good friend Tasha sent me her recipe and it’s so much easier than I thought it would be! I don’t buy dinner rolls any more and it sounds very impressive when you tell people that you made the buns too.
- 4 tbsp Sugar
- 3 tbsp Oil
- 1 1/2 cups lukewarm water
- 1 egg
- 4 cups Flour
- 1 tbsp Yeast
- 1/2 tsp salt
- In bowl beat egg, sugar, oil and water.
- Add 2 cups flour (mixed with yeast) mix until blended well.
- Add remaining 2 cups flour and salt. Blend well.
- Butter top of dough and cover and let rise.
- Shape into buns (I take about a clementine-sized ball of dough), place on cookie sheets about 2 inches apart and let rise.
- Bake at 350F for approx 15 minutes. Brush with butter/margarine while still warm.
- Depending on your mixer you should be able to double this if not triple it. These freeze really well!
- Since the dough rises a second time after you form the buns, err on the side of smaller buns or you could end up with kaisers instead of dinner rolls.
- Remember, you want your dough to come clean from the edge of the bowl, but still be sticky so they are nice and light, and airy.