Prep 20 mins
Cook 22 mins
My Mom has nice buns !! I finally got the recipe, and I'm posting it here for safe keeping. The method seems old fashioned, but it has never failed.
- 2 1⁄2 cups boiling water
- 1⁄2 cup oil
- 3⁄4 cup sugar
- 2 teaspoons salt
- 3 eggs
- 1 1⁄2 cups warm water
- 2 (1/4 ounce) packages fast rising yeast
- 10 -12 cups flour
- In a very large mixing bowl, add the sugar, oil and salt into the boiling water. let cool to lukewarm, then stir in eggs. If you think the water may to too hot for the eggs, temper them by putting the them into a small dish and very slowing pour about 1/4 c of the water on to them stirring with a fork the whole time. When mixed, pour them into the sugar/water mixture.
- In a separate bowl, stir the flour and yeast together, them add to the water mixture about 2 cups at a time. Exact measurements will vary, but the dough should be soft, not sticky.
- Dump the dough onto a lightly oiled cookie sheet and knead the dough. Clean and oil the large bowl it was in, put the dough in and brush with oil. Let is rise in a warm place (the oven - shut off, but with light on is a good spot) until doubled.
- Punch down, let rise until double again.
- Shape into buns and place into well oiled pans.
- Let rise, bake @ 350 for 20-25 min's until brown.
- Brush with butter when baked.
- This is a very large batch and can be halved. It is also a great dough for cinnamon buns and pizzas if you have some left over.
made half recipe and got 18 large, soft, flavorful, beautiful rolls. ( See my photo ). I usually use a bread machine to prepare yeast rolls but these were definately worth the work. Dough was very easy to handle and very smooth. A wonderful addition to our Christmas dinner !
This is not the recipe for you if you need rolls in a hurry,but it really is well worth every minute that is spent making them.Let's face it,most of the time is spent waiting for dough to rise,rather than any effort being exerted.I cut the recipe in half,as it seemed like a colossal amount (although next time I will definately make the full amount!).It worked out just perfectly,they were soft,light,fluffy and airy,even fresh from the oven. This is a super recipe,I highly recommend it.Many thanks for sharing this.
I think this is a good recipe, although more specifics on timing for letting the boiled mixture cool, and how long to let the dough rise would have been helpful. I ended up making a dozen buns, that were very heavy but had a nice flavor. I had enough dough to make another dozen...but it was so late by then we decided to use it as pizza crust last night. It actually makes a great pizza crust!! I think I will attempt to make these again, but I will let the dough rise longer next time and maybe end up with a lighter/softer texture.