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.
- Stir 3/4 cup sugar, oil and salt into boiling water.
- When the oil mixture has cooled,stir in the eggs and 1 cup flour.
- Stir the warm water, 1 teaspoons sugar and yeast together.
- In a large mixing bowl, combine the oil mixture and yeast mixture.
- Add the remaining flour, working it in one cup at a time, until the dough is soft, and no longer sticky.
- Knead the dough, place in a large oiled bowl, let rise.
- Punch down, let rise.
- 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.
- The yield may vary, depending how big you want your buns, lol.
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.