Recipe by Chef Dee
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.
Top Review by Just Janie
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 !
- 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.