Prep 30 mins
Cook 2 hrs
These buns are light and wonderful. In just over 2 hrs from start to finish. This recipe is from the Canadian Mennonite Cookbook.
- 1 teaspoon sugar
- 1⁄3 cup lukewarm water
- 2 (8 g) packages active dry yeast
- 1 cup milk
- 1⁄2 teaspoon salt
- 1⁄4 cup butter
- 3 -4 cups flour
- Grease or parchment paper 1 or 2 cookie sheets, depending on the size.
- Dissolve sugar in warm water. Sprinkle yeast over liquid.
- Combine milk, salt, and butter in saucepan and heat until warm.
- Add yeast and flour. Work and knead dough for about 10 minutes.
- Cover and let rise in warm place for about 30 minutes.
- Turn on floured surface and pat to 3/4" thickness.
- Cut with round (or any shape that takes your fancy) cookie cutter and place on prepared sheets.
- Let rise in warm place for about 45 minutes or until double in size.
- I usually put some flour in a hand sieve and sprinkle the tops before baking.
- Bake at 375 degrees for 15-20 minutes.
I had intended to make different buns, but found myself without eggs, so I found this, and they're quite lovely. In fact, I seem to be having the same problem as the other reviewer who couldn't stop eating them... And they went quite well with the soup I served them with.
WOW! So soft & yummy...I couldn't stop eating them! I added honey instead of sugar. I actually wanted some sweet buns and so added a little more honey that the recipe called for. I also brushed it with milk and sprinkled with Coffee sugar (large brown sugar crystals) FANTASTIC!!! Thank you for posting this! I especially like the fact that this recipe doesnt need eggs as some of my family dont eat them.
What wonderful buns! They were light, fluffy, and had a nice texture. I ended up with 12 hamburger size buns. Thank you for sharing a recipe I will use again. Reviewed for Pick A Chef Spring 2007