Prep 35 mins
Cook 15 mins
When she was stationed in Germany, my aunt fell in love with some rolls her neighbor made. She finally asked for the recipe and the neighbor said it had been her grandmothers and passed down to her. I think it was modified a bit from the grandmother's time because I don't think they had electric skillets but never the less, they're delicious.
- 4 teaspoons active dry yeast
- 1⁄4 cup granulated sugar
- 1 cup warm milk (105-115 F)
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 3 1⁄2-3 3⁄4 cups bread flour
- 1⁄2 cup water
- 1 tablespoon shortening
- 1 dash salt
- Prep time does not include rising times.
- In a medium bowl, dissolve yeast and sugar in milk. Stir in eggs, oil, salt, and 2 cups of the flour. Beat 2 minutes. Add enough remaining flour to make a soft dough.
- Knead 10-12 minutes with a dough hook or by hand. Place in lightly greased bowl, turning once to grease the surface. Cover, let rise until doubled.
- Punch down. Cover, let rest 10 minutes. Divide into 8 equal pieces. Shape each piece into a bun. Place on a greased cookie sheet, cover and let rise 15 - 20 minutes.
- In large non-stick electric skillet or frying pan, with lid add 1/2 cup water, 1 tablespoon shortening and dash of salt. Bring ingredients to a boil on high setting. Place four buns in boiling mixture, cover with lid and reduce heat to 250 degrees.
- Cook for 10-15 minutes without removing the lid. Listen and you will hear them frying. At this point, most of water should be evaporated. Remove lid and increase temperature to 375 degrees. Brown both sides of buns in skillet.
- Cook other four buns the same way. Serve warm.
I didn't like these. I am not sure why, maybe the texture, or something to that effect. They seemed very heavy to me. The recipe came out well, and may be great for someone with different taste, it just didn't suit mine. Thanks for the recipe anyways though.