Jake's Buns

"This is the recipe I normally use for buns & cinnamon rolls. You can use either warm or cold liquid. If you use cold it will take a little longer for your dough to rise. I turn the oven light on & let my dough rise in there.You will end up with about 5 lbs of dough. This will be enough to make 40 - 2 oz dinner buns, or 24 - 2 oz dinner buns & a dozen fairly large cinnamon rolls. I use my Kitchen Aid mixer so I don't have to knead the dough. I use a scale when making my buns, then I am assured of getting a uniform size. While this is a bit more time consuming than some recipes, the end results are worth it. This is the dough that I use for my cinnamon rolls Recipe #447349 ."
 
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photo by Demelza photo by Demelza
photo by Demelza
photo by Demelza photo by Demelza
Ready In:
2hrs 20mins
Ingredients:
9
Yields:
40 buns
Serves:
40
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ingredients

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directions

  • Beat 1st seven ingredients together.
  • Beat in 6 cups of flour, 1 cup at a time, & the yeast.
  • Change to dough hook and add last 3 cups of flour.
  • Mix well, till you get a nice dough ball.
  • Let rest 5 minutes.
  • Knead 2 minutes.
  • Let rise in oiled, covered bowl, in a warm place for 20 minutes.
  • Punch down & let rise 2 more times, for a total of 1 hour rising time.
  • Form buns and place on parchment lined baking sheet.
  • Cover & let rise 30 minutes, or till doubled.
  • Bake at 350°, for 20 minutes.
  • Brush tops with butter while still hot.

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RECIPE SUBMITTED BY

Chef #8832636. My memebership on this site goes back to the days of recipezaar, so I have seen a lot of changes on the site over the years. I still miss the forums, they had a wealth of information in them, and it was great to be able to connect with other chefs through them. I don't think zmail exists anymore either, so I don't think we have any way of contacting other chefs now. I haven't been on the site much in the last few years, mainly because of the changes. I do still pop in to look for specific recipes. I enjoy cooking, and am passionate about baking.
 
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