buttercrust buns (rolls)
Yummy, My family loves these. They make a great addition to any meal or sandwich. I bake them in a muffin tin if I want rolls or in a buttered cake when I want buns and double the recipe to make large 10 buns. These days I half this recipe and put it in muffin tins to bake. One or the reasons this bread is so loved is that the finished product is as light as a raised donut.
prep time
1 Hr 20 Min
cook time
20 Min
method
Bake
yield
10 serving(s)
Ingredients
- 2 - packages or 3 teaspoons active dry yeast
- 1 1/4 cups warm water (110')
- 1 stick butter, softened
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 1/4 cups buttermilk , scalded
- 1/2 teaspoon baking soda
- 5 cups sifted all purpose flour or bread flour
- - butter, melted
How To Make buttercrust buns (rolls)
-
Step 1Soften yeast in warm water. Use 1 tsp. of your sugar to activate yeast.
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Step 2Combine butter, remaining sugar, salt and buttermilk; scald and let cool to lukewarm. About 100'
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Step 3Blend in yeast and baking soda. Gradually add 4 1/2 to 5 cups of flour until soft dough is formed.
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Step 4Cover and let rise in a warm place (70' to 80') until double in size (about one hour).
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Step 5Place on floured surface and roll out to a 15-inch square. Brush with melted butter. Cut into 1 1/2 inch strips. Stack 5 high and cut into 1-1/2 inch pieces. Place cut side down in greased muffin tins. -
Step 6Rise until light (about 30 minutes). Preheat oven to 400 degrees while you are waiting for buns to rise. Bake 15 to 20 minutes. Makes two rolls per cup of flour.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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