Light & High Buns

Light & High Buns:

1 cup warm water

4 tbsp yeast

2 tsp sugar

5 cups warm water

5 beaten eggs

1 cup oil

3/4 sugar

2 tbsp salt

*12-14 cups flour (you may choose to add some whole wheat or multi-grain flour)

This recipe will work perfectly for any Bosch users!

Put first 3 ingredients in a bowl. Put aside. Put next 5 ingredients in your mixing bowl. Beat in 5 cups flour. Add yeast mixture. Add remaining flour in 1 cup at a time until you have a soft but not too sticky dough. This is the tricky part. 

*The amount of flour you use may vary from one time till the next-or at least it does for me. I usually have to use the full 14 cups or even more sometimes. Every flour is different. The key is to keep trying. The more often you make buns you will learn the feel to perfect bun dough!

 Put dough  into a large greased bowl. Cover with a tea towel and place it in a place where it is free from any drafts. I like to put mine in the micro wave or in the oven. Let rise until doubled. This varies as well, usually anywhere from 30-60 minutes.

I like to put my dough onto a greased counter top and then put into pans. By put into pans I mean roll dough into small balls and place into your greased cookie sheet. I usually opt out of greasing the pan and choose to use parchment paper instead. Remember your dough will need to rise again and it keeps rising as it bakes as well. For an 11 x 18 cookie sheet I like to put mine in 5 rows of 4. Cover and let rise again until doubled in size.

Pre-heat oven to 375. Some people like to bake buns at a higher temperature such as 400. This will depend on your oven. Again, you will learn from trial and error as to what works for you and your oven. Bake for about 15 minutes or until golden brown. Remove from pans to wire or wooden  racks to cool. 

Yield: Approximately 6 dozen buns

I consider this my all purpose dough. I usually make a few dozen buns with it and use the rest for making bread, sub buns, ham & cheese sticks or even cinnamon rolls.