Mom's Buns

From: Noo

On Oct 7, 2008

This is not the recipe for you if you need rolls in a hurry,but it really is well worth every minute that is spent making them.Let's face it,most of the time is spent waiting for dough to rise,rather than any effort being exerted.I cut the recipe in half,as it seemed like a colossal amount (although next time I will definately make the full amount!).It worked out just perfectly,they were soft,light,fluffy and airy,even fresh from the oven. This is a super recipe,I highly recommend it.Many thanks for sharing this.

From: Chef #658542

On Jul 3, 2008

I think this is a good recipe, although more specifics on timing for letting the boiled mixture cool, and how long to let the dough rise would have been helpful. I ended up making a dozen buns, that were very heavy but had a nice flavor. I had enough dough to make another dozen...but it was so late by then we decided to use it as pizza crust last night. It actually makes a great pizza crust!! I think I will attempt to make these again, but I will let the dough rise longer next time and maybe end up with a lighter/softer texture.

From: Sharlene~W

On Sep 23, 2005

These were very nice buns--light and fluffy with a crisp top and soft everywhere else. I couldn't ask for better buns. I ended up with 48 (60-64g of dough per), so I put half of them in the freezer. After they were frozen through, I put them in a zip-top bag. I expect all I will need to do is take them out and let them thaw on a greased pan and they will bake up just as wonderful as the first half. I'll let you know. I see lots of possiblities in the future with these buns! Thanks for sharing Mom's recipe. — Sep 21, 2005 Update frozen dough balls didn't rise quite as much as they did fresh, but they were still an excellent texture. Try this same dough in Dee's recipe for cinnamon buns (recipe # 136574). Awesome!

From: kansbaker

On Sep 18, 2005

Great rolls.Because we try to use more grains,I replaced part of flour with some whole wheat and rye flour and added some gluten.I used reg.yeast because that is what I like.Letting the dough rise three times makes nice light rolls.Thanks Dee