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Nutrition Facts
Serving Size 1 (102g) Recipe makes 12 servings
Calories 302
Calories from Fat 93		(30%)
Amount Per Serving		%DV
	Total Fat 10.4g	15%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 5.2g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 205mg		8%
Potassium 109mg		3%
Total Carbohydrate 45.3g		15%
	Dietary Fiber 1.6g	6%
	Sugars 4.3g
Protein 6.5g		12%
detailed view... how is this calculated?

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Tasty Buns

Recipe #35889 | 1¼ hours | 1 hour prep | add private note

⁽¹²⁵⁾ RATE IT NOW Print Recipe

By: yogi
Aug 2, 2002

These are so good we eat them plain. No butter needed, though if you want to go through all the trouble of getting it out of the frig and getting a knife, etc. be my guest. Actually got this recipe from allrecipes.com (but that was before I found this website...I'll never go back!) ha!

SERVES 12 (change servings and units)

Ingredients

5 cups flour
2 packages dry yeast
1 cup milk
3/4 cup water
1/2 cup vegetable oil
1/4 cup white sugar
1 teaspoon salt

Directions

1
Mix 2 C flour& yeast.
2
In a separate bowl, heat milk, water, oil, sugar& salt to lukewarm in microwave.
3
Add all at once to flour mixture and beat till smooth.
4
Mix in enough flour to make a soft dough (2-3 Cups).
5
Mix well, then turn out onto floured surface and let rest under a bowl for about 10 minutes.
6
Shape dough into 12 slightly flat balls and place on greased baking sheet (I actually prefer to use parchment paper-- easy clean-up!) to rise till doubled in size.
7
Bake in preheated 400 degree oven 12-15 minutes.

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Featured Reviews for This Recipe

From: Chef #988115

On Nov 4, 2009

I found these rolls to be heavy. I followed the instructions to a "T" What went wrong?

0 people found this review helpful

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From: Chef #749763

On Oct 17, 2009

I Made these a few days ago and I must say, the whole family loved them! They were gone the next day and I only have a family of 4! Definitely going to add this recipe to my collection! Thank you ;o)

1 person found this review helpful

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From: Mirj

On Feb 6, 2003

If you could ever call food beautiful-tasting, this is it! I've been making challah forever, and I'm always looking for a new recipe to vary the tastes. Yogi, this is my new recipe, and I'm not going to give it up too soon! These make such soft and tasty rolls! I made up a batch last night. I took them out of the oven at 9 PM! PM! Way after dinner time! All twelve rolls were gone by 10:30 PM! All of a sudden, people in my house got the munchies, and we had a sandwich party. I have quickly made up another batch this morning to have challah for the weekend. And quick is the operative word here, since the dough rises very quickly, but it doesn't have an over-yeasty taste. I made the dough substituting soy milk for the milk and the water. Milk gives bread such a soft and delicious crumb. I also punched down the dough and let it rise a second time before shaping and that last rise. Last night I made them into the twelve rolls called for in the recipe, but this morning I braided them into two challahs, and I'm going to have to hire armed guards to keep watch over them so we can have some bread with dinner tonight and lunch tomorrow. Yogi, this bread rocks, and so do you!

35 people found this review helpful

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From: KitchenManiac

On Feb 10, 2003

These were great and tasty buns. They are such soft and fluffy rolls! I moulded mine to 16 little mini rolls, and they turned out a great size, great as a afternoon snack. These buns rise really well, and it DOESN'T have a yeasty taste at all. Just like Mirjam, I also punched down the dough and let it rise a second time before shaping and letting it raise on parchment paper before putting it in the oven. I cut down the water to 1/4 cup, and added 1/2 a cup of fresh orange juice instead. The I grated the rind of the oranges into the mixture. I brushed the top of the rolls with a little beaten egg mixture, just to give it a nice colour and gloss. Turned out just like it would if you bought it in a store. Try this recipe, it is fail proof...I am an utter novice in bread making.