Tasty Buns

From: Chef #1213844

On Mar 24, 2009

I am completely new to bread and I just want to thank Yogi for sharing this EASY yet GREAT recipe! I have just successfully completed 2 trays of soft buns with a mixture of raisins, cheese, hotdogs. It simply taste great!!! S'pore newbie

From: Alrette

On Jan 24, 2009

It turned out too sweet! I also let it raise twice.1/4th" inside didn't get cooked and when i baked it again it got burnt!

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!

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.