Buttercrust Buns Rolls Recipes

GRANDMA RITA'S SOFT BUTTER ROLLS

Steps:

• Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
• Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
• Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
• Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
• Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in preheated oven until browned, about 15 minutes.

BUTTER FLAKE ROLLS

Steps:

• Combine water and yeast. Let stand 5 minutes.
• Add remaining ingredients, including 8 cups of flour.
• Mix well and check dough consistency to determine how much of the remaining flour you should add. (I generally use 9 cups of flour every time.).
• Knead dough for 8 to 10 minutes (or less, if using an electric dough mixer).
• Place dough in a greased bowl and cover with plastic wrap. You can refrigerate the dough overnight or leave out and let it rise until the dough nearly doubles in size.
• Turn dough out onto a floured surface and divide in 4 equal parts.
• Roll each section into a 12 to 14 inch circle.
• Brush circle with melted butter and cut (using a pizza cutter) into 12 pie-shaped pieces.
• Roll the slices, starting from the wide end to the small pointed end.
• Place rolls, small end down, on a greased baking sheet.
• Cover with a clean/dry dish towel and let rise for another 2 to 4 hours (depending on the warmth of your kitchen).
• Bake at 400 degrees for 8 to 10 minutes. Brush tops of rolls with melted butter after removing from the oven.
• CINNAMON ROLLS: We usually make 2-3 dozen dinner rolls and use the remaining dough to make dessert! Instead of rolling the dough into a circle, roll the section into a rectangle. Brush with butter. Sprinkle entire rectangle liberally with cinnamon. Cover entire rectangle with a layer of brown sugar. Roll the dough up lengthwise. Brush the roll with butter to seal the edge of the dough to the roll. Use thread or dental floss to cut 12 equal slices. Place the cinnamon rolls, flat side down, in a greased baking dish. Cover with a clean/dry dish towel and allow to rise for 2 to 4 hours (depending on the warmth of your kitchen). Bake at 375 for approximately 15 minutes (or until the rolls appear golden brown). Frost with cream cheese frosting (8 ounces softened cream cheese, 1/2 cup softened butter, 1 teaspoons vanilla extract, and several cups of powdered sugar -- I never measure -- beat until the frosting is smooth and thick).

GRANDMOTHER'S OLD FASHIONED BUTTER ROLL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan.
• In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan.
• In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls.
• Bake in preheated oven until brown, about 30 to 40 minutes.

MOM'S AIR BUNS (ROLLS)

Steps:

• Mix the 1/2 cup warm water, yeast, and 1 tsp sugar, and allow to proof.
• Melt the lard, and mix in sugar, salt, vinegar, and warm water. When body warm, add the proofed yeast, and beat in 1 1/2 cups flour. Let rest for 15 minutes.
• Knead in approximately 3 cups more flour.
• Let dough rise till double (approximately 2 hours).
• Deflate dough, and form into buns, any size, (I make 16 large) or loaves. Rise till double (takes approximately one hour, but depends on size/shape chosen).
• Bake buns at 350°F for approximately 20 minutes.
• For ABM, in my machine, on the "dough" cycle, I use 2 teaspoons of bread machine yeast, and I reduce the water to about 1 1/2 cups, the flour to 4 cups, adding a tad more water or flour as it kneads to get a smooth,soft ball of dough. I leave the other ingredients as posted.