This is a wonderful basic white bread recipe that could be made into a .. rich.. sandwich loaf, but I make good use of them as buns in various shapes and sizes.
These make a lot: 36 normal "dinner roll"s.
They also rise a lot in the oven, so be sure to give them enough room!
There are a few rises in this recipe, as with most breads. I tend to turn the light on in my oven, and put the dough on the top shelf to rise. If the kitchen is really cold, I will run the oven just until it start reading 100f, then shut it off, then use the still-warm oven to rise. Careful with this - too warm and you'll kill the yeast without baking the bread...
- Part 1
- 1 1/2 cups boiling water
- 2 tablespoons sugar
- 2 tablespoons margarine
- 2 teaspoons salt
- Part 2: Yeast mix
- 1 1/2 cups lukewarm water
- 1 tablespoon sugar
- 2 tablespoons active dry yeast
- Part 3: Dough
- 2 eggs
- 6-7 cups flour
In a large bowl, add the margarine, sugar, salt and boiling water. Whisk until the margarine melts the the salt dissolves. Let it cool until it's room temperature, or cool enough that it won't kill the yeast (or cook the eggs) in the following steps.
While the mix from part 1 cool, wake the yeast up. Mix all the stuff from Part 2 together in a medium bowl. Let it hang out until it's nice and foamy.
Add 1 cup of flour to the margarine mixture in part 1 and stir to combine. Add the eggs and yeast mixture. Stir to combine.
Gradually add the remaining flour, cup by cup, until it becomes too hard to stir in the bowl. Transfer to a floured surface and knead by hand until the dough is smooth and elastic - about 10 minutes. Add more flour as needed. You're going for a soft not sticky dough.
Transfer into a large greased bowl and cover with a clean towel. Place in a draft-free warm area to rise until doubled.
Preheat the oven to 375 (taking the rising bread out of the oven first!) and grease whatever container you're going to cook these suckers in:
- Buns: Cut off about 1/2cup, roll them into balls, and put 12 in a 9x12 pan to make a nice dinner roll.
- Hamburger buns: Same as above, but set them out about 6 to a baking / cookie sheet, and press them down a bit to flatten them.
- Hotdog buns: Same amount of dough, form into mini loaves or logs. Place on a baking sheet, 6-8 on a pan.
Cover with a clean towel and let rise until doubled.
Bake for about 20 minutes, or until nicely browned. Remove from the pan / sheet immediate once baked to cool. Cover with tasty butter while hot.