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The Kitchen Table

Look at My Buns!!!!

16 years ago

I tried my hand at making dinner rolls from scratch today.

Here is the end product. Can't wait to dig into them.

They're a myriad of sizes....some quite big others small.

But they look good!

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Comments (24)

glenda_al
16 years ago
wish we had SMELL pictures :o)

Lovely BUNS you got there
User
16 years ago
Oh yes, they do look good! YUMMY!
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Guess what happened? I went over to a friend's house the other day to help her hang a mirror and I noticed that she had the old, Time Life series, "Foods of the World" cookbooks. My mother had those books when I was a kid, and I started thumbing through a few of them, reminiscing. I found the pictorial instructions on how to shape the flower buns that I first learned from! I know the text can't be read, so I'll type it up: 1. For each roll, pair two sliced rounds of dough, standing one on the other. 2. Push down firmly on each pair with a chopstick or blunt edge of a knife to press the rounds together. 3. Pinch both ends of the rounds together and pull them slightly away from one another. 4. Draw the ends of the rounds backward around the main part of the roll until they meet behind it. 5. Pinch the ends firmly together with your thumb and forefinger to secure them and keep the roll in shape. 6. Stand the roll pinched side down. It will look like a flower with teh oiled layers separated into petals. That cookbook series was probably one of the main factors in firing me with a desire to explore, try, and learn to cook the foods of other cultures. The recipes were fairly authentic, a good variety was provided in every book, and they were filled with details about the countries, the peoples, and the cultures. Also plenty of color pictures of the food, the people and the scenery.
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Enjoy your family recipe! How much dough depends on how large or small (or somewhere in between) you want the buns. I weigh my dough balls on a scale so I have equal-sized buns. Using this method your buns will bake to the same size in the same amount of time. For small luncheon rolls - between 1-1/2 or 2-ounces. Just go up from there in 1/2 to 1-ounce increments until you get the size you want. Probably around 2-1/2 to 3-ounces will work well for most burgers. After you've formed the dough into a round ball (making sure any air bubbles are worked out), pat it into a nice round about 1/2-inch thick. I use my muffin top pans (6 to a pan - the holes are about 1/2-inch deep) to bake my large hamburger buns, and I have another pan (12-holes on the pan) for small buns. You can place them onto greased cookie sheets, or cover with parchment paper. The shallow pans I use give them a nice structure and they remain nice and round. Cover with plastic wrap for the last rise. Your recipe makes a LOT of dough and you may find you need to retard a portion of the dough (covered), or the formed buns on cookie sheets (and covered with plastic wrap), in the refrigerator in order to prevent the dough from over-proofing waiting for room in the oven. You'll have several cookie sheets and you'll want to bake them one sheet at a time, unless you have a convection oven. You could use the recipe for making more than one thing - burger buns, hot dog buns, and cinnamon rolls - all from the one recipe. Take your leftover burger buns, slice them, and wrap in a sheet of foil (I get pop-up sheets of foil at Sam's Club that work perfectly for this). I also like to add deli-sliced ham to the buns and freeze them. Pop the foil-wrapped Ham Buns in the toaster oven for 15-20-minutes for a quick lunch. Handle the dough with oiled hands, instead of flour. If you have a Silpat (or other silicon mat) place your dough on it for forming (loaf, buns, cinnamon rolls, etc.) and you won't require any bench flour if you handle the dough with oiled hands. You can also spray your counter with PAM for forming dough without using any bench flour (remember to oil your hands). Another way to figure "how much", a serving of bread is 1-ounce and a hamburger bun is supposed to equal 2-servings. There is some loss of weight from moisture drying during baking, so around 2-1/4 to 2-1/2-ounces will probably end up around 2-ounces when baked. Yet one more way... You can take the total weight of the dough and divide it by 3 and you'll probably be good-to-go. Four cups of flour in a recipe should equal approx. 2-pounds of dough or 32-ounces. Divided by 3-ounces per roll is 10.6 rolls. Divide by 2.5 and you'll get about a dozen. If you make the dough into cinnamon rolls or sticky buns, 1.5 pounds of dough will equal 12 rolls. Roll the dough 12-inches wide by however thin you want your dough (about 1/2-inch thick usually suggested to maintain the structure). Add your cinnamon-sugar - but don't add any fat - there is more than enough fat from your hands when you patted the dough out, and roll the dough into a log. Using a 12-inch ruler as a guide, manipulate your dough log to approx. 12-inches wide. Take a sharp knife and nick your dough log every 1-inch using the ruler as a guideline. Take a length of dental floss and use it to cut your dough on the 1-inch marks. Slide the floss under the end of the dough, bring the ends up to the top and crisscross the ends, pull the floss to cut through the dough log. If you want to make quick sticky-pecan rolls, grease/spray your muffin pans, add about 1-T. honey or agave nectar (just barely enough to cover the bottom of the muffin cup) and top with chopped pecans. Add one cinnamon roll on top, cover with plastic wrap and allow to rise to double. Don't be too generous with the honey in the muffin cups or you will find it spilling over the pans into your oven. Back to the topic... This is the general rule-of-thumb for most yeast breads when you want to figure what size it will be... The dough is approximately 1/3 of the finished size. You allow it to double in size before you place it in the oven, so that accounts for 2/3 of the finished size. The remaining 1/3 is from oven-spring, the amount the dough continues to rise in the oven. Now you can "eyeball" the finished size of any amount of dough you want to use for loaves, rolls, hot dog buns, etc... For hot dog buns, roll the dough to the size (or just a bit larger) and shape of the hot dog you are going to be using. -Grainlady
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gadgets
16 years ago
"They're a myriad of sizes....some quite big others small." That's the way it is with all buns.

They look good. Can I come over and taste test?

Shirley
lydia1959
16 years ago
Best buns at the KT!!

lol
nicole__
16 years ago
WOW! Impressive......did U use your bread machine to process the dough?
nicole__
16 years ago
OK.....That's IT! You've done it now!!! I have my Bread machine Magic book out and I'm putting dough in right now!!! YUM! Can not wait....what a GREAT idea....
see Tweeties eyes...he's watchin the dough rise...lol
Jasdip
Original Author
16 years ago
LOL!

Nicole, I did these all by hand. Didn't use the bread machine. A lot of people use the bread machine for buns and bread. I haven't yet. Let me know how yours turn out.

Takes a long time....letting the dough rise twice, took most the day, but I'm proud of them.
hale_bopp
16 years ago
Recipe please! (If you have time) I'd love to make some for tonight.

Blessings!
Haley
foggyj
16 years ago
You guys crack me up.
Those really are beautiful buns. They look light and fluffy, and just right!
hayjud_mn
16 years ago
Yep! Those are good looking buns!
nicole__
16 years ago
I think jasdip has her hands full, buttering the buns....so I'll type my recipe.....until she's free....:0)

1 lb recipe

2 c all purpose flour
1/2 cup water
1 egg
2 Tbl butter
1 tsp salt
1.5 tsp yeast
2 Tbl sugar
2 Tbl non fat dry milk powder

Mix, knead, let rise until double(about 45 min). Roll out on floured surface into an 18" rope. Cut rope into 8-12 pieces. Roll each piece into a ball. Put one in each greased tin. Let rise until double, then bake @ 400 for 12-15 min.
patti43
16 years ago
LOL, Glenda! Those are mouth-watering. It's not very nice to tease us with that picture though, missy! Not unless you plan to share. Hope they taste as good as they look.
Georgysmom
16 years ago
What time is dinner?
naturenut5
16 years ago
Yummy! Reminds me of all the bread/rolls/buns my mom used to bake when she was living. I use my bread machine for dough too....especially pizza dough.
I have a great setup with our DIL....she doesn't like making the pizza dough, but she loves doing all the toppings. Soooo whenever we need a pizza fix, she does the toppings and I make the dough. Works out great LOL!

Pass the butter please :))

Val
ronf_gw
16 years ago
After the bra thread this was not at all what I was expecting.

I haven't seen such nice buns since Bigbaby walked through the room.

Ron
nicole__
16 years ago
{{!gwi}} I've got buns and taco salad for dinner. What did U put with your buns Glenda?
Jasdip
Original Author
16 years ago
Not Glenda, ME!

We had some with leftovers, having chili tomorrow, and will have more with it. Can't wait. Hubby is thrilled with them.
alisande
16 years ago
I'll bet they were delicious!!
nicole__
16 years ago
jasdip....sorry....leftovers & chili sounds really good! My DH was lifting weights, I left a plate of them buttered, sitting on his desk....surprise! See......I always forget to make the side dishes. I already had banana bread I made yesterday...but I put that in with his lunch. :0)
pattico_gw
16 years ago
They are nice and tan....you must have been laying out in the sun....:)

patti
cynic
16 years ago
I would offer to rub some butter on your buns and take a taste, but these days I'd be accused of some kind of harassment...

However *I* think it's harassment to show pictures like this without being able to try them. There oughtta be a law...
Granlan_TX
16 years ago
I hear ya', Cynic. LOL

I love to bake homemade everything; however, I purposely never tried homemade breads, rolls, etc. cause I knew I'd eat all the goods before anyone else got home. :)
jemdandy
16 years ago
Nice buns you got there! A little grape or blackberry jelly and I'm good to go.
cynic
16 years ago
Oh Granlan, I remember with such fondness when my mother would be baking dinner rolls for the holidays. Start them the day before, about 3 or 4 PM as I recall and about 11 PM they'd be formed and rising. Then she'd be up about 3AM baking them. What a heavenly smell by which to be awakened! I'd often get up and keep her company (yeah, that's my story and I'm sticking to it!) while she'd be baking them and doing all the other things while everyone else was sleeping. I'd grab the jar of peanut butter and attack the hot rolls from the oven. The melted peanut butter dripping on me and it was just plain wonderful. Fresh bread is such a treat! Sadly her health diminished and I never really learned her recipe. I know it was given to her by one of my aunts. But I still think of those times and our talks in the mornings, her head bobbing, dozing off a bit from exhaustion. What she did for us was never truly appreciated by the rest of the family. A very special person and great memories. All from bread??? LOL

I've made some a few times from different recipes, never quite capturing the same taste but memory could be different. But it's still good stuff. I think I should try making something today. If it weren't so warm and humid...

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