Two Hour Buns

My Grandma is the baker of the family.  Childhood memories of Grandma revolve around the kitchen.  

I love this picture of Grandma & my little one taken last year at Easter!

Whenever we would go to her house, especially on a holiday, there would be dough rising.  Invariably she would enlist me as her assistant.  We would take turns whipping the dough against the counter to get rid of the air pockets.  It was a fun job (who doesn’t like throwing bread?) and it planted the seed that eventually grew into my own love of baking.

Just check out the next generation tossing the air bubbles out of that bread!

Though I now live too far away to visit Grandma frequently, I do see her on holidays at my Mom’s house, and she always brings fresh baked bread.

This past Thanksgiving when I hosted my first holiday, I also inherited her beloved bread recipe that was passed down to her from her own mother.  When her mother used this recipe, if was four times larger, and used a whopping 26 cups of flour.  Great Grandma made a lot of bread. 

And so these delicate rolls pass from one generation to the next and into the blogiverse.  This Easter I’ll be bring the rolls and Grandma will be bringing the Easter Bread – a perfect generational collaboration!

Recipe Notes:
*Use bacon drippings for a softer, more tender bun.  Just make sure the bacon drippings are in a cooled, mostly solid state.

*This recipe is easily doubled, tripled, or more!

*These rolls make an excellent addition to any meal.  Try them with roast ham or turkey (sop up that gravy!) or as sandwich or hamburger buns.
*These buns also freeze very well.  Just place in a single layer in a large zipper bag (once cooled).  Freeze for up to 3 months.  To thaw: place on a plate in the microwave for 15-20 seconds (for 1-2 buns).  Or place in a paper bag in the oven on "warm"

Two Hour Buns

Recipe from my Grandma

2 cups warm water (around 110 degrees F)

2 packages (4 ½ tsp) active dry yeast

1/3 cup sugar

1/3 cup solid vegetable shortening or bacon drippings or softened butter (see note)

2 eggs

1 tsp salt

6 ½ cups all purpose flour, divided

Garnish (optional)

1 egg, beaten

1 tsp water

Sesame seeds

In the bowl of stand mixer, combine the water, yeast, sugar, shortening, eggs, salt, and 2 cups of flour.  Beat with the paddle attachment until mostly smooth, about 2 minutes.

Switch to the dough hook and gradually add the remaining 4 ½ cups of flour.  Knead with the dough hook on medium-low speed until the dough pulls away from the sides of bowl.  If the dough is sticky, add up to ¼ cup additional flour.  Turn the dough out onto a lightly floured surface and knead a couple times to form a smooth ball.  Place the dough in a greased bowl and cover lightly with plastic wrap.  Put in a warm place to rise until the dough is light and doubled; about 1 hour.

Preheat the oven to 375 degrees F.

Punch the dough down.  {Stop here and return to previous recipe if making another bread, such as Cinnamon-Swirl Bread or Cheddar Bacon Cloverleaf Rolls}

Cut the dough into 2 ½ - 3 ounce pieces.  Toss each piece against the counter once of twice to remove any remaining air bubbles.  Bring the edges of the dough down to the bottom and pinch tightly.  Place the rolls, seam side down, 2-3 inches apart onto baking sheets.  Gently press down on each roll to flatten slightly.  Cover the trays with a damp towel and allow to rise until they feel soft and light; 20-30 minutes.

Prepare the egg wash by beating together the remaining egg and 1 teaspoon water.

Brush the tops and sides of the rolls with the egg wash and sprinkle with sesame seeds.  Place the rolls into the preheated oven and bake for 15 minutes or until golden brown.  Move to wire racks and cool completely.

Makes approximately 20 rolls