Wednesday, March 25, 2009

Lydia's White Buns

I've been making Lydia's White Buns ever since she put her recipe in the 1992 edition of our local church cookbook. From time to time. . I make other lady's buns. . but always come back to her recipe because it works well for me. If you follow the directions carefully, I imagine you will have nice soft buns for your family as well.
Lydia's White Buns
  • 2 cups milk
  • 2 farm fresh eggs .. slightly beaten
  • 1 1/2 teaspoons salt
  • 1/3 cup sugar ( I cut it back from 1/2 cup)
  • 1/4 cup real butter
  • 1/4 cup shortening
  • 1/2 cup warm water
  • 1 teaspoon sugar
  • 2 tablespoons yeast
  • 6 cups flour. . .and more to knead to soft dough
  1. In a large bowl. . or in your kitchen machine. . .put the warm water, 1 tsp. sugar and yeast. . .allow to rest 10 minutes. .if it hasn't poofed by then. . start over. .either your water was too hot. . or it is old.
  2. In a medium saucepan, melt the butter and shortening. Add the milk and just warm through. . .slightly. . not too hot. . the yeast will die.
  3. Add the beaten eggs to the large bowl where the yeast is.
  4. Add the warmed milk and shortening and butter.
  5. Add the salt and sugar.
  6. Add the flour one cup at a time. . .stirring well.
  7. Allow to rest for 10 to 15 minutes.
  8. Knead the dough until smooth and elastic. . adding a bit of flour to keep it from sticking. . .Knead for at least 10 minutes. . be patient. . scrape the bits off the counter with a bench scraper and keep turning the dough. . .
  9. Let rest 1 1/2 hours with a tea towel and a plastic bag over the bowl.
  10. Give it a bit of a punch down. . and again allow to rest 10 minutes while you prepare your pans. Either spray your pans or put parchment paper on our cookie sheets.
  11. Make the dough into buns by taking a piece the size of a grapefruit. .(your hands should be oiled). .hold the dough in your left hand and with your right hand . .squeeze a small amount between your thumb and forefinger ..the size of a very small mandarin orange. . and squeeze it off. If it isn't smooth. . take the ball. .and cup it in your right hand on the counter and roll it around really quick. .
  12. Allow to rise until doubled. . about an hour.
  13. Preheat the oven to 350 F. and bake each pan until golden brown about 15 to 20 minutes depending on your oven.

Thank you Lydia P. . for these yummy buns.

20 comments:

  1. It's a perfect day to make these buns -- cold. Think I'll give them a try. Thanks! Jan

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  2. Yet another recipe of yours that I'm determined to try! I made your ranger cookies just yesterday. Thanks for sharing! I really enjoy your blog.

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  3. Yummy..makes me hungry for faspa!

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  4. Oh, those look so good! :) So this recipe would work in a bread machine??
    I subscribe to this blog in a reader and LOVE it! Thanks for sharing all these yummy recipes!

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  5. beautiful buns! I am such a bread eater so i am going to try this recipe. Thanks

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  6. You don't need to let them rise after forming little balls???

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  7. Elsie .. thank you ..yes they do need to rise after making little balls. . .I'll edit that . .thank you so much!

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  8. I use pretty well the same or similar recipe to this, with a variation on the kind of fat (sometimes oil and sometimes using water or half water and half milk and less sugar).
    This recipe you posted also works well for cinnamon buns.

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  9. ...yum....Faspa anyone? I'll bring the homemade jam

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  10. so would love to eat those...i'm cutting back on my eating at the moment but maybe later this summer i'll give these a try
    thanks for sharing!

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  11. I love trying new bun recipes. Even though the ingredients are usually very similar, the suttle changes always make a difference. That being said I have never tried a bun recipe using shortening... and WOW are these buns light and have AMAZING taste. I made 1/4 of the recipe into cinnamon buns and 1/4 into cheese buns. Definetly a keeper recipe! Thank you ladies for all your posts. This is the first place I go when I am looking for a recipe as I find everying I try from here seems to work!!

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  12. The bread rolls look magazine worthy & delicious!...I 've been meaning to comment and to tell you how I love reading your blog.My sister actually stumbled upon it some time ago and told me about it. I have tried some of the recipes with excellent results. Thanks for posting such wonderful recipes. My husband thanks you too!:)May God bless you.

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  13. These buns look better than O'Charley's. I bet they taste better too. Have to try your recipe.

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  14. I am so hungry for some fresh bread! What a beautiful photo!

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  15. How many buns does it yeild?

    I am going to try to make them for our rebellion this weekend.

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  16. How many Buns does the reciepe make?

    I have never bake them but will try this weekend.

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  17. Hello Lovella
    Iam making your bread today, will let you know the results tonight.
    thanks for great postings

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  18. Hello Lovella
    just posted your gorgeous bread recipe.
    thanks for a wonderful bread.

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  19. needing to make my second batch in three days..... my family loved the first batch, I need another batch for school lunches

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