I thought I'd share the recipe for the rolls I make most often - the ones that get replenished as soon as there are no more in the freezer. These buns are great for packed lunches or breakfast. I slice them before freezing so they are ready to assemble while still frozen. I love the 35-year old Braun kitchen machine (stand mixer) that I inherited from my mother-in-law, because I can do larger recipes in it. She hardly used it (preferring the by hand method) but I make up for it. The recipe below is scaled down in size to, hopefully, fit a Kitchen Aid.
- 2 eggs
- 1/2 cup melted butter (warm)
- 3 cups warm water (part milk, if you like)
- 2 tsp salt
- 2 Tbsp sugar
- 2 Tbsp instant yeast
- 7 - 8 cups flour - mix of (unbleached) white and multigrain or whole wheat
- Beat eggs and add in warm (not hot) melted butter and liquids.
- Add salt and sugar. Do not forget the salt.
- Add 2 cups flour and instant yeast.
- At about this point, if you are using a stand mixer, switch to the dough hook attachment.
- Continue adding flour, one cup at a time, waiting after each until well incorporated.
- Turn into large mixing bowl and continue working it with oiled hand if needed. Ready dough should be easily shaped into a ball and feel like a baby's bottom.
- Cover with a tea towel and plastic bag.
- Rise one hour on kitchen counter.
- Pinching off a large handful at a time, form buns by pinching off a small egg-sized ball. The pinching action in not unlike making a fist, but using only your forefinger and thumb. I am right handed, but use my left hand. (The right hand is there to help along to push or catch.) Place on greased cookie sheets. Do not worry if these do not look perfect. Leaving an inch or two between them will give room for spreading. Once you have a sheet full, you can take each bun and lightly squeeze it through your thumb and forefinger once more, pushing with the other hand underneath. They will round out nicely and more so as they rise and bake. If you like, you can cut a small slit, using a serrated knife, on the top of each bun. Placing them close together will make them into pull-apart-rolls.
- Cover again with tea towel and plastic. Rise one hour.
- Preheat oven to 400F and bake18-20 minutes. Remove from pans and cool on wire racks.
- Yields 3 dozen - freeze once cooled - on same day to keep fresh.
PS ~ if you cannot get multigrain flour where you live, simply mix 2 1/2 cups whole wheat with a cup of rolled oats. If you live in the US, adding a tablespoon of vital wheat gluten may help to get a better rise.