Feb 05 2010
Grandma Buns
My Aunt’s rebuke made me laugh and is justly deserved. I was raised to bake bread, but am too lazy to do it. Some people could not live without potatoes, others could not live without rice. For me, I would be very sad to live without bread.
I have a friend, Gina, who baked the most wonderful honey wheat bread when we lived in Colorado. I think of her and her bread with great fondness. She would start baking at 5am and we would eat the bread warm out of the oven. It was delicious.
My Mom’s most famous bread is, of course, grandma buns. She learned the recipe from our pastor’s mother, Grandma Andrews. Everyone called the rolls: grandma buns after Grandma Andrews. Now that my Mom is a Grandma, the name applies to her.
I have made grandma buns with my Mom and on my own, but waiting for the dough to rise thrice makes me impatient. It is an all day event to bake grandma buns, but well worth it. Of course, I enjoy it so much more when I am not the one who has to do it.
Grandma Buns:
1c powdered milk
4c (+6c to 7c more) flour
1c sugar
2T salt
2 pkgs dry yeast
5c very warm water
1 1/4c oil
Stir milk, 4c flour, sugar, salt, yeast, and water. Add oil and 6c to 7c more flour until you can knead dough without it becoming really sticky. Grease large bowl or dishpan. Place rounded dough in greased bowl and cover with a damp dish towel. Let rise in warm place approximately 2 hours.
Punch dough down and let rise again for 1 hour. Make into balls for rolls, flatten top, place on greased cookie sheets, cover with damp dish towel, and let rise in warm place for 1 hour.
Heat oven to 425 degrees and bake for 10 minutes. Makes approximately 60 buns.
Thanks Mugs, i’m going to give this a try :) Sounds delicious! I have to try it tomorrow since i’m finally OFFFFFFF yayayyaayyayaya
60 Buns would last me a year and a half lol!