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Buttermilk Yeast Buns
Submitted by Earl Ballenger, Remember When Columnist
I got this recipe from a book quite a few years ago. It seems like I am the only one in the family that can get bread to rise. I learned my bread-making from my grandmother. She taught me to make bread and rolls. I make these rolls at Thanksgiving, Christmas and other special holidays. The family loves them, as do the neighbors who get samples. They are especially good straight out of the hot oven with melted butter spread over the top of them.
BUTTERMILK YEAST BUNS
1/2 cake (1 oz.) compressed yeast or 1 package active dry yeast
1/4 cup warm water (110-115 degrees)
3 cups buttermilk, room temperature
1/2 cup sugar
1/2 cup butter, melted (1 stick)
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon salt
About 8 cups bread flour
Crumble yeast into warm water in large mixing bowl; stir to dissolve. Add buttermilk and sugar; let mixture stand 15 minutes. Add warm butter and eggs; mix. Sift soda and salt with 4 cups flour; add to liquid mixture. Beat until smooth batter forms. Add remaining sifted flour, stirring with spoon until dough is no longer sticky. Knead on floured board; place in large greased mixing bowl. Cover; let rise until doubled, about 1 hour. Punch dough down; form into buns (squeeze dough into balls the size of eggs). Place on greased baking sheet; flatten slightly with hand. Let rise until doubled, about 30 minutes. Bake at 400 degrees for 15-20 minutes until light golden brown. Remove to cooling rack; brush tops with melted butter. Yield: About 4 dozen buns.
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