This bakes into tender, buttery buns in a variety of shapes. Do some of each to make a fabulous breadbasket for your holiday table.
- Portion size 20 servings
- Credits : Canadian Living Magazine: December 2009
- 2 tablespoons granulated sugar
- 1 1/4 cup milk
- 1/4 cup butter
- 1 teaspoon salt
- 1/4 cup warm water
- 1 pkg (2-1/4 tsp/11 ml) active dry yeast
- 1 egg
- 4 1/2 cups all-purpose flour (approx)
MethodRemove 1 tsp (5 mL) of the sugar; set aside.
In saucepan, heat together milk, butter, salt and remaining sugar until butter is melted; let cool to lukewarm.
In large bowl, dissolve reserved sugar with warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Whisk in milk mixture and egg.
Stir in 4 cups (1 L) of the flour, 1 cup (250 mL) at a time, to make soft shaggy dough. Turn out onto lightly floured surface; knead, adding as much of the remaining flour as necessary to prevent sticking, until smooth, elastic and quite soft, about 10 minutes.
Place dough in large greased bowl, turning to grease all over. Cover with plastic wrap or tea towel; let rise in warm place until dough is doubled in bulk, about 1-1/2 hours.
Nutritional facts Per roll: about
- Sodium 141 mg
- Protein 4 g
- Calories 140.0
- Total fat 3 g
- Potassium 65 mg
- Cholesterol 17 mg
- Saturated fat 2 g
- Total carbohydrate 24 g
- Iron 10.0
- Folate 31.0
- Calcium 2.0
- Vitamin A 3.0