Yeast Baking Know-How — 2-Hour Buns

| April 13, 2015 | 0 Comments

Buns, Bread, Coffeecakes and All Things Yeast-Leavened

I love to bake yeast-leavened products – whether dinner rolls, whole wheat buns, delicious coffeecakes or the seed bread that I baked yesterday to go with our borscht at supper last night. What I especially love is that it is so easy to add our own personal touch to yeast baking without fear of failure.

If you are new to yeast baking, never fear, I’ll give simple easy to follow instructions. For those of you who are experienced bakers, I hope you’ll enjoy some of my variations on basic recipes. Let the adventure begin!

Yeast Baking 101: Part One

Tips for success:

  1. Before mixing the ingredients, rinse your bowl and liquid measuring cup with hot water. An even temperature helps the yeast to do its job.
  2. When you set the dough to rise, keep it away from drafts. Cover completely with a towel.
  3. After the dough has risen, check by pressing your fingers gently into the top of the dough. If the indentation remains, the dough will have doubled in bulk and you are ready to move to the next step.
  4. After your buns or bread have baked, cool on a wire cooling rack away from draft.
  5. For reheating buns, wrap loosely in aluminum foil and heat for 10 minutes at 400F.
  6. Freezing yeast baking – let cool completely. Wrap well in air tight plastic or foil wrap. Date. Freeze.

Main Ingredients:

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Flour– Wheat flour contains proteins which give buns and bread its structure. When the flour is mixed with the liquid in the recipe, gluten is formed which makes the dough elastic. This elasticity enables the dough to hold the gas produced by the yeast and the product to rise. All-purpose flour is a good flour to use for home baking. Other grains and flours can also be added in combination with all-purpose flour for interesting tastes and textures.

Yeast– is available in two forms – granular and compressed yeast cakes (also known as fresh yeast). Yeast forms carbon dioxide when liquid is added to make the dough rise.

Sugar– is added to feed the yeast and help it form the carbon dioxide. Sugar also adds flavor to the product and helps with the browning when baking.

Salt– adds flavor to the product and keeps the yeast from growing too quickly.

Shortening or butter is often added for flavor and tenderness.

Today we’ll begin with an easy recipe for 2-hour buns, a recipe shared by a dear Professional Home Economics buddy. She would often make these for her family after work in time for the family supper.

TWO HOUR BUNS

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INGREDIENTS:

3 cups warm water

8 tablespoons sugar

6 tablespoons vegetable oil

1 ½ teaspoon salt

2 tablespoons Quick Rise yeast

2 eggs

7 – 8 cups all-purpose flour

METHOD:

  1. Mix yeast with 4 cups flour in a bowl. Set aside.
  2. In a separate large bowl whip eggs, sugar, oil, salt and water.
  3. Add flour and yeast mixture. Blend well using a wooden spoon.
  4. Add remaining flour and knead until dough is smooth and elastic.

Note: These steps above can be done using a stand mixer. For steps 2 and 3, use the flat beater. Change to a dough hook and continue with step 4. Knead with mixer for about 5 minutes after the dough leaves the sides of the mixer bowl.

  1. Let rise 15 minutes.
  2. Punch down dough and shape into buns. Place onto greased baking sheet. As you fill each sheet, cover with a towel and allow them to rise as you form the rest of the buns.
  3. When all buns are placed on sheets, put first tray in oven.
  4. Bake for about 15 to 18 minutes at 350F.

Yield: 4 – 5 dozen buns.

Yeast Baking Know-How — 2-Hour Buns

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 2 hours

Yield: 4 - 5 dozen buns

Ingredients

  • 3 cups warm water
  • 8 tablespoons sugar
  • 6 tablespoons vegetable oil
  • 1 ½ teaspoon salt
  • 2 tablespoons Quick Rise yeast
  • 2 eggs
  • 7 – 8 cups all-purpose flour

Instructions

  1. Mix yeast with 4 cups flour in a bowl. Set aside.
  2. In a separate large bowl whip eggs, sugar, oil, salt and water.
  3. Add flour and yeast mixture. Blend well using a wooden spoon.
  4. Add remaining flour and knead until dough is smooth and elastic.
  5. Note: These steps above can be done using a stand mixer. For steps 2 and 3, use the flat beater. Change to a dough hook and continue with step 4. Knead with mixer for about 5 minutes after the dough leaves the sides of the mixer bowl.
  6. Let rise 15 minutes.
  7. Punch down dough and shape into buns. Place onto greased baking sheet. As you fill each sheet, cover with a towel and allow them to rise as you form the rest of the buns.
  8. When all buns are placed on sheets, put first tray in oven.
  9. Bake for about 15 to 18 minutes at 350F. Yield: 4 – 5 dozen buns.
http://www.bestbakingrecipe.com/yeast-baking-know-how-2-hour-buns/

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Category: Baking Tips, Breads & Buns

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