Grandma's Recipe: Yeast Buns

In the past, I mentioned my quest to find family biscuit and roll recipes for us to make now.  I shared Grandma’s Favorite Biscuit recipe in another post.  For the upcoming holiday season, below is my Grandma’s Yeast Bun recipe from an old Church Cookbook.  I’m still looking for my Mom’s Yeast Roll recipe – I will know it when I see it.  Mom’s was a popular recipe she adapted as a school cafeteria recipe when she worked there so the portions should be marked for both large and small groups.

Grandma Parrish’s Yeast Buns

Wet Mix:
1 package Dry Yeast
1 and 1/3 cups warm water
Dry Mix:
3 cups flour
2/3 cup powdered milk
2 Tablespoons sugar
1 teaspoon salt
3 Tablespoons shortening
Butter or Margarine

1.     Prep Wet Mix: Put yeast powder in warm water.  Let set 5 minutes.  Stir to dissolve.
2.     Prep Dry Mix:  Combine all dry ingredients in a large mixing bowl.  Mix in shortening well.
3.     Combine Mixes: Pour liquid over dry mix.  Mix on low speed for 12 to 15 minutes.
4.     Dough Rising: Cover dough with warm towel; set bowl in unheated oven for 1 hour.   Remove dough from oven.  Place dough on floured bread board.  Knead with floured hands until firm (only few minutes). Roll out and cut with biscuit cutter.  Place on buttered cookie sheet. Put back in unheated oven for 20 minutes.
6.     Bake and Butter:  Do NOT open oven; turn thermostat to 425 degrees. Bake until lightly brown (about 20 minutes*).  Remove from oven.  Split each bun and fill with a pat of butter or margarine. Brush tops of buns with (melted) butter or margarine and serve hot.

-  Sorry, she did not mention the number of rolls this makes, so let me know how many you get and what size biscuit cutter you used so I can add that to this posting.
* Grandma had an old gas oven, so be sure to turn on your oven light and watch your baking time about 15 minutes so you don’t burn or under-cook yours if you are using electric or convection oven. 

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