Guest guest Posted November 13, 2006 Report Share Posted November 13, 2006 Eureka! I found it! Several years ago someone desperately wanted to learn to make my family dinner rolls, so I typed up two emails. The first email was the basic recipe, but he asked me to elaborate. So for the second email I went into detail on the technique. I've tried finding these emails several times to send to the list, but I found them accidentally just now! These are the ones VERY similar to Heavenly Buns. They do come out light and fluffy when proper technique is used. (When my sister-in-law makes them, they aren't nearly so light and fluffy.) It's all technique. Here's the first email. I will send the second email shortly. The original recipe was from my great-grandmother. Biocca* Buns Scald 1 cup milk - let cool. Then add: 1/2 cup butter, melted. 1 cup hot mashed potatoes 2 tsp salt 1/2 cup sugar 1 yeast cake dissolved in... 1/2 cup lukewarm water 2 eggs, well beaten Stir in enough flour to make a spongy dough (modern note: about 6 cups). Knead dough. Place immediately in icebox and use as desired. (The rest here is my modern additions: Dough will keep in fridge up to a week. Let warm to room temperature before forming into rolls - this can take awhile because you have to do it at room temp - you don't want to cook the bread! Let rolls rise before cooking. I always look up dinner rolls in another recipe to check out temperature and length of time for cooking. I also brush lots of melted butter all over the rolls before popping them into the oven.) *Biocca is my maiden name. :-) Let me know if you have any questions! This dough makes GREAT cinnabon-type rolls. Again, I consult another recipe for the details. I just grab the nearest cookbook, like Joy of Cooking, look up their dinner rolls, or cinnamon rolls, and cook according to that. -s- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2006 Report Share Posted November 13, 2006 Oh, I should add... The recipe calls for one yeast cake, but when I learned to make these at my mother's knee, she always used one package of yeast and that's what I use. I also just noticed that the ingredient list doesn't mention flour, but we use about 6 cups of all-purpose flour. Finally, the mashed potatoes are unseasoned. Sharon Sharon Zakhour wrote: > Eureka! I found it! > > Several years ago someone desperately wanted to learn to make my > family dinner rolls, so I typed up two emails. The first email was > the basic recipe, but he asked me to elaborate. So for the second > email I went into detail on the technique. I've tried finding these > emails several times to send to the list, but I found them > accidentally just now! > > These are the ones VERY similar to Heavenly Buns. They do come out > light and fluffy when proper technique is used. (When my > sister-in-law makes them, they aren't nearly so light and fluffy.) > It's all technique. > > Here's the first email. I will send the second email shortly. The > original recipe was from my great-grandmother. > > > > > Biocca* Buns > > Scald 1 cup milk - let cool. > Then add: 1/2 cup butter, melted. > 1 cup hot mashed potatoes > 2 tsp salt > 1/2 cup sugar > 1 yeast cake dissolved in... > 1/2 cup lukewarm water > 2 eggs, well beaten > > Stir in enough flour to make a spongy dough (modern note: about 6 cups). > Knead dough. Place immediately in icebox and use as desired. (The > rest here is my modern additions: Dough will keep in fridge up to a > week. Let warm to room temperature before forming into rolls - this can > take awhile because you have to do it at room temp - you don't want to > cook the bread! Let rolls rise before cooking. I always look up dinner > rolls in another recipe to check out temperature and length of time for > cooking. I also brush lots of melted butter all over the rolls before > popping them into the oven.) > > *Biocca is my maiden name. :-) > Let me know if you have any questions! This dough makes GREAT > cinnabon-type rolls. Again, I consult another recipe for the details. > I just grab the nearest cookbook, like Joy of Cooking, look up their > dinner rolls, or cinnamon rolls, and cook according to that. > > -s- > > > Quote Link to comment Share on other sites More sharing options...
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