Happy National Bread Day - you know I couldn't let this day pass me by! Now, I really love making bread yet I do it so rarely. Mostly because we don't eat all that much of it, but that could be why when I do make it, it’s extra special. There is just something about making bread that makes me feel accomplished, I probably should be doing it way more!
Growing up homemade buns were a regular occurrence in my house. Honestly, they kinda still are. It’s not unusual at all to call my mom and find out that she has a batch of buns on the go. So perhaps that is where my love of bread making comes from? Truly, my entire extended family makes bread and you would never see a store-bough roll on our holiday dinner table.
So, since it was Canadian Thanksgiving on Monday I knew that a batch of dinner rolls was in order, though I must admit that I never exactly understood why we ate them with our Thanksgiving dinner. I mean it’s already such a carb packed meal already right? For me, the rolls are exclusively for the turkey sandwiches that inevitably come the next day and the day after that! And, let’s be honest, leftovers are just as good as the original dinner right, probably because they require no cooking or clean up! Which after such a big meal you really need.
So does bread intimidate you or do you love making it? Either way, this is the recipe for you because it’s easy, foolproof, and will give you all the accomplish feels your looking for!
prep time 3 hours
cook time 20 minutes
total time 3 hours 20 minutes
servings 30 - 36
1 1/2 cup boiling water
2 tbsp honey
2 tbsp butter
2 tsp salt
1 1/2 cup lukewarm water
1 tbsp sugar
2 tbsp instant dry yeast
2 eggs beaten
6-8 cups flour
In the bowl of your stand mixer combine boiling water, honey, butter and salt then set aside and allow to cool.
In a medium bowl combine lukewarm water, sugar and yeast. Stir then allow to sit for 10 minutes or until yeast is bubbly.
To the cooled mixture in your stand mixer bowl add in your lightly beaten eggs and 1 cup of flour. Stir until combined then add in yeast and stir.
To the bowl add in remaining flour 1-2 cups at a time - stirring until fully combined and it becomes difficult to stir. Place on your stand mixer and with your dough hook kneed for 5-8 minutes or until dough is smooth and has pulled away from the sides - adding additional flour as needed.
In a large bowl place 1 tbsp of oil then turn dough into the bowl and flip over, being sure the entire ball is coated in oil. Cover with a clean towel and allow to rise for 40 - 60 minutes or until the dough has doubled in size. Once doubled punch down your dough then allow to rise another 40 minutes.
Punch down your dough one last time then you are ready to form your buns. Prepare your baking sheets or pans with butter or oil then set aside. Cut a 1/4 cup piece of the dough and form your buns by pressing the dough in the palm of your hand then pull the edges together in the centre forming a smooth ball. Place smooth side up on your tray and continue until all of your dough has been used.
Allow to rise another 30 minutes or until doubled in size. Bake for 15-20 minutes or until golden brown. Remove from the oven and brush with melted butter.