HOMEMADE BREAD BUNS

These homemade bread buns can be whipped up in no time. Start a batch for dinner tonight.

FOUR HOUR BUNS

1/2 cup white sugar
1 TBS vegetable shortening (or lard)
1 TBS salt
2 cups boiling water
2-1/4 tsp active dry yeast (1 package)
1/2 cup warm water
1 egg
8 cups flour

Cream the sugar, shortening (or lard) and salt. Add boiling water and cool to luke-warm. Put yeast in the 1/2 cup warm water and let sit for 15 minutes.

Beat the egg and add to the cooled sugar mixture, then blend with the yeast mixture. Add flour gradually and put in a greased bowl. Let raise to nearly double in size. Knead well and make into buns - whatever size or shape you want.

Let raise again and preheat oven to 375 degrees.

When doubled in size, place on a cookie sheet and bake for 20 minutes. Makes approximately 3 dozen rolls.

Nothing beats these homemade bread buns. This recipe is approximately 70 years old. It's a good one.

HOMEMADE GRAHAM BUNS

1-1/2 cups warm water
1 pkg active dry yeast
1 cup graham flour*
1/2 cup white sugar
1/2 tsp salt
3-1/4 cups white flour
1/3 cup vegetable shortening
1 egg

Pour the warm water into a large bowl and add the yeast. Let stand for a few minutes and stir to dissolve.

Add half of the flour, sugar, salt and shortening. Add egg and beat until smooth. Add the remaining flour. Work dough a little in the bowl until smooth. Grease the sides of the bowl and let rise in a warm place until doubled in size.

PREHEAT oven to 425 degrees.

Knead well and make into buns - whatever size or shape you want. You can also let it rise the second time and then make into buns. Bake for 10 to 15 minutes.

* - Graham flour can be purchased at the grocery store in the flour aisle. Bob's Red Mill and King Arthur flour make it.

This dough will keep in the refrigerator for 7 days.

Homemade bread buns wouldn't be complete without my white bread bun recipe.

WHITE BREAD BUNS

1/2 cup warm water
2 packages of yeast
1/4 cup white sugar
1/4 cup vegetable shortening
3-1/2 cups warm milk, water or potato water (from boiling potatoes)
2 TBS salt
11 to 12 cups all-purpose flour

Place yeast in a bowl and add warm water; let sit for 5 minutes. Set aside for 10 minutes to process.

Combine the 3-1/2 cups of liquid with the sugar and salt. Stir to dissolve. Beat in 4 cups of the flour, yeast mixture and shortening until smooth. Add another 7 cups of flour, mixing with a spoon until the dough leaves the sides of the bowl.

You can use the remaining cup of flour as needed, and knead until it becomes smooth and elastic and no longer sticky; approximately 5 to 10 minutes.

Place dough in a greased bowl, grease top of dough and cover. Let rise in a warm place until doubled in size; approximately 1 to 1-1/2 hours. Punch down and let rise again until doubled in size (1 hour). Divide into 4 or 5 parts and shape into loaves or buns; put on a greased cookie sheet or in a loaf pan.

Cover and let rise for another hour or so. When doubled in size again, PREHEAT oven to 375 degrees and bake for 20 minutes.