Sandwich Buns

BunsWith graduation now less than one week away, my to-do lists are getting more and more crazy!

On today’s list – get a final count of all the buns in the freezer and decide if I have enough.

But I probably don’t. I may never.  How many buns are enough? Maybe just a few more than I already have. 🙂

At least the recipe is simple and one that I’ve made dozens and dozens of times. They’ve gone with me to many, many reunions, potlucks, and family meals where they are lovingly referred to as “Melinda Buns”.

They’re versatile too – we use them as dinner rolls, or sandwich buns and sometimes I divide the dough into 4 loaves and bake them as bread. I’ve even substituted up to half of the white flour for whole wheat.

Although a stand mixer with a dough hook (like my Bosch Kitchen Machine) is extremely helpful to make these – it still works to mix it together with a spoon and knead it by hand. Our grandma’s did it for it for years!

Melinda Buns

1/2 cup warm water
2 tablespoons yeast
4 cup lukewarm water
1 egg
1/2 cup sugar
12 cup white flour
1 tablespoon salt
1/2 cup oil

Dissolve the yeast in 1/2 cup water. Set aside.

In a large mixing bowl, mix together 4 cup of water, oil, salt, sugar, and egg.

Add yeast mixture and flour. Mix together.

Knead for 10 minutes.

Put in a greased pan and cover with plastic wrap. Set in a warm place and let rise until doubled. Punch down and let rise again.

Form into 60 buns.

Let rise about 30 minutes. Bake at 350 degrees for 20 minutes or the tops are brown and the bottoms set.


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