Moms Feather Buns Food

FEATHER BREAD (BREAD MAKER - FOR BREAD - ROLLS - AND BUNS.)

Steps:

• Be sure to whisk that flour before measuring - I soften the margarine in the micro wave.
• Place ingredients in order listed with the flour and yeast going in last.
• Choose your cycle.During the first mixing check to assure your dough has the right amount of flour and water - dough should look nice and shiny.Flours differ so you may need to add lukewarm water a teaspoon at a time if it is too dry- a sprinkling of flour if too sticky. Never add more then 3 tablespoons of either the flour or the water. In my breadmaker the whisked flour and the carefully measured ingredients are right on. Makes a large loaf.
• FOR DOUGH use dough cycle - when cycle complete shape into bread, buns or rolls. I often make braided loaves topping with sesame seeds.
• Brush tops with softened butter or margarine.Rise 20 to 30 minutes or until double in size.
• Bake in a 350 oven until nicely golden brown brushing with softened butter or margarine just before they are done - I brush them again when I take them out - makes for nice tops.
• Time varies - check your machine. Cooking time is machine and baking time.

MOM'S AIR BUNS (ROLLS)

Steps:

• Mix the 1/2 cup warm water, yeast, and 1 tsp sugar, and allow to proof.
• Melt the lard, and mix in sugar, salt, vinegar, and warm water. When body warm, add the proofed yeast, and beat in 1 1/2 cups flour. Let rest for 15 minutes.
• Knead in approximately 3 cups more flour.
• Let dough rise till double (approximately 2 hours).
• Deflate dough, and form into buns, any size, (I make 16 large) or loaves. Rise till double (takes approximately one hour, but depends on size/shape chosen).
• Bake buns at 350°F for approximately 20 minutes.
• For ABM, in my machine, on the "dough" cycle, I use 2 teaspoons of bread machine yeast, and I reduce the water to about 1 1/2 cups, the flour to 4 cups, adding a tad more water or flour as it kneads to get a smooth,soft ball of dough. I leave the other ingredients as posted.

FEATHER BED ROLLS

Steps:

• Preheat oven to 375 degrees.
• Grease a couple of 12-count muffin tins.
• Combine yeast and water in a large mixing bowl and let it sit a few minutes to dissolve.
• Add sugar, salt and egg.
• Add flour gradually and beat well.
• Add butter.
• Fill greased muffin tins half full.
• Let rise in a warm place uncovered until level with the top of the pans (although I admit to having loosely covered mine sometimes).
• Bake for 20 minutes.
• The last time I made these I think I got 18 roll/muffins.
• Your yield will, of course, vary depending on how much batter you put in each section of the muffin pan.

MOM'S DINNER ROLLS

Steps:

• 1. In a large mixing bowl, proof yeast in the 1/2 cup lukewarm water, with half the sugar dissolved in it.
• 2. In a 2-cup measuring cup, heat the milk and butter together until the butter is melted.
• 3. When the yeast is bubbly, add 1 cup flour and beat well.
• 4. Then add eggs, salt, and another cup flour. Beat well.
• 5. Last, add the warm milk and butter, remaining sugar, then 3 cups flour and mix by hand; gradually adding another cup of flour.
• 6. Turn out onto silicone mat or floured surface and knead until you have worked in the flour.
• 7. Work until the dough is only slightly sticky.
• 8. Set in a warmed oven covered by a tea towel, to rise.
• 9. When the dough is doubled in size, remove from oven.
• 10. Using two 9x13" pans, form dough into dinner roll shapes and place dough into the pans (20 per pan).
• 11. When rolls have doubled in size, bake in a 375 F preheated oven for 13- 15 min.
• 12. When out of the oven, brush with melted butter.

MOM-MOM'S STICKY BUNS

Steps:

• Dissolve yeast in lukewarm water in a large bowl. Set aside for 5 minutes. Stir flour, eggs, warm milk, 1/2 cup white sugar, 1/2 cup melted butter, and salt into the yeast and water until the mixture is a moist and sticky dough.
• Put dough in a greased bowl and cover with a wet towel. Set aside in a warm place until dough doubles in size and holes poked into dough with a finger stay indented, about 1 1/2 to 2 1/2 hours.
• Stir brown sugar, 1/2 cup butter, honey, and corn syrup together in a saucepan over medium heat; cook, stirring occasionally, until the sugar dissolves. Pour the topping mixture into the bottom of 2 9x13-inch non-stick baking dishes. Sprinkle 1 cup raisins and walnuts evenly onto the topping mixture.
• Punch down dough and roll into a rectangle shape 1/4 to 1/2-inch thick.
• Brush 1/4 cup melted butter over the dough rectangle. Stir 3/4 cup white sugar and cinnamon together in a small bowl; sprinkle over the butter. Sprinkle 1 cup raisins evenly over the dough. Roll dough around the filling into a cylinder; cut into 3/4-inch slices and arrange into the baking dishes. Set aside to rest for 20 minutes or up to overnight in the refrigerator.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake rolls in preheated oven until no longer doughy in the middle, about 25 minutes. Immediately flip onto a serving platter, transferring topping onto rolls, and serve warm.

QUICK DINNER BUNS

Steps:

• Preheat oven to 400°F Grease a 12-cup muffin pan.
• In a mixing bowl, stir together the flour, baking powder and salt. Add the milk and mayonnaise. Stir with a fork until everything is blended and mixture is smooth.
• Spoon into well-greased (or paper-lined) muffin pan, filling the cups about 2/3 full.
• Bake for 20-25 minutes, until the tops are lightly browned.
• Remove from pan, let cool and serve slightly warm.

MOM'S PERISHKY (MEAT BUNS)

Steps:

• Dissolve yeast in warm water and then mix into remaining ingredients to make dough. It will be sticky, so refrigerate overnight.
• Mix filling ingredients.
• Working with small portions of the dough at a time, roll out and cut dough with circular cookie cutter. (A margarine container or soup can work well, too -- just depends how big you want the meat buns).
• Place meat filling in center of circle and fold dough to form pocket and seal. (perishky or perogie-makers work well for this, too).
• Bake at 350F for 20 minutes.