One Hour Sandwich Buns

white bread buns
Quick and easy, use these as sandwich rolls or hamburger buns.
ONE-HOUR SANDWICH BUNS
1 cup warm water
¼ cup sugar
¼ cup oil
2 pkgs. quick-rise yeast
1 teaspoon salt
1 egg, beaten
3 2/3 cups all-purpose flour
1 T. butter, melted

Mix together the warm water, sugar, oil, and yeast. Let stand until yeast mixture is bubbly. Add salt and beaten egg to the yeast mixture and stir.

Mix in the flour a little at a time until dough is no longer sticky. You may or may not use all of it. Cover and let rise in a warm place for 10 minutes.

Grease a cookie sheet with 1-inch sides or line it with parchment paper and spray with oil. Oil your hands and shape into 12 balls. Place balls about 1 inch apart and let rise 20 minutes or until a little more than doubled. It’s okay if some of the sides end up touching each other.

Bake at 375 degrees 12-15 minutes or until golden. Cool, slice, and use as hamburger or sandwich buns.

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No-Knead, Single-Rise, Artisan Bread

loaf of white bread
This is a real, tasty, time saver that you’ll want to make regularly.

15 minutes to mix in the morning, let rise and bake in a couple hours.
(This is a tasty time-saver recipe Nadia came up with to suit her busy lifestyle.)

3-3/4 cups of all-purpose flour (unbleached preferred)…2-loaves: 7-1/2 cups
1/4 cup rye or buckwheat flour……………………………………2-loaves: 1/2 cup
1 pkg. instant dry yeast (fast-rising saves time)……2-loaves: 2 pkgs.
2 teaspoon kosher salt…………………………2-loaves: 4 tsp.
1 1/2 cups room temperature tap water…………………2-loaves: 3 cups

In a large mixing bowl, mix all dry ingredients including yeast. You could use all white flour if you want. Pour in 1 1/2 cups water (room temp.) Mix the dough together and with a flexible, flat plastic dough scraper (or your hands) scrape, fold, turn and press down with your palms 10 times (a mini- knead). Do this only long enough to thoroughly mix ingredients.

Grease a heavy glass bread-baking dish with vegetable shortening and line bottom with parchment paper. Spread shortening thickly enough that it is visible. This will ensure the bread won’t stick later. Plop dough into the dish and cover with lid or plastic wrap. Dough will be soft and sticky. Set aside in a warm spot to rise. No, you won’t need to punch this dough down. It rises only once. (This is a forgiving recipe that makes a nice, spongy, hearty and flavorful peasant-style bread.)

When ready to bake: Heat your oven to 400 degrees F. (425 if convection). Once the oven has heated, bake bread uncovered for about 50 minutes, until top is deep golden and a thump with your knuckles makes a hollow sound.