Butter Pan Buns
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Butter Pan Buns
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by Darlene Green of Silver Birch Restaurant
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Servings
24 buns
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Ready In:
2hrs 30min
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Calories:
184
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Difficulty:
Easy
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Background
Butter pan buns
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By: Darlene Green of Silver Birch Restaurant
On my day off I love to have the whole family for a big dinner. This recipe is a favourite especially with my granddaughter Melanie. We have done baking together in the past and she definitely has a knack for it. Easter Sunday with the help of her dad and Facebook video we tackled the project. The buns turned out just perfect. I couldn't be more proud!
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Ingredients
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- 2 1/2 cups warm milk (any kind will do)
-
4 tsp traditional yeast
-
1/2 cup white sugar
-
1/2 cup melted butter, cooled slightly
-
1 tbsp table salt
-
2 large eggs
-
6-7 cups all purpose flour
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This recipe is easy to do and versatile. The dough can be shaped into pan buns, burger buns, braided loaves and more. It yields 24 buns, has a good shelf life and freezes well. It is comfort food at its best.
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Step by Step Instructions
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Step 1
Heat milk until warm to the touch.
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Step 2
Sprinkle yeast over warm milk. Let sit until foam floats to the top. If foam fails to appear your yeast is too old!
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Step 3
While you wait for the yeast to do its thing, measure 6 cups of flour and salt into a mixing bowl (or stand mixer bowl) and give a little stir.
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Step 4
Make a little well in the centre and place sugar, eggs, melted butter, and foamy yeast.
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Step 5
Start stirring to incorporate it all. The dough should be a bit sticky. Sprinkle the counter top with a handful of flour. Scrape dough out of the bowl and begin the messy job of kneading. Knead for about 5 minutes adding a bit of flour to make a very soft dough. Place back in the bowl, cover with plastic wrap. Let it rise in a warm place for 1 hour or until doubled in size.
If using a stand mixer, use the dough hook and mix on low until a dough forms adding more flour to make a very soft dough. Knead for about 5 minutes on medium. Remove hook, cover bowl and let rise in a warm place for about 1 hour.
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Step 6
When the dough is doubled rub your countertop and hands with a bit of oil. Scrape the dough out of the bowl onto the counter. Knead a few times forming a smooth mound. Divide into 24 lumps. Round them out but don't worry if they are not perfect! Place on a parchment lined sheet pan. Rub tops with a bit of oil or spray with PAM.
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Step 7
Cover loosely with plastic wrap and let rise for 30 to 40 minutes or until doubled.
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Step 8
Place in a preheated 400 degree oven on a middle rack for about 15 to 20 minutes until rich golden brown.
[/et_pb_text][et_pb_testimonial author="Darlene Green of Silver Birch Restaurant" portrait_url="http://www.thewalleye.ca/wp-content/uploads/2020/05/Copy-of-20200421_135856-scaled-e1589481247482.jpg" _builder_version="4.0.7"]
This recipe is easy to do and versatile. The dough can be shaped into pan buns, burger buns, braided loaves and more. It yields 24 buns, has a good shelf life and freezes well. It is comfort food at its best.
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Nutrition
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