Pan rolls for Grandma
I posted this earlier today on the introduction site. I got an email saying that there was a comment left, but it only links me up to a blog post about a switch to a new server. I'm quite new to this site, so I'm not sure if I just posted my long-winded question on the wrong category, or if something went a little wonky with the server switch. Anyway, I'll try re-posting my story and question here and see what happens.
Hi. I'm new to this site and new to bread baking. I've tried a few times in the past, but haven't enjoyed a great deal of success in the project. I did not grow up with home-made breads and rolls in our house, but my Grandmother made buns all the time. I remember "helping" her sometimes as a kid, and always looking forward to sampling the fresh products. Thinking back, her recipe isn't my favorite, but it does bring back memories! Unfortunately, she passed away recently, and quite suddenly. I regret not making more opportunities to learn this skill from her. When we were preparing for the funeral, someone brought us some of the yummiest buns. It really did put a bright spot in the day, and we all fought over the last one! I want to be able to do that for my family, and for others if they just need a boost. I'm not interested at this time in big, complicated processes, but I want to be able to make a nice, soft, sweet and tasty batch of pan buns to have with dinner, or to put some ham and cheese on!
I asked for a recipe from the person who brought the buns. She offered some tips, which I think definitely helped me judge the dough and kneading, but I'm sure the recipe she gave me is not the one she makes. She's kind of known for her buns, and I don't think she really wanted to share! The ones I made turned out alright, technically, I feel. At least they were the best of all my attempts so far, but there isn't a lot of flavour there, and they seem like they will dry out quite quickly. Here are the instructions I got.
3 cup warm water,
8 tbsp sugar,6 tbsp oil, 2 pkg fast rising yeast. 2 eggs. 7-8 cup flour.
Mix yeast 4 cup flour. In separate bowl whip eggs ,sugar,oil,and warm water together. Poor over your yeast and 4 cup flour.mix well and keep adding the rest of the flour 1 cup at a time.leave it a little sticky . Let rise 15-20 mins. Punch down but remember to put a little butter on your hands. Then let rise another 15-20 minutes. Punch down and put into pans. Let rise for 1 hr or so then cook and enjoy.
I used a total of about 6.5 cups of flour. I live in a pretty dry climate, and I was afraid to go too far with the flour, as a dense product always seems to be my downfall! The water was about 125 degrees. I made 2 9" pans, with 16 rolls in each, and then divided the remaining dough into two muffin tins. I baked those at 375 for about 20 minutes. The ones in the muffin tins, I overcooked a bit. I wasn't really thinking about the fact that they would get all their own heat in the muffin tins, and as a result, the crust was quite crisp last night, and fairly chewy today. These actually remind me a lot of my grandma's buns, so that's fine, but I want to make a softer, sweeter kind.
Would replacing the oil with butter and using milk in place of water give me what I'm looking for?
Also, I apologize if this would be better posted on a different board. I didn't notice one that seemed to focus on advice for newbies!
If my substitions make sense, or someone has a simple - yummy recipe that they use for pan buns, I'd be very thankful!