The Fresh Loaf

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Prospector Buns with a Twist

Danni3ll3's picture
Danni3ll3

Prospector Buns with a Twist

We have a local restaurant called the Prospector. They are known for their soft airy rolls or buns. I was fortunate to find a copy of their recipe online. My daughter was having a bunch of friends over for a pizza party and she wanted to make some prospector buns to go with some marinara dipping sauce. She had the idea of brushing them with butter and sprinkling them with Italian herb mix and some parmesan before baking. They turned out delicious and just as tasty as the ones from the restaurant.

Prospector Buns

  • Put 2 cups of very warm water in mixing bowl.
  • Add 1⁄2 tsp. salt.
  • Add 1 egg (beaten).
  • Add 1⁄2 cup sugar.
  • Add 1⁄2 cup vegetable oil.
  • Stir in 2 tbsp. instant yeast.
  • Add 6 cups (starting with 5 cups and add more flour until the right texture).
  •  
1.Mix, then knead into a round ball (no air bubbles). (I used slap and fold to knead for about 5 minutes)
2.Grease the ball and bowl with oil so it won’t stick to the sides. 
3.Let rise in a warm place for 1 hour. 
4.Shape into buns and let rise in pan for another hour. 
5.Bake at 350oF for 15 minutes (depending on size of the buns)

As noted above, we brushed them with butter, put italian herbs and parmesan on top before baking. The size of the rolls before baking were around 50 g so they needed just a bit longer to brown nicely. I baked them in convection mode.

Comments

dabrownman's picture
dabrownman

These had to be great dipped in the sauce.  Now I'm hungryfor sliders dipped in Marinara! 

Ru007's picture
Ru007

These must have been tasty. A good soft white roll dipped in sauce... YUMMM!

You've been busy in the kitchen, looks like you had a bunch of successes :)

Great bake Danni.

Danni3ll3's picture
Danni3ll3

so now that I have found a place that will take my loaves and feed the hungry with it, I can let loose using up whatever ingredients I have in the house. The electricity costs are also way lower on weekends so I tend to do all my baking then as well. 

And yes, it is really nice to lift that lid and see that your bread rose high enough to almost hit the lid. 

Isand66's picture
Isand66

Those look great.  That seems like a lot of sugar...were they very sweet tasting? 

Danni3ll3's picture
Danni3ll3

The recipe made 32 rolls and we eat them with everything so the sugar really doesn't make them too sweet. I imagine that the sugar speeds up the yeast because these really don't take long to make. It actually felt a little strange to have bread done in just a few hours. 

But if anyone want super light airy buns, this is the recipe for it. Just be sure to bulk ferment and proof in a warm place. They are usually baked in muffin tins at the restaurant but for us, putting them on a sheet pan produced better results. 

BXMurphy's picture
BXMurphy

Boy, don't those look wonderful! Such a nice touch sprinkling the herbs on top...

See, that's the kind of home-cookin' *I'm* talkin' about! Rolls like that and some Boston Baked Beans... DANG!

Thank you for sharing that! It's time for me to put some more beans up in jars.... Do you pressure can?

Murph

Danni3ll3's picture
Danni3ll3

I make jam, pickled beets and pickles, stuff that doesn't need a pressure canner. Years ago, I used to can green beans using my aunt's method in a boiling water bath but stopped when I read that I was taking a real chance of poisoning people. I think that it was probably fine since she did hers like that for decades but I just didn't want to chance it. 

BXMurphy's picture
BXMurphy

Hi, Dani3ll3!

I can understand where poisoning people can be a concern. I typically let people do their own poisoning... you know... being Irish and all...

Here's what to remember: Acidic foods such as pickling or most fruits (like in a nice jam) will preserve themselves. Non-acidic foods like green beans, most veggies, and meats need high temperatures that only pressure-canning can achieve.

I'd recommend tippie-toeing back into canning by water-bathing a large batch of your jams.

One of my church-lady friends just puts her hot jams into used jelly jars and lets the cooling pressure suck the air out. It's all good because of the high acid in the jam and my prophylactic use of alcohol to maintain a cast-iron stomach. It's for medicinal use, don't you know...

Murph

Danni3ll3's picture
Danni3ll3

I use a 10 minute boiling water-bath for all of my jams and pickles. No intent here to harm anyone. 

I would go back to doing fresh green beans as there is nothing like home canned beans but I don't have a pressure canner. Finding one that works on an induction cooktop is a bit of a stretch and the cost is way out there for something I would rarely use. I no longer have a veggie garden because the maples have taken over and produce too much shade although I have toyed with the idea of turning the front yard into a veggie garden. 

And the electric pressure cooker I have clearly states that it is not to be used for canning. That was the only downfall of moving to an induction cooktop, I could no longer use my pressure cookers (I didn't mind buying new pots and pans so I didn't consider that a negative).