Recipe: Simple Yeast Buns

I love yeast baking, and I especially love yeast sweet breads! This is a simple yeast dough suitable for baking as a sweet loaf, or for forming into cinnamon buns!

Ingredients and Method:
Step 1
1 packet dry yeast
1 tablespoon white sugar
1/2 cup warm water
*(dissolve sugar in the warm water in a small bowl. Stir in the yeast and allow to sit for 10 minutes!)
Step 2
3 tablespoons lard (or vegetable shortening but lard is better!)
2 teaspoon sugar
1/2 teaspoon salt
*(beat together lard, sugar and salt until smoothly blended. Now add the yeast mixture and quickly mix until smooth)
Step 3
1 cup water
*(slowly add water to lard&yeast mixture – it may not mix smoothly but that is okay!)
Step 4
3 cup white all purpose flour
*(add about 1 cup at a time mixing well until flour is fully blended into the dough! You may need to use your hands towards the end. Or if you have a bread hook on your mixer then you should be fine!)
Step 5
*(Place dough into bowl and cover with cloth. Set in warm place, and out of drafts, to rise for 1-2 hours. Dough should double in volume.
Step 6
*(Place risen dough in floured surface and knead 20 times! Do not over knead – we want to activate the gluten but not to the point we create a dense dough!)

To make into loaves split dough into two equal portions and place in loaf pans.
Set aside to rise for about 20 minutes.
Bake at 350 F in a pre-heated oven for 20-25 minutes.

For cinnamon buns roll or stretch out the dough so it is flat. Brush melted butter on the flattened dough and sprinkle with powdered cinnamon, and with sugar to taste! I prefer golden sugar – but really any crystal sweetener works for this! Cut the dough into long strips of about two inches width (I like big buns I cannot lie…)  Roll the strips into your preferred bun size and fit into a round pan so the buns are nestled close together!
Set aside to rise for about 20 minutes.
Bake at 350 F in a pre-heated oven for 20-25 minutes.

4 thoughts on “Recipe: Simple Yeast Buns

    1. I have eaten panettone and I have never been inspired to try to make it. I have a dislike of raisins in baked goods! Odd how such small textures in a food can shape our thoughts on a food!


      1. True there are indeed there are variations – my first experience with panettone was the traditional version. And that left me going “oh look raisins..”
        Maybe if I made my own I could then enjoy the dough without the “tradition” of the dried fruits!


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