Would love the recipe for buns. I am a breadaholic. Make a loaf of buttermilk wheat every 4-5 days, cinnamon-raisin often and yeast rolls once a week or so. Need to make a sourdough starter, but it's hunting season and my time is short until the end of the month. ;-)
Here’s the Egg Bread Recipe.
Best All Purpose Bread Dough Recipe For Loaves and For Sandwich Buns.
For 1-1/2 lbs. Category of Bread, or Sandwich Buns/Rolls.
1 Pkg. (1/4 Oz.) Active Dry Yeast
3 Cups Bread Flour (All Purpose will work, not as well.)
2 TBSP. Sugar
3/4 tsp. Fine Sea Salt (Regular Table Salt is fine.)
2 TBSP Butter (I like to use a STRONG TBSP, like almost 2-1/4-2-1/2 TBSP total.)
1 Extra Large Egg, Broken Yoke, NOT scrambled.
1 Cup Tepid Water (Milk is called for most often, but I don’t like the resulting crumb.)
Use your new machine’s manual of recipe’s to determine in which order to load the materials to the Bread Bucket. I’ve listed the ingredients for the recipe in the order our 1992 WelBilt Bread Machine wants them loaded. (More than likely in the reverse order that I have posted here as the newer machines don’t usually have the built in *dough hook” the old ones like mine have.)
Set your machine for 1-1/2 lbs. and follow the instructions for making a finished loaf, or set the machine per instructions of the manual for making dough only.
For Dough only, when cycle is finished dump the dough onto a lightly floured bread board and roll into a log. Easiest to work with a log about 14” in length, but doesn’t matter as long as you make a log and cut it no matter the size into ten equal parts. Place the future buns on a greased Jelly Roll Pan, or as we do use a Teflon cooking pad, cover with a lint free towel and let rise for about 45 minutes above 75 deg. Fah. someplace without cat hair, or draft.
Just before you want to bake your rolls/buns set the oven to 400 deg. Fah, and when ready slip the bread rolls in to bake for 12 minutes. Remove from the oven and place them individually on a cooling rack to cool. Once cool you may slice them first, then either use what you want and freeze the rest in freezer storage bags (5 fit nicely per bag), or freeze the lot of them for future use.
You can freeze the loaf of bread also after slicing it. One 1-1/2 lb loaf will fit into a conventional sized “freezer storage bag”.
*Whaddya mean “Dough Hook”? The old machines had screw-in dough hooks up the facing side of the bread buckets that would stay the dough as the beater in the bottom would turn, and knead the dough. The new machines have a “Uni-paddle” that does the work. No dough hooks. It’s cheaper to build the machines, and more people can afford them. The machining for the dough hooks raised the cost of manufacturing the old ones. The new method works fine. Just have to reverse the order you put the ingredients into the bucket. There are some newly manufactured units though that do have dough hooks in them, so you have to read a typical recipe from the manufacturer to see how the ingredients are instilled into the bucket to make the dough.
We’ve had our old Welbilt since 1992. Use it 4-5 times each month. It’s like that Rabbit with the drum, just keeps going and going LOL.
An afterthought unfortunately:
That “Bread Roll/Buns” recipe I grabbed from the file. It was originally written to a (not close) relative of the Leftist persuasion. (IOW a flaming idiot)
I apologize if it seems, as it does to me in retrospect “overly instructive”.
I should have rewritten it for an intelligent Conservative’s consumption, rather than have passed along that which I felt compelled to write towards an idiot Leftist intellect.
Again, sorry I didn’t properly edit that, and hope for your forgiveness.