MINI HAMBURGER BUNS
2 pkgs. active dry yeast
2 tsp. plus 1/2 cup sugar, divided use
1 cup lukewarm water (110 degrees F)
1/2 cup butter or margarine, melted
1 tbsp. salt
2 tbsp. cider vinegar
1 1/2 cups water
8 to 10 cups sifted flour, divided use
Sprinkle yeast and 2 tsp. sugar over lukewarm water; stir to
dissolve. Let stand 10 minutes.
Combine the remaining 1/2 cup sugar, butter, salt, vinegar and water in mixing bowl. Add yeast mixture and 2 cups of the flour. Beat with electric mixer at medium speed until smooth, about 2 minutes.
Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto floured surface. Knead until smooth and no longer sticky, 8 to 10 minutes. Place dough in greased bowl, turning over once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
Punch down dough. Cover and let rise again until doubled, about 45 minutes.
Punch down dough. Divide dough into fourths. Let rest 10 minutes.
Divide each fourth into 12 equal pieces. Shape each piece into a ball. Place on greased baking sheets, about 3 inches apart. Cover and let rise until doubled, about 45 minutes.
Bake in 400 degree F oven 15 minutes or until golden brown. Remove from baking sheets; cool on racks.
Makes 48 rolls
Source: Farm Journal's Complete Home Baking Book by Elise W. Manning, 1979
2 pkgs. active dry yeast
2 tsp. plus 1/2 cup sugar, divided use
1 cup lukewarm water (110 degrees F)
1/2 cup butter or margarine, melted
1 tbsp. salt
2 tbsp. cider vinegar
1 1/2 cups water
8 to 10 cups sifted flour, divided use
Sprinkle yeast and 2 tsp. sugar over lukewarm water; stir to
dissolve. Let stand 10 minutes.
Combine the remaining 1/2 cup sugar, butter, salt, vinegar and water in mixing bowl. Add yeast mixture and 2 cups of the flour. Beat with electric mixer at medium speed until smooth, about 2 minutes.
Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto floured surface. Knead until smooth and no longer sticky, 8 to 10 minutes. Place dough in greased bowl, turning over once to grease top. Cover and let rise in warm place until doubled, about 1 hour.
Punch down dough. Cover and let rise again until doubled, about 45 minutes.
Punch down dough. Divide dough into fourths. Let rest 10 minutes.
Divide each fourth into 12 equal pieces. Shape each piece into a ball. Place on greased baking sheets, about 3 inches apart. Cover and let rise until doubled, about 45 minutes.
Bake in 400 degree F oven 15 minutes or until golden brown. Remove from baking sheets; cool on racks.
Makes 48 rolls
Source: Farm Journal's Complete Home Baking Book by Elise W. Manning, 1979
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