The Best Buns

These are melt-in-your-mouth, tender, light buns and oh so good. Thanks to my mom for this recipe. Excuse my Canadian, I think down here they are referred to as rolls.

2C warm water
2/3C powdered milk
1/2 C oil
1/2 C sugar
2 beaten eggs
2 TBSP yeast
1 tsp salt
6 1/2-7C white flour

First you need to proof your yeast. To do this, combine 1/2C of warm water with 1 tsp sugar (this feeds the yeast) and the 2 TBSP of yeast. Let sit until it bubbles and doubles in size. In your mixing bowl combine the remaining 1 1/2 C warm water, powdered milk, oil, sugar, and eggs. Add the yeast. Combine salt and 3 C of flour. Incorporate flour into wet ingredients, mixing until smooth. Continue adding four one cup at a time, until you reach your desired consistency. The less flour you use the lighter your buns will be. Do not over mix your dough. The dough should pull away from the sides of your bowl and it will be a little bit sticky, but your should be able to form it into a ball shape. I mix mine in a Bosch so I remove the dough to another bowl that I have sprayed with cooking spray, cover it with a clean dish towel, place in the sun and let it rise until it doubles in size(about 30-45 minutes, the time depends on how warm or cool your kitchen is. Grease baking sheet or glass pan (this is a good option because then you can see if the bottoms are nice and brown). Shape dough into balls (about 2 1/2-3 inches in diameter). Place in pan, slightly space apart. Let rise a second time until double in size. Don't cheat your rising time otherwise your buns will turn out heavy. Bake in preheated oven at 375 for 15-20 minutes. The tops and bottom should be nice and golden brown, if your tops start getting too dark and the bottoms aren't done, lay a piece of foil over the top. Remove from oven, let sit for several minutes, remove to wire wrack to cool. Bag up as soon as thoroughly cool. These freeze great if you want to make them ahead of time.

Mona's Crescent Rolls

If any of you hail from Southern Alberta, you know that Mona (Loron's mom) is famous for her crescent rolls. These ones take a little work to make look pretty, but are well worth the effort!

1/2 C milk
2 C water
1/2 C sugar
2 TBSP yeast
1/2 C oil
1 tsp salt
2 eggs
6-7 C flour (sprinkle it in slowly so you don't get too much)

Follow the same method as the above recipe. Knead until smooth, let rise one hour, make into rolls, raise one more hour nake at 350 for 15 minutes.

To make the crescent rolls:
Roll our your dough, spread with softened butter (like you would with cinnamon rolls) Then use a pizza cutter, and cut down the venter of an oval piece of dough, then cut into wedges like a pie ; alternating back and forth so that the triangular pieces are uniform in size. Roll up starting at the wide end, then you have to place the narrow end down on the pan so they don't unroll while baking.

These doughs are also delish for cinnamon buns or orange rolls.