“This is the recipe I normally use for buns & cinnamon rolls. You can use either warm or cold liquid. If you use cold it will take a little longer for your dough to rise. I turn the oven light on & let my dough rise in there.You will end up with about 5 lbs of dough. This will be enough to make 40 - 2 oz dinner buns, or 24 - 2 oz dinner buns & a dozen fairly large cinnamon rolls. I use my Kitchen Aid mixer so I don't have to knead the dough. I use a scale when making my buns, then I am assured of getting a uniform size. While this is a bit more time consuming than some recipes, the end results are worth it. This is the dough that I use for my cinnamon rolls Jake's Cinnamon Rolls .”
READY IN:
2hrs 20mins
SERVES:
40
YIELD:
40 buns
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat 1st seven ingredients together.
  2. Beat in 6 cups of flour, 1 cup at a time, & the yeast.
  3. Change to dough hook and add last 3 cups of flour.
  4. Mix well, till you get a nice dough ball.
  5. Let rest 5 minutes.
  6. Knead 2 minutes.
  7. Let rise in oiled, covered bowl, in a warm place for 20 minutes.
  8. Punch down & let rise 2 more times, for a total of 1 hour rising time.
  9. Form buns and place on parchment lined baking sheet.
  10. Cover & let rise 30 minutes, or till doubled.
  11. Bake at 350°, for 20 minutes.
  12. Brush tops with butter while still hot.

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