The Best Buns Ever

A few weeks ago, while on a thrifting trip, I picked up this bad boy.

It was practically brand new. 

Probably a wedding gift that was never used.

The inside was flawless & the outside was almost just as perfect, 

minus a few blue scratches. 

I made a $15 bet that it would work, and [not so] patiently drove the 10 minutes back to my house.

As soon as I got inside, I plugged it up & wa-la! It lit up like a Christmas tree.

I was ecstatic.

I immediately got online to download the user manual & get recipes.

The next morning I went out to get ingredients so I could begin my bread baking adventures.

Because of my resolve to become healthier, I have greatly limited my bread intake.

But, when I do have bread now, I don't feel bad about it.

I am making my bread fresh, free of nitrates and preservatives.

Not only do I feel like I'm doing something great for my family, but I'm also saving a lot of money!

Never again am I going to spend $3 for a pack of hamburger buns that are going to sit on the shelf and get moldy before I use them all. I'm not going to buy canned cinnamon rolls because I can make them for half of the price & they taste so much better. I will not buy Sister Schubert's rolls [even though they are delicious!] because now that I know how to make them, it is so much cheaper. And [dare I say?] better.

I'm taking you on my bread baking adventures.

You do not need a bread maker. 

The $10 you spend on ingredients will likely make a few loaves of bread, cinnamon rolls, yeast rolls, and buns. Trust me, a bag of bread flour and a jar of yeast will go a long way.

Our first stop--

The Best Buns Ever...

Seriously.

I used this recipe.

1. Put all of your ingredients in your bread maker & turn it on. Walk away & let it do it's magic.

If you do not have a bread maker, you can do this with a mixer, you just need to stand and supervise.

2. Once dough has risen for the first time, dump it out of the bread maker [or mixer] and onto a lightly oiled surface. Separate into buns. HINT: make them smaller than fist size. They will rise again & if you make them any larger you will have ginormous buns. When you get them separated, cover with a cloth in a warm area [I do mine on top of the stove while it's preheating] and leave to rise again. Do NOT skip the second rise.

3. Risen buns, pre-tan. Lather them with an egg wash, sprinkle on some sesame seeds if you're feeling fancy.

4. Bake at 400 degrees for 15 minutes, according to the directions. It's 12 minutes to perfection in my oven, so just keep an eye on them.

I have made these on 3 separate occasions. Two of those times, we have had company & I got rave reviews.

Try them. It might take a little time out of your day, but I promise you it's worth it.

You can thank me later.