Hot Dog or Hamburger Buns

The sunny days of summer invite us to enjoy family gatherings, camping adventures, picnics and barbecues. What a treat to have fresh, tasty homemade buns at the backyard barbecue. These buns can be made ahead; they can be frozen for the special event.

2 Tbsp/30 ml yeast

½ cup/125 ml warm water

1 Tbsp/15 ml sugar

4 cups/1 L warm milk or water

1/4 cup/60 ml melted butter

1/4 cup/60 ml sugar

1 Tbsp/15 ml salt

1 Tbsp/15 ml lemon juice

9 - 10 cups2.25-2.5 L all-purpose flour

Soften yeast in warm water with sugar. Combine milk, butter, and sugar, salt and lemon juice.

Stir and pour into a large mixing bowl with the softened yeast. Add flour gradually to

make a stiff dough. Let rest 20 minutes. Knead until smooth, and place in a warm place

to double in bulk. Then divide into 3 sections and roll each into a long roll. Divide each

into 10 pieces. Form each piece into a long hot dog bun or a flat round shape for hamburgers.

Let rise until double. Bake @ 400F/200C for 15 - 20 minutes until golden brown.

Makes 30 - 36 buns

White Bread ( Bulki )

2 Tbsp. / 30 ml Yeast

½ cup / 125 ml warm water

2 Tbsp. / 30 ml Sugar

2 Tbsp. / 30 ml Salt

2 Tbsp. / 30 ml Butter

2 cups / 500 ml potato water

1 1/2 cups / 375 ml water

1 Tbsp. / 15 ml lemon juice.

10 - 12 cups / 2.5-3 L all-purpose flour

Add yeast to warm water where sugar has been added. Set aside 10 min. Combine potato water with reg. Water to make warm liquid. Add yeast salt and butter. Add enough flour to make a soft dough. Let rise 15 - 20 min. and knead in enough flour to make a stiff dough. Cover and let rise in a warm place until double. Divide into 4, shape each section and put into loaf pans. Let rise until light. Bake 425 F for 10 min., turn oven down to 375 F for 25 min.

Honey White Bread

Many people love eating a piece of homemade bread with butter and strawberry jam for breakfast, lunch or as a night snack. I enjoy making yeast breads and rolls and have found this recipe so simple that any novice can make it. This recipe is not in the cookbook From Oma's Kitchen.

1 cup / 250 ml warm water

3 Tbsp / 45 ml granular yeast

2 tsp / 10 ml sugar

3 cups / 750 ml warm milk

1 cup / 250 ml water

½ cup / 125 ml butter, melted

¼ cup / 60 ml liquid honey

4 egg yolks

2 Tbsp / 30 ml salt

2 Tbsp / 30 ml lemon juice

10-12 cups / 3.5-4 L all-purpose flour

……

1 egg white for glazing

Dissolve yeast in a small bowl with warm water and sugar. In a large bowl, mix warm milk, melted butter and honey. Blend and add egg yolks, yeast, salt and 3 cups / 750 ml flour and blend well. Continue add flour, a few cups at a time until dough does not stick to the bowl. Flour should be mixed in gradually. Let dough rest, covered with plastic for 15 to 20 minutes. Knead on a floured surface until smooth and elastic.

Place dough in a greased large bowl, cover with plastic and a towel; allow rising in a warm place until double in volume. Divide dough into 4 portions, place in 4 greased large loaf pans, and cover with plastic and let rise to double. Brush with egg white before baking.

Bake @ 350F / 180 C for 45 to 50 minutes. Enjoy!!

Butterhorns

Easy to mix and have fresh dessert buns the next day. Our mother made these often for family gatherings and picnics. I usually spoon a teaspoon of jam or jelly in the center of the bun before I bake it - to make it resemble a danish. This recipe is in the From Oma's Kitchen Cookbook.

2 Tbsp/30 ml yeast

2 tsp/10 ml sugar

½ cup/125 ml warm water

4 cups/1 L regular flour

½ cup/125 ml sugar

3/4 cup/175 ml butter

2 eggs (beaten)

1 cup/250 ml milk

2 tsp/10 ml salt

Dissolve yeast in warm water and sugar. Mix the flour, sugar and salt in a large bowl. Cut in the butter as for pastry - crumbly appearance. Mix eggs and milk and add to the flour mixture. Beat together and place the dough in a greased bowl. Chill in the refrigerator over night.

The next day, roll out half the dough on a floured board, cut strips ½ inch in width, twist to look rope-like. Form each rope into the shape of a circular coil on a parchment lined pan. Let rise until light.

Bake @ 350EF /180EC for 10 to 15 minutes. Makes 36 buns

To decorate:

Make an icing with 1 ½ cups icing sugar, ½ tsp vanilla and enough milk to make the icing runny. Top with crushed nuts or fine coconut as desired.

Paska Buns

Traditionally, Paska or Easter bread was baked in large coffee tins and odd shaped pans. Recently however, small and large loaf pans are being used to form these sweet and tasty loaves. I have opted to make this citrus, sweet dough into buns, which are conveniently served and can be easily distributed to family and friends. This recipe is not in the From Oma's Kitchen Cookbook.

3 Tbsp / 45 ml granular yeast

2 tsp / 10 ml sugar

1 cup / 250 ml potato water, warmed

1 ½ cups / 375 ml sugar

1 cup / 250 ml potato water

1 cup / 250 ml milk

¾ cup / 175 ml butter, melted

1 Tbsp / 15 ml salt

5 eggs, beaten

1 lemon, juice & zest

1 orange, juice & zest

9-10 cups/ 2.25-2.50 L all-purpose flour

Combine first three ingredients in a small bowl to rise. In a medium bowl, combine remaining ingredients including lemon and orange zest and juice. This mixture should be warm. Pour into a large bowl, add yeast and gradually beat in flour to make soft dough. Set aside to rest for 15 minutes; knead to make smooth dough. Cover with plastic and set in warm place to rise until double in bulk. Punch down and shape into buns. Place buns on parchment cover cookie sheets. Let rise until light.

Bake @ 350F / 180C for 20 minutes.

Ice with a runny icing and decorate with sprinkles. Makes about 60 buns.

Swedish Rye Bread

This recipe comes from a Swedish grandmother. You can make it a meal with soup and a salad. This recipe is not in the From Oma's Kitchen Cookbook.

2 Tbsp/ 30ml dry yeast

½ cup / 120ml warm water

1 tsp / 5ml sugar

4 cups/ 1 L warm water

1/2 cup/ 120ml brown sugar

½ cup / 120ml molasses

4 Tbsp / 60ml butter, melted

1 Tbsp / 30ml salt

1 Tbsp / 30ml lemon juice

5 cups / 2.25 L dark rye flour

8 cups / 2 L all-purpose flour

2 Tbsp / 30ml melted butter

In a (2 cup / 500ml) cup dissolve sugar and yeast, set aside. In a large mixing bowl, mix warm water, brown sugar, molasses, butter, salt and lemon juice. Stir well. Add dissolved

yeast and rye flour; beat until smooth. Stir in all-purpose flour to form a soft dough. Let rest for 20 min.

Turn onto a floured surface and knead until smooth and elastic. Place into a greased bowl and cover; let rise until doubled, about 1 ½ hours.

Punch down and shape into 4 round loaves. Place on parchment lined baking sheets. Cover and let rise 45-60 min. Bake at 350 F/ 180 C for 30 to 40 min. or until golden brown. Brush with butter. Yields: 4 loaves. Can be frozen.

Healthy Brown Bread

Not only is this bread healthy but it is also tasty. My good friend Connie gave me this recipe. She made this bread frequently. This recipe is not in the From Oma's Kitchen Cookbook.

2 Tbsp/ 30 ml yeast, granular

2 tsp/ 10 ml sugar

1/2 cup/ 250 ml warm water

2 cups/ 500 ml water or potato water

2 cups/ 500 ml milk

2 Tbsp/ 30 ml salt

3 Tbsp/ 45 ml butter

1 egg, beaten

½ cup/ 125 ml honey, liquid

1 Tbsp/ 15 ml lemon juice

2 cups/ 500 ml whole wheat flour

2 Tbsp/ 30 ml wheat germ

2 Tbsp/ 30 ml natural bran

1 cup/ 250 ml mixed grains – ex. Red River Cereal

9 cups/ 2.25 L all-purpose flour – approximately

Soften yeast in warm water and sugar. In a medium bowl combine water, milk, salt, butter, honey and lemon juice –warm in the microwave.

In a large mixing bowl, combine flours and grains, except the all-purpose flour. Pour warmed liquids and softened yeast into the large bowl with the flours, mix and add enough white flour to make stiff dough. It should leave the sides of the bowl. Cover and let it rest for 15 minutes and knead until smooth. Place into a greased bowl and set aside in a warm place to rise to double. Divide into 4 portions and place in 4 greased loaf pans. Let rise to double again.

Bake @ 425F/215C for 10 minutes. Then turn oven down to 350F/180C and continue baking for 30 minutes or until nicely browned. Turn out onto a rack to cool. Makes 4 healthy loaves. Enjoy with butter and homemade jam.