Annie has been mixing up our muffins and cornbread for several years. Ever since baby Cora came along and Mama was resting out of sight of the kitchen and the messes therein made by a seven year old. We had made a generic dry muffin mix for the freezer beforehand and Daddy helped Annie add in the buttermilk and fruit to bake fresh for breakfast.... She was hooked and we are blessed!
Now it is time to graduate to yeast breads! It seems to work well for us if we use the same recipe several times over, then Annie can take over with confidence.
Here she is baking away and even instructing little Cora.
The original recipe (twice in Far Above Rubies cookbook) calls for more sugar and oil and yeast. We like to see how much we can reduce these not so healthy, not so cheap ingredients and still keep good flavor of product. So here is our version...
Quick Hamburger Buns
- 2 1/2 c. warm water
- 4 tsp. yeast
- 2 eggs
- 1/4 c. sugar/honey
- 1/3 c. coconut oil
- 2 tsp. salt
- 7 1/2- 81/2 c. flour
Combine all ingredients except flour in mixer. (We have a Bosch.) Add 4 c. flour (we use red or white wheat) and stir in. Add remaining flour, 1 c. at a time until the dough pulls away from the side of the bowl. Knead 3 minutes. At this point you can put in the fridge overnight if you want fresh for lunch or cover and rest 15 minutes on the counter. Roll out 1/2" thick. Cut with biscuit cutter or cup rim. Let rise 20 - 30 minutes. Bake 350* for 12 minutes.
We have made larger buns using a wide mouth jar lid as a cutter, and made ready-to-go sandwiches by rolling thin, topping with mayo, meat, & cheese, then folding over and baking.