In my curiosity of all things yeasty, I decided to make these. Anything yeasty I make is almost sure to impress Martin, another added bonus.
These sweet yeast buns pulled together very well and were very easy to make. The recipe called for 3 eggs and I halved the recipe, mostly because I happened to make a recipe that called for one egg yolk. Perfect way to use the egg whites, I thought. I think the buns came out rather well but have nothing to really compare it to. They were a very subtle sweet, I thought, not the sticky gooey sweet of cinnamon buns.
Sweet Yeast Rolls
1-1/2 cups warm water
2 tbsp. rapid-rise yeast
1 tbsp. vanilla extract
2/3 cup sugar
3 large eggs
1/3 cup unsalted butter
2-1/2 tsp. salt
5 – 7 cups bread flour
2 eggs + 1 pinch sugar
1/2 cup butter
1/3 cup white sugar
1/2 cup AP flour
1- In mixer bowl, whisk together yeast and warm water. Let sit for 5 minutes.
2- Briskly whisk in vanilla, sugar, eggs, butter and salt and blend well using paddle attachment onKitchenAid.
3- Add 3 – 4 cups of bread flour and mix. Switch to dough hook.
4- Knead with dough hook on lowest speed for 6 – 8 minutes, adding more bread flour as needed to prevent sticking. By the end, it should stick to the bottom but not the sides of the mixer. Dough is ready when its smooth and slightly sticky.
5- Remove dough hook and coat large bowl with oil. Place dough in bowl and turn to coat.
6- Let dough rise until doubled in bulk.
7- Cut dough into equal portions and roll into a round shape. Coat with egg wash and let rise again.
8- Preheat oven to 350-degrees.
9- Mash together butter, sugar and flour. Sprinkle on top of rolls.
10- Let rolls rise for approximately one hour.
11- Bake for 28 – 35 minutes or until golden brown.
Letting the dough rise
Right before baking
Fresh baked and oso tasty