Bigbatchbuns Recipes
TASTY BUNS
Excellent yeast buns that can be used for hamburgers or just plain dinner rolls. They don't take long to make and have never failed for me!
Provided by Charlene Kaunert
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes.
- Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes.
- Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size.
- Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.
Nutrition Facts : Calories 300.4 calories, Carbohydrate 45.3 g, Cholesterol 1.6 mg, Fat 10.1 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 1.5 g, Sodium 204.2 mg, Sugar 5.3 g
BIG BATCH BUNS
My mother and I used to whip this up and make all kinds of things: bread, cinnamon rolls, bread sticks, roll little balls of dough in cinnamon and sugar and fry them, roll little balls in melted butter then coat with cinnamon and sugar and put them in a bundt pan for coffee cake....anything we could think of. (and I mean we'd make all those things out of one recipe - that's why it's called Big Batch Buns!!) We'd get one thing baking in the oven and then ask, "what else should we make?" We'd spend all day baking. Ahhh, great memories. I honestly have to say; servings, prep and baking time are a total guess. It depends what you make and how many things you make. :-)
Provided by HeatherN
Categories Yeast Breads
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Mix the 1 3/4 cup water, sugar and yeast in a large container and let sit to raise.
- Mix the 3/4 cup sugar, dry milk, salt, oil, flour and hot water.
- Stir both mixtures together and add flour as needed to make dough that is not sticky. (This will be at least 8 cups, maybe more!).
- Kneed for 15 minutes until dough is elastic (this is where the fun family time comes in - let each kid kneed for 5 minutes -- ) Place in a LARGE oiled bowl, cover and place in warm, draft free area to rise. (We always used the large - 32 cup - Tupperware bowl with the lid sealed on. When the lid pops off, it's ready to punch down.).
- Punch down and separate, divide and create!
- Basic baking instructions are to bake at 350 for 25-30 minutes.
BIG-BATCH BLACK BEANS
This simple, large batch of seasoned black beans can be frozen, refrigerated, and repurposed in endless ways for easy, family-friendly meals.
Provided by The Epicurious Test Kitchen
Time 3h
Yield Makes about 12 cups
Number Of Ingredients 7
Steps:
- Place beans in a large heavy pot and cover with water by 2". Cover pot and bring to a boil over high heat, then remove from heat. Let sit 1 hour.
- Uncover and add more water if needed to cover by 2". Stir in onion, garlic, bay leaves, salt, oregano, and cumin. Cover and bring to a boil over medium heat. Uncover, reduce heat to low, and simmer, checking after 1 1/2 hours and adding more water if needed to keep beans submerged, until beans are tender and creamy, 1 1/2-2 hours total.
- Serve beans immediately or let cool completely, then transfer beans and cooking liquid to airtight containers.
- Do Ahead: Beans can be made 5 days ahead. Cover and chill, or freeze up to 3 months.
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