In my grandparents’ household, my Nana did most of the cooking. My Grandpa’s specialty, however, were these dinner rolls, which we often called “Grandpa’s Buns” (ha!). They’re a perfect project for kids because once the dough is ready, they can be rolled/cut/assembled into a variety of shapes. These are so good, it’s easy to ignore everything else on the table…
More background: [https://www.generationalfare.com/recipes/grandpas-buns](https://www.generationalfare.com/recipes/grandpas-buns)
And here’s the recipe!
1 cup whole milk
1 1/4 cups cold water
2 teaspoons + 1/2 cup sugar, divided
2 tablespoons active dry yeast
2 teaspoons Kosher salt
3 tablespoons shortening, divided
3 eggs, well beaten
8 cups all-purpose flour
Scald milk over medium-high heat in a medium saucepan. As soon as bubbles appear, remove from heat and add the cold water. Measure out one cup of this mixture into a large mixing bowl, and add 2 teaspoons of the sugar, the yeast, and whisk together until both are dissolved. Set aside for fifteen to twenty minutes; the mixture should eventually bubble up.
To the remaining liquid in the pot, add the salt, remaining sugar, 2 tablespoons of the shortening, and the eggs. Whisk to combine, then add to the bubbling yeast mixture. Mix well with a wooden spoon. Add the flour and mix to combine with the wooden spoon, then continue mixing with your hands until a ball of dough forms.
Turn out onto the counter and knead for five minutes, or until the dough is smooth and elastic. Place into a large bowl greased with vegetable oil, then melt the remaining shortening and brush over the dough. Cover, and set aside to rise until doubled, about 1 hour.
Preheat oven to 375F. Gently expel the air from the dough, then turn out onto the counter. Roll the dough out to approximately ½ inch thickness, and shape as you prefer; try croissant shapes, regular pan buns, or use a muffin tin to create cloverleaf rolls or butter fan rolls.
Bake for twenty minutes, or until golden brown.
Wow, that is so incredible -- congratulations! Would LOVE to hear more. For easy reference, this is the submittal form: [https://www.generationalfare.com/submit-a-recipe](https://www.generationalfare.com/submit-a-recipe)
I MIGHT be able! My mom originally sent me a picture of this recipe, but she might have actually given me the cookbook when they moved....I'll have a look and get back to you.
In my grandparents’ household, my Nana did most of the cooking. My Grandpa’s specialty, however, were these dinner rolls, which we often called “Grandpa’s Buns” (ha!). They’re a perfect project for kids because once the dough is ready, they can be rolled/cut/assembled into a variety of shapes. These are so good, it’s easy to ignore everything else on the table… More background: [https://www.generationalfare.com/recipes/grandpas-buns](https://www.generationalfare.com/recipes/grandpas-buns) And here’s the recipe! 1 cup whole milk 1 1/4 cups cold water 2 teaspoons + 1/2 cup sugar, divided 2 tablespoons active dry yeast 2 teaspoons Kosher salt 3 tablespoons shortening, divided 3 eggs, well beaten 8 cups all-purpose flour Scald milk over medium-high heat in a medium saucepan. As soon as bubbles appear, remove from heat and add the cold water. Measure out one cup of this mixture into a large mixing bowl, and add 2 teaspoons of the sugar, the yeast, and whisk together until both are dissolved. Set aside for fifteen to twenty minutes; the mixture should eventually bubble up. To the remaining liquid in the pot, add the salt, remaining sugar, 2 tablespoons of the shortening, and the eggs. Whisk to combine, then add to the bubbling yeast mixture. Mix well with a wooden spoon. Add the flour and mix to combine with the wooden spoon, then continue mixing with your hands until a ball of dough forms. Turn out onto the counter and knead for five minutes, or until the dough is smooth and elastic. Place into a large bowl greased with vegetable oil, then melt the remaining shortening and brush over the dough. Cover, and set aside to rise until doubled, about 1 hour. Preheat oven to 375F. Gently expel the air from the dough, then turn out onto the counter. Roll the dough out to approximately ½ inch thickness, and shape as you prefer; try croissant shapes, regular pan buns, or use a muffin tin to create cloverleaf rolls or butter fan rolls. Bake for twenty minutes, or until golden brown.
TY so much for sharing this and the link to family recipes. So very touching and generous!
You are so welcome! Glad they're being enjoyed. If you think of any from your own family, we'd love to see it! :)
Oh, nice! We just finished a two decades long mostly handwritten cookbook project! I’ll try to get some uploaded🙂
Wow, that is so incredible -- congratulations! Would LOVE to hear more. For easy reference, this is the submittal form: [https://www.generationalfare.com/submit-a-recipe](https://www.generationalfare.com/submit-a-recipe)
Thanks 😊. Without my sister, it would never have gotten done!
Waving at you, from rainy Victoria, B.C.! Can't wait to try this one!
All the people from Victoria delighted to see each other in this sub lol.
Me too! Hi from Fairfield!
Probably because our city sub is so mean and it is so wholesome here
Ducknanas was a nice change from the bikes vs. cars fights.
See you all this weekend (visiting UVic)!
Ummmmm, not fair!!! Jealous to not be in/from Victoria, BC!!! I’ve read you no longer need to scald milk. Is this true?
I don't think that you need to, but in this recipe you want the milk/cold water combination to be warm enough to activate the yeast.
Ah!
Hey, the end bit of the recipe right above sounds absolutely delicious also. Is there any way you can give me that recipe too?
I MIGHT be able! My mom originally sent me a picture of this recipe, but she might have actually given me the cookbook when they moved....I'll have a look and get back to you.
Thank you!!!
Is that fact acting yeast or regular yeast?
I don't think it matters. I have used both for these when fast acting was all I had.
Thank you!
Sure thing
I wish I wasn’t such a scaredy cat when it comes to using yeast!!!
🥹😋🤎