An easy no-muss method for making homemade yeast rolls with my mother's favorite bread recipe and favorite bread-making 'tool'.
When my mother was 35, she and her mother were diagnosed with breast cancer only days apart. Luckily, they had survivor genes too for both recovered and lived long, full lives.
While Mom was recovering from her mastectomy, she made bread every few days. Years later, she confided that despite the pain it caused, making bread was get-well therapy. Her chest and shoulder muscles needed exercise and her family needed nourishment. By making bread, she accomplished both at once. Still, I remember her standing at the kitchen counter kneading the dough, pain etching her face, tears on her cheeks.
Modern-day bread machines are ever so convenient and when a hot loaf of bread pops out, it’s just magic! But I’ll likely never have one, in small tribute to my mom and the way she endured pain in order to heal herself and nourish her family both at the same time.
Mom had dozens of favorite bread recipes and often created her own. For awhile, she even ground her own wheat. ICE CREAM PAIL BUNS were a particular favorite – just a few ingredients mixed and kneaded and left to rise in a gallon plastic ice cream pail so very little mess. The buns are wonderfully light and airy and she used the same dough for cinnamon buns, caramel rolls, tea rings and more.
The instructions are written for new cooks so please, don’t be put off by their length. I promise, these are easy, easy and take just four steps: (1) Mix and knead in an ice cream pail, (2) let rise, (3) shape buns and let rise again (4) bake. Oh yes: (5) devour!
Last year we lost my Mom to metastasized lung cancer. Until her last whisper breaths, she was a high-spirited, passionate woman who told a friend only three days before her death, “There’s more laughs than bad stuff.”
This week, we’d have celebrated her 73rd birthday. Happy birthday, Mom. We miss you.
HOMEMADE YEAST ROLLS:
MY MOM's ICE CREAM PAIL BUNS
Rising time: 1½ – 2 hours
Baking time: 50 minutes
Makes 2 dozen medium-size buns
- 1 tablespoon yeast
- 1/4 cup warm water
- 1 teaspoon sugar
- 1 egg
- 1/3 cup dry milk powder
- 1/3 cup sugar
- 1-1/2 teaspoons table salt
- 1/3 cup vegetable oil
- 1-1/3 cups warm water
- About 4-1/4 cups flour (preferably bread flour)
- 1 teaspoon vegetable oil
In a small dish, combine yeast, ¼ cup warm water and 1 teaspoon sugar. Let rest for 5 – 10 minutes, “proofing” the yeast to ensure it grows. If it doesn’t, the yeast may be old (and needs replacement) or the water was too hot or cold (and you should start over).
Meanwhile, whisk the egg in a one-gallon plastic ice cream container. Add the remaining ingredients except the flour and combine well with a wooden spoon. Add 2 cups of flour, one at a time, and stir well. Add the proofed yeast and stir in gently. Add 1-1/2 cups flour and stir in. At this point, the dough is still sticky but can be kneaded right in the ice cream pail, using one hand to knead, the other to turn the pail and add the remaining flour. Knead for about four minutes, adding flour as needed, until the dough looks and feels like a balloon filled with water. Lift the dough from the pail. Pour in 1 teaspoon oil and rub the dough in the oil on all sides. Cover the pail with a kitchen towel and set in a warm place. Let dough rise until double in size, about 45 – 60 minutes.
With a fist, gently deflate the dough. Place a baking sheet on a work surface and place the dough on the baking sheet. With a knife, cut the dough in eight pieces (that is, cut in half, then those pieces in half again, then those in half again). Cut each of the eight pieces in three and return all to the ice cream pail. One at a time, form 24 round buns, using your fingers to fold the dough over itself, placing seams at the bottom. Arrange on two baking sheets or a baking sheet and a pie tin.
Cover the buns and place in a warm spot to rise, about 45 – 60 minutes or until almost double in size. Remove towel and bake at 350F until golden, about 25 minutes. Remove from oven and brush lightly with butter.
An ice cream pail bun is convenient but if you don't have one, not to worry, just use a large mixing bowl.
To save on heating bills, I keep my house on the cool side during the winter, too cool for bread to rise in a couple of hours. So after much experimentation with creating a warm space for both the first and second rises, I've settled on a small space heater set at 70F or 75F that blows air into a wire mesh waste basket, upside down, with the dough on top. It's finagled, but it works! If other bread-makers have ideas, I'd love to hear them.
Let the buns butt up against each other as they rise. Once baked, the soft sides are addictive.
This dough makes excellent cinnamon buns. Instead of forming the bread dough into buns, divide in half. Flatten one piece of dough in a thin rectangle. Spread with soft butter, then sprinkle with brown sugar, cinnamon and currants. Roll along the long side, then use dental floss to cut spiral rolls about 1 inch wide. Place in a buttered baking dish and let rise, then bake until golden.
I've also made savory buns, spreading a thin layer of pasta sauce on the dough, then sprinkling with grated Parmesan.
Originally published in print in 2003, published online for the first time in 2009.
More Bread Recipes
© Copyright 2003 Kitchen Parade