January’s Feature Recipe

A cold winter day is a perfect time for bread baking! These are our signature rolls, and we hope you’ll try this easy recipe from the past!

My childhood friend, Cheryln Hoffmeister Landgraf, lived next door and I was often invited to her Grandma’s house for Sunday dinner. I’d always ask if her Grandma was making buns! When I grew up, Mrs. Ethel Penrod showed me how to make her special buns. Cheryln’s Grandma’s Buns are a favorite to family, friends, and our catering customers. We typically make 1,000 of these buns each year!

Cheryln’s Grandma’s Buns
1 package yeast

2 1/2 cups water

1/2 cup sugar

1 teaspoon salt

1 egg, beaten

3 Tablespoons shortening

Approximately 7 cups flour

Dissolve yeast in a small amount of warm water. Combine 2 1/2 cups water, sugar, salt, egg, and shortening in large mixing bowl, stirring until sugar and salt are dissolved. Gradually add flour; mix thoroughly to make a soft dough. Turn out onto floured surface; knead well. Place in greased bowl. Cover and let rise until doubled. Punch dough down; shape into rolls. Place rolls into greased pan(s). Cover and let rise until doubled. Bake at 350°—375° until browned. While still warm, brush with melted butter, if desired.


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