Note: Using bulk yeast is a huge savings and keeps very well in the freezer. One package of active dry yeast from the grocery store is equal to 1 tablespoon when using bulk yeast from a natural foods co-op.
1 pkg. active dry yeast (1 Tbsp. if using bulk yeast from a natural foods co-op or Sam's)
3/4 cup warm water (110-115 º)
2 cups unbleached flour (You may want to substitute whole wheat or spelt flour for 1 cup)
1/2 tsp. salt
3 Tbsp. sugar
2 Tbsp. shortening (Coconut oil would be a healthier choice)
In a small bowl, dissolve yeast in warm water. In a large bowl combine dry ingredients and cut in butter with pastry blender or a fork until butter is blended into small bits. Add yeast mixture and mix well. Turn onto floured surface and knead 3 or 4 times. Roll out to 3/4 to 1-inch thickness. Cut with biscuit cutter. Place on greased baking sheet and let rise about 45 minutes. Bake at 450 º for about 12 minutes or until golden brown. Yields 6 to 8 rolls.
3/4 cup warm water (110-115 º)
2 cups unbleached flour (You may want to substitute whole wheat or spelt flour for 1 cup)
1/2 tsp. salt
3 Tbsp. sugar
2 Tbsp. shortening (Coconut oil would be a healthier choice)
In a small bowl, dissolve yeast in warm water. In a large bowl combine dry ingredients and cut in butter with pastry blender or a fork until butter is blended into small bits. Add yeast mixture and mix well. Turn onto floured surface and knead 3 or 4 times. Roll out to 3/4 to 1-inch thickness. Cut with biscuit cutter. Place on greased baking sheet and let rise about 45 minutes. Bake at 450 º for about 12 minutes or until golden brown. Yields 6 to 8 rolls.
BATTER BUNS
Revised from Betty Crocker's New Dinner for Two Cookbook ~ Quick, easy and delicious! A favorite!
2/3 cup warm water (not hot - 100 to 115 º)
1 pgk. active dry yeast (or 1 Tbsp. bulk yeast)
2 Tbsp. sugar - can replace with 1 Tbsp. honey
1/2 tsp. salt
1/4 cup butter (1/2 stick) - or coconut oil
1 egg
1 2/3 cup flour (half whole wheat or spelt flour and half unbleached flour)
Measure water into mixer bowl. Add yeast, stirring to dissolve. Measure flour, honey, salt, butter, egg, and 1 cup of flour. Beat on low or use wire whisk. Add remaining flour. Beat with rubber spatula until smooth. Spoon into greased muffin cups, filling each a scant 1/2 full. Let rise in warm place (85º) until batter reaches top of muffin cups (30-40 minutes). Heat oven to 375º and bake 18-20 minutes, until golden brown. Serve warm. Makes about 12 yummy buns.
