Gram's 2-hr Buns
Source & History
My brother Doug has this in his collection. I think that this might be the recipe that Mum used when she made her famous (in the family, anyway) cinnamon buns. I remember my Grannie teaching me the 'right' way to shape buns. She always buttered her hands when she was doing it.
Note
- made these last weekend and they were gobbled down. However, they do go stale overnight (still good toasted) so I would be inclined from now on to make these to be eaten on the day they are made.
- Author
- Aileen Sorohan
Ingredients
- 1 1/4 cups hot water
- 1 tbsp olive oil
- 2 tbsp honey
- 1 tsp salt
- 1 cup flour plain, white
- 1 egg
- 1 cup flour additional
- 1 packet fast-acting yeast = 2 1/4 tsp
- 1 tbsp fresh lemon juice
- 1 1/2 cups flour (can vary)
Instructions
- Combine hot water, olive oil, honey & salt and stir until all ingredients are melted.
- Add first cup of flour & egg. Beat well.
- Add second cup of flour & yeast. Beat well.
- Add lemon juice & the rest of the flour.
- Knead briefly until dough is elastic.
- Place in 100 degree C oven for 45 minutes – punch down every 15 minutes.
- Let rise until doubled in size (approx 1 hour).
- Bake at 190 degrees C for 10-12 minutes.
