Sloppy Joe Loves 'My Mother-in-Laws Buns' |
My Mother-n-Law’s Buns As interpreted by Ronald D. Drobeck I had to use the skills I save for those times that require more than the daily survival trickery and deceit, to pry this recipe from my wife’s family stash. I also had to promise that the EXACT technique be honored, which explains a few of the procedural peculiarities from a lady that “shuts on the light”. Also, because my wife has done so well following my procedural instructions when needed, I feel obliged to do as she says, as I hope you will too! We begin: Combine the following in a medium mixing bowl 1¾ cups scalded milk ½ cup vegetable oil ½ cup sugar 3 tsp. salt Blend and then add 5 cups very warm water Blend in 2 beaten eggs Followed by 4 cups of All Purpose Flour Now add: 5 tsp. quick rise yeast (same as 3 pkgs.) Add more flour Stir Let rise for 20 minutes Add more flour and knead until the sticky is gone Rub dough with oil Put warm water in a warming bowl Place the mixing bowl on the warming bowl and cover with a light dish towel Let rise to almost overflowing the bowl Knock down Recharge the warm water in the bottom bowl Let the dough rise to almost overflowing the bowl Cut off 2” balls from the dough ball (sharp knife or pastry shears) Knead each ball from the outside edge under, outside edge under At this point, I was told that my Mother-n-Law’s Buns require an artful, touchy, feely caress to achieve a consistent and desired result! Space the 2” dough balls on cookie sheet Let rise for two hours (covered with a light towel) Pre-heat the oven to 400° when within 15 minutes of baking Bake for 13 to 14 minutes or until golden brown These buns freeze well, and when warmed in a microwave correctly, taste, feel, and smell as if fresh from the oven. I’ve used them for Sloppy Joes, egg salad sandwiches, and sopping up gravy, but my favorite way to eat these is with peanut butter and butter! Enjoy….rdd |