Big Batch Buns Recipe

Ingredients for Big Batch Buns

• 1 ¾ cups warm water (105-115°F)
• ¼ cup granulated sugar (for yeast) + ¾ cup granulated sugar (for dough)
• Dry Yeast
• 1 cup dry milk powder
• 2 teaspoons salt
• Salad Oil
• 6-7 cups all-purpose flour (plus more as needed)
• ½ cup warm water (for dough)

How to Make Big Batch Buns

1. In a large bowl, combine 1 ¾ cups warm water (105-115°F), ¼ cup granulated sugar, and 2 ¼ teaspoons active dry yeast. Let stand for 5-10 minutes until foamy.
2. In a separate bowl, whisk together ¾ cup granulated sugar, 1 cup dry milk powder, 2 teaspoons salt, ½ cup vegetable oil, 6 cups all-purpose flour, and ½ cup warm water.
3. Gently stir the yeast mixture into the dry ingredients mixture. Gradually add more flour, about 1 cup at a time, until a soft, slightly sticky dough forms.
4. Turn the dough out onto a lightly floured surface and knead for 10-15 minutes, until smooth and elastic. Place the dough in a large, oiled bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Punch down the dough to release the air. Divide the dough into portions according to your desired baked goods (e.g., rolls, cinnamon rolls, breadsticks).
6. Shape the dough portions and bake according to your chosen recipe instructions. Basic baking instructions for rolls/buns: Preheat oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown.