Rating: 1 stars
2 Ratings
  • 5 star values: 0
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  • 2 star values: 0
  • 1 star values: 2
Recipe by Southern Living July 2011

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Credit: Jennifer Davick; Styling: Lydia Degaris Pursell

Recipe Summary test

hands-on:
15 mins
total:
2 hrs 35 mins
Yield:
Makes 12 buns
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Let dough stand at room temperature for 15 minutes. Cut dough into 12 equal portions. Place dough portions on a lightly greased 15- x 10-inch jelly-roll pan. Let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.

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  • Shape each dough portion into a 5-inch circle, and place on lightly greased jelly-roll pan. Whisk together egg and 2 Tbsp. water. Brush dough lightly with egg mixture; sprinkle with sesame seeds, if desired.

  • Let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

  • Preheat oven to 400°. Bake rolls 20 to 22 minutes or until browned. Let stand 15 minutes. Cut rolls in half crosswise; toast, if desired.

Chef's Notes

Note: We tested with Bridgford Frozen White Ready-Dough loaves.

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