Gramma Buns

Every family should have something that passes from generation to generation.  I watched my grandma make these buns.  I hope she watched her grandma make these buns too.  When we were kids, in the 60’s, almost every summer included a road trip to Pennsylvania to visit the relatives.  These are memories I cherish- from watching jam being made, to picking apples for applesauce, to making cherry pies.  The smells of bread baking in Grandmas kitchen was the best.  She always had a little salad plate or saucer with soft butter.  And you could find grape jelly or cherry jam in the cool cellar. 

I hope my kids and their kids will remember my kitchen sights and sounds and smells like that.  When I married, my new Gramma Peg made Gramma buns too!  They looked the same and smelled the same- so I just had to call these Gramma buns!  She had her sons come over on baking day to do the kneading.  Maybe she needed the muscle and maybe she just liked the company.  There is some type of happiness that exists only in the kitchen, sharing each other and making deliciousness. 

Some day, when you are lucky enough to be surrounded with friends and family- make a batch of gramma buns. 

Scald 2 cups of milk- that means heat it til it forms a skin on top- but NOT til it boils.  Turn off pan and add 1/2 cup sugar. 2 tsp. salt and a stick of margarine or butter (or lard, or oil), let cool and add 2 eggs.   Proof your yeast in a bowl with 1 cup warm water.  Measure out 7 cups of flour in a large bowl.  Mix the yeast mixture into the milk mixture and add to the flour.  Stir until well mixed and then knead, adding flour as necessary.  You could try calling on someone to knead, but I have the KitchenAid to do that part.  Add more flour as necessary- you dont’ want it clammy.  Clean out your large bowl, wipe with a little oil and put the dough in to rise.  Cover with a clean dish cloth, let rise 1 1/2 hours.  Punch down.  Rise again 1 hour.  Shape into buns and place on greased cookie sheets with sides.  I use a size slightly larger than a golf ball.  Leave 2 inches between dough buns.  Cover and let rise 1 1/2 hours again.  Bake at 400 about 10-15 minutes when light brown and a slight tap lets you see they are done and not spongey.   Brush with oleo while hot to give that nice gramma shine.  Let the memories begin.

  • 7 cups unbleached white flour and more for kneading
  • 1 cup warm water
  • 4 tsp active dry yeast
  • 2 eggs
  • 1/2 cup sugar
  • 2 cups milk
  • 2 tsp salt
  • 1/2 cup oil, lard, margarine or butter

Grandma Meyers and Aunt Carrie (owned dairy farm)

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