The Pioneer Woman Tasty Kitchen
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Three Day Buns

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Level: Easy

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Description

This recipe comes from my Aunt Kathy’s mother-in-law, Alice. Our family loves to have these buns at our family get-togethers. It’s well worth the 3 days!

Ingredients

  • 3 cups Cool Water, Divided
  • 1 package (1/4 Oz. Packet) Dry Yeast
  • 1 cup Sugar, Plus 2 Tablespoons For The Yeast Mixture
  • ½ cups Canola Oil
  • ¾ teaspoons Salt
  • 7 cups Flour, Or As Needed

Preparation

On the first day (at noon) mix together 1 cup cool water, the dry yeast, and 2 tablespoons of the sugar in a large mixing bowl and cover with a towel and let it sit overnight.

On the morning of the second day, add the remaining 2 cups cool water, 1 cup sugar, canola oil, and salt. Add enough flour to form a stiff dough. Start with 4 cups of flour, but it will take about 6-7 cups of flour total. When you have a stiff dough, let it sit for 10 minutes, then knead for 12 minutes. Put into a greased bowl, cover with a towel and let rise until that evening. Then pull off golf ball sized pieces of dough, roll into buns, and place on greased sheet pans and let stand overnight in a cool place (60 to 70 degrees F).

On the morning of the third day, preheat your oven to 375ºF and place 1 sheet pan in the middle oven rack and bake 20-25 minutes. Repeat with the additional trays of buns. This recipe will make 3 to 4 dozen buns. Excellent for sandwiches!

One Comment

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Profile photo of city baked

city baked on 9.25.2011

This is on my to-do list!

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