Grandma Ruby’s No Fail Sandwich Buns

Grandma Ruby’s No Fail Sandwich Buns is a recipe that was given to me by a good Facebook friend, Nadine Stewart.  This is a recipe that was passed down to Nadine by her Grandma Ruby so I though it only appropriate to name these no fail buns after her Grandmother.

Grandma Ruby's No Fail Sandwich Buns

Call to ActionI admit that I was a little scared to attempt bread making, but I found this recipe really easy to follow and like the name, Grandma Ruby’s No Fail Sandwich Buns, they were “no fail.”  They were a success and made some really good chicken sandwiches that night for dinner.

I’m not much of a baker preferring to make a hearty dinner than breads and desserts, but this recipe may have changed my mind.  I’m ready to try anything now.  In fact, I want to make these again.  They were that good.

I don’t really know why I don’t bake that much.  I enjoy standing at the stove, chopping veggies, grabbing herbs and spices, and creating dinners from whatever I have on hand.  My husband says I have a 98% success rate.  Sometimes my creations aren’t so good and we never want it again.  I promise I won’t include any of those on my site.  Ha!

Now that I’ve successfully made these buns, I feel like experimenting with other things.  Using yeast in the past was a bad experience.  Too many failed attempts.  Plus, my grocery store, Publix, has a great bakery.  I depend on them for my specialty breads.  But one thing I know, when you make your own, you know what all the ingredients are.

Grandma Ruby’s No Fail Sandwich Buns | Recipe

When I made these buns, I cut the recipe in half.  It’s only my husband and myself and I knew 1/2 the recipe would leave me a few to put in the freezer for another time.  I also made them with White Whole Wheat Flour so the bread may look a little darker in color than if I had used white flour.

Ingredients:

10 c. all-purpose flour (plus extra for kneading)
2 pkgs. (4-1/2 tsp.) dry yeast (never rapid)
1 c. sugar
1 T. salt
1 tsp. baking powder
1 egg, beaten
1/2 c. vegetable oil
4 c. water

Instructions:

Combine flour, yeast, sugar, salt, and baking powder in a large bowl and whisk to mix thoroughly.

Dry ingred

Make a well in the center if the flour mixture.  Add the beaten egg, oil, and water.

adding wet ingred

Mix to combine wet and dry ingredients.

Once it is mixed to form a large ball of dough, dump onto flour surface.  Sprinkle with flour and knead the dough until it is no longer sticky.  Approximately 20 times until the dough is slightly elastic.  You will need to sprinkle more flour as you knead.

Combine ingred Kneaded dough

Oil all sides of dough and place in an oiled glass bowl.

Cover with a light weight cloth to avoid drafts and set in a warm place for dough to rise double in size.  (HINT:  I heat my oven to 100 degrees and then turn it off and set my bowl with the cloth in the oven.  I live in FL and didn’t want my air-conditioning to interfere.)

oiled dough

When dough has doubled in size, approximately 1-1/2 to 2 hours, punch down dough and knead a few times adding a little more flour if necessary.

dough doubles

For my hamburg size buns, I made balls of dough a little bit small than a tennis ball.  For the hoagie shaped buns, I made then approximately 6″ long and 2″-3″ wide.  You can always make them any size you need.  These would make a great dinner roll.

Place the formed dough on parchment paper.  Cover with a light weight cloth and set in warm place to rise again.  About 1 hour.

Shape dough and cover

When dough balls have doubled in size, place in 350 degree oven and bake for 15 minutes.

If desired, brush tops of buns with a little butter.

baked sandwich buns

Cool completely before storing.  Can be frozen and reheated in the microwave for 10 seconds.

Hope you have great success with Grandma Ruby’s No Fail Sandwich Buns.  I just love having the extra buns in the freezer for my next sandwich.

P.S.  You can also choose to make 2 loaves of bread with this recipe instead of buns.

Enjoy!

 

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About Sylvia Smith

The Culinary Cucumber hopes to share some easy, quick, and inexpensive recipes. Please share your thoughts and suggestions. You can also join me on GooglePlus! Sylvia On Google+

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