Breakfast Buns for a Fun Fourth |
| Name: |
Jennifer Miller |
| Base: |
Andrews AFB |
| Recipe: |
Dough
1 1⁄3 cups all-purpose flour
1 (1/4 ounce) envelope dry yeast
2 egg yolks
2 tablespoons sugar
2 teaspoons salt
1 3⁄4 cups warm milk
4 tablespoons butter, melted
Filling
1⁄2 cup blueberries
1 1⁄2 cups strawberries
2 tablespoons butter, melted
4 tablespoons sugar
store-bought icing, for decoration
DIRECTIONS
In one bowl, stir in flour, sugar, and dry yeast. In another bowl, stir in yolk and salt.
Add warmed milk to flour mixture stir them until it becomes shaggy dough.
Then knead them until smooth.
Add melted butter little by little.
Place dough out onto a floured work surface and knead until smooth and elastic, 10 to 15.
minute.
Place dough in a bowl, cover bowl with damp towel, let stand in warm spot until dough.
has double in size (approx. 1 1/2 hours).
Divide dough into 4 pieces. Roll two of them into 10"x 8". One of them into 12"x8".
Brush them with melted butter and sprinkled sugar.
Lay out sliced strawberries and roll them then cut in 2" each.
Roll remaining dough into 8"x8".
Brush with melted butter and sprinkled sugar.
Layout blueberries and roll it then cut 2" each.
Arrange buns like a American flag in a 9"x13" bake pan.
Cover loosely with damp towel. Let sans it warm spot until roll have double in size.
About 1 hour.
Preheat oven to 350°F.
Bake until golden light brown, about 25 minutes.
Let it cool then pipe with store bought icing. |
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