Plenty Sweet Life

Grandma's Recipes One By One!


on October 7, 2013

Today’s recipe is one that my mom is famous for.

She is the master of making these Buns and has made these for as long as I can remember.

Two of my children and I went to her place last weekend so we could record her making these and then also shoot the process for Plenty Sweet Life. We needed to record it so we could have it for future generations to be able to see exactly how it’s done. Nobody can shape those buns like she can! Ha!

She also makes caramel rolls with this dough and a Swedish Tea Ring which we’ll explore at a later date.

Buns Dough

This recipe card is obviously not the original. I’m sure we had to make another copy because the first one wore out.

This is my handwriting and it looks like I was in grade school when I wrote out this one.

You can see that it’s another very well used recipe!

Here is the recipe as she made them:


Mix 4 cups water, 1 cup sugar, 1 Tablespoon of salt, and 2 packages of yeast.

Let sit a few minutes.

Mix in 2 eggs and 1 cup vegetable oil.

Add 2 teaspoons of baking powder and 10-12 cups of flour.

Knead until smooth and elastic.

Let rise for about 1 hour.

Make into buns or loaves and let rise for 1/2 to 3/4 of an hour more (it says on the card that it makes 4 loaves but I seriously don’t remember Mom ever making loaves – just buns).

Bake at 350 degrees for 15 minutes.

Remove from cookie sheet, put on cooling rack and brush with softened butter.


Mom has always used the same old Tupperware container to mix this dough.


It takes awhile to knead until smooth and elastic. Keep adding flour when you need to so it doesn’t stick.


This is what the dough looks like before and after the first rise.


Buns are shaped like this.


After baking they really do need the softened butter on top.

It melts into the top crust.

Yes it does.

This a most necessary step.


No preservatives in these.

They really should be eaten warm.

With butter inside.

Or with the staple of my childhood – butter AND bologna.

Or peanut butter.

You heard me.



5 responses to “Buns

  1. […] You can find the recipe for the dough here. […]

  2. […] have shared my mom’s famous recipe for Buns on the blog, but today I’m sharing another recipe that Grandma had in her file for 6 Hour […]

  3. […] be – I’d stick with regular dinner rolls next time – or maybe try a batch of Buns or 6 Hour Buns and just make the buns […]

  4. […] home and he felt sorry for her and let it go! This is especially tasty with my mom’s homemade Buns. This recipe is a bit unusual with the chicken gumbo soup in it, but it’s really good. I know […]

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