Grandpa’s Buns
Submitted by: Lindsay Anderson / Vancouver, British Columbia, Canada
Who passed this recipe down to you? My grandpa (via my mom)
Recipe origin: Saskatchewan
How old is this recipe? At least 40 years old, but likely much older
The story behind the recipe:
My grandfather, Harry Disbrow, was a beloved and endearing figure within our family and his community of Victoria, BC—the kind of guy with a secret handshake (that he shared with everyone). Although he didn’t really begin cooking until my Nana passed away, there was one thing he made consistently while we were growing up—dinner rolls—which came to be known as “Grandpa’s Buns.” We requested these every time we visited our grandparents in Victoria, and they were a staple of big family dinners. He’d make a sweet yeasted dough, then transform it into a variety of shapes, each of which we lovingly pulled apart and slathered with butter. Had we not been forced to eat at least some of the other dishes on offer, I am sure my brother, sister, and I would have happily subsisted entirely on this treat. Although I have no idea as to where my Grandpa sourced the original recipe, he did share it in a recipe book put together for a Saskatchewan family reunion in 1983, two years before I was born; other submissions to the book include Green Tomato Mincemeat, Vegetable Marrow Honey, and Burn’t Sugar Cake. The reunion was on my Nana’s side, but Harry’s family was also originally from the prairies before moving to the west coast.
Ingredients:
1 cup whole milk
1 1/4 cups cold water
2 teaspoons + 1/2 cup sugar, divided
2 tablespoons active dry yeast
2 teaspoons kosher salt
6 tablespoons shortening
3 eggs, well beaten
8 cups all-purpose flour
How to make it:
Scald milk over medium-high heat in a medium saucepan. As soon as bubbles appear, remove from heat and add the cold water. Measure out one cup of this mixture into a large mixing bowl, and add 2 teaspoons of the sugar, the yeast, and whisk together until both are dissolved. Set aside for fifteen to twenty minutes; the mixture should eventually bubble up.
To the remaining liquid in the pot, add the salt, remaining sugar, shortening, and the eggs. Whisk to combine, then add to the bubbling yeast mixture. Mix well with a wooden spoon.
Add the flour and mix to combine with the wooden spoon, then continue mixing with your hands until a ball of dough forms. Turn out onto the counter and knead for five minutes, or until the dough is smooth and elastic. Place into a large bowl greased with vegetable oil, then melt the remaining shortening and brush over the dough. Cover, and set aside to rise until doubled, about 1 hour.
Preheat oven to 375F.
Gently expel the air from the dough, then turn out onto the counter. Roll the dough out to approximately ½ inch thickness, and shape as you prefer; try croissant shapes, regular pan buns, or use a muffin tin to create cloverleaf rolls or butter fan rolls. Cover and again let rise until doubled, 30-60 minutes.
Gently brush with melted butter and bake for twenty minutes, or until golden brown.
*This enriched dough is also great for making treats like cinnamon buns.
