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Canadian Prairie DInner Buns



This recipe has been with my mom since 1950 given to her by her good friend Pat. Aunty Pat was known for her excellent cooking and making the best buns in town. This is the classic homemade Canadian prairie dinner bun recipe. Helen McKinney's Canadian Prairie Dinner Buns: mom's classic recipe served at picnics and potlucks and Sunday and church dinners now and when I was a child.
Course Bread
Cuisine Canadian
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 14 - 18 buns
Author Valerie Lugonja

Ingredients

  • 1 gently heaping tablespoon granulated yeast (not instant)
  • 1/2 cup tepid water
  • 1 teaspoon sugar
  • 1/4 cup butter , room temperature
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 1 egg
  • 2 cups tepid milk
  • 2 cups flour
  • 3 1/2 cups flour
  • 1/2 cups flour

Ingredients for the Thermomix

  • 10 grams granulated yeast (not instant)
  • 100 grams tepid water
  • 5 grams sugar
  • 60 grams butter , room temperature
  • 5 grams salt
  • 60 grams sugar
  • 1 egg
  • 500 grams milk
  • 250 grams flour
  • 500 grams flour

Instructions

Instructions for Making the Dough

  1. Place the first three ingredients in a bowl; let proof 15 minutes
  2. Place the next four ingredients (butter, sugar, salt and egg) in mixing bowl; beat to combine well
  3. Heat the milk to room temperature in the microwave; add to bowl and whisk to combine
  4. Add 3 cups of flour one at a time; whisking to combine with the mixer until batter leaves ribbon in the bowl (the batter is beginning to gain substance and a spoonful of it can be seen when poured back onto the surface of it for a moment or two)
  5. Stir the yeast mixture to combine; add it to the flour mixture and whisk to combine well
  6. Remove bowl from mixing stand; continue to fold in remaining 2-21/2 cups of flour by hand with a large spoon until a sticky dough ball has formed
  7. Lightly flour a work surface; place dough onto the work surface and knead until no longer sticky
  8. After kneading for 7-8 minutes; rest for 3-5 minutes
  9. Knead again until you hear popping sounds as the rise in the dough crackles with the knead
  10. Dough will be soft like a baby's bottom and elastic
  11. Butter the bowl; place the dough in the bowl face down, work it a bit and turn it over to proof
  12. Cover with a warm damp cloth and place in a warm place until double in size

Instructions for Making the Buns

  1. Preheat the oven to 375 F
  2. Lightly flour the work surface; turn the risen dough upside down onto the work surface
  3. Fold over onto itself three times; pat it into a rectangle about 12 x 15; dust a large biscuit cutter with flour and cut the buns out of the dough
  4. Please the buns on a parchment covered cookie sheet; let raise until double again )a good 30 minutes)
  5. Bake for 15 minutes until golden brown; remove from oven and gloss tops of each with butter
  6. Cool

Instructions for the Thermomix

  1. Leaving out the yeast, weigh next seven ingredients into the Thermomix bowl (water, sugar, butter, salt, sugar again, egg and milk); combine for 8 minutes at 40 degrees C, speed 2 (this ensures all ingredients are at good proofing temperature)
  2. Weigh in yeast; proof for 3 minutes 40 degrees C, speed 2
  3. Rest for 10 minutes (not really necessary, but a nod to honour those who came before and nice to watch the batter grow)
  4. Weigh 250 grams of flour into the TM bowl; combine for 2 minutes at 40C speed 2
  5. Weigh remaining 500 grams flour into TM bowl; mix until dough forms a ball for 10 seconds, speed 0-4
  6. Knead for 4 minutes
  7. Dough will be soft like a baby's bottom and elastic
  8. Butter the bowl; place the dough in the bowl face down, work it a bit and turn it over to proof
  9. Cover with a warm damp cloth and place in a warm place until double in size
  10. Follow Instructions for Making the Buns above