As I was making bread the other day I was lamenting the fact that I could only make a limited number of buns at one time. I have always used my small cheesecake pans and only have six so I couldn't make buns en masse with enough to freeze for later use. As I was trolling the kitchen to see what else I may be able to use I spied a wide mouth canning jar lid and thought it was worth a try. It worked like a charm and produced the most perfect, beautiful buns ever!
- A half sheet pan will hold 14 rings and this also makes nice size buns using my wheat bread recipe.
- Line the pan with parchment
- Use solid shortening (lard) on a paper towel or a spray to grease the rings. Both of these methods reach into the crevices of the ring so the dough doesn't stick. Reapply for each use if making several batches.
- Arrange the rings on the pan.
- Divide the dough into 14 equal portions (my recipe makes two full-size loaves of bread and is the right amount for 14 buns). Pull the edges to the underside and pinch to make a ball.
- Flatten the dough balls into discs that are about 1/2' thick.
- Cover and set aside to rise in a warm area until doubled in size.
- Bake according to your recipe's directions. I bake mine at 325 degrees for 30 minutes.
- Once removed from the oven use hot pads to hold the ring and give the bun a twist. They pop right out. Beautiful!