Oklahoma Auxiliary Buns
Oklahoma Auxiliary Buns are soft, fluffy yeast rolls with a slightly sweet flavor, perfect for breakfast or as a side dish for hearty meals. Easy to make and versatile.
Ingredients
Instructions
- Mix all ingredients well and let rise until double in bulk.
- Divide into buns and place on a cookie sheet or flat baking pan; let rise again.
- Alternatively, form into 3 balls and place in cupcake pans; let rise.
- Bake at 350°F for 15 to 20 minutes.
- Brush with melted butter or shortening after removing from oven.
Tips & Substitutions
For a lighter texture, ensure your yeast is fresh and activate it in warm water before mixing. If you don't have Crisco, you can substitute with unsalted butter or margarine. For a slightly sweeter bun, consider adding an extra tablespoon of sugar. Knead the dough well for optimal gluten development, which will help the buns rise beautifully.
Serving Suggestions
These Oklahoma Auxiliary Buns are perfect for a family gathering and pair beautifully with 'Grandma Bea'S' Cabbage Slaw. Serve them with warm butter or alongside a hearty soup. They also make a great base for sliders or sandwiches. Consider serving them with a sweet spread like honey or jam for breakfast.
Storage & Reheating
Store leftover buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, simply place them in a preheated oven at 350°F for about 10 minutes or until warmed through, ensuring they stay soft.
Nutrition & Diet Analysis (per serving)
Each serving of Oklahoma Auxiliary Buns contains roughly 455 calories, with 12g protein, 102g carbohydrates, and 1g fat. It is an excellent source of vitamin C (67% of the Daily Value), dietary fiber (36% of the Daily Value), and iron (27% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 598mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use active dry yeast instead of cake yeast?
Yes, you can substitute active dry yeast for cake yeast. Use about 2 1/4 teaspoons of active dry yeast, and dissolve it in the warm water as you would with the cake yeast. Let it sit for about 5-10 minutes until frothy before mixing with the other ingredients.
What can I do if my dough isn't rising?
If your dough isn't rising, it may be due to inactive yeast or cold temperatures. Make sure your yeast is fresh and that your water is warm, about 110°F. You can also place the dough in a warm, draft-free area to encourage rising, or use a proofing setting on your oven if available.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it after the first rise. Just cover it tightly with plastic wrap. When ready to bake, let it come to room temperature and allow it to rise again before shaping and baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).