I usually eat one while they are still smoking hot with a slather of butter and velveeta cheese... YUM!!
They freeze well but they never last long enough to make it to the freezer. Oh and it makes really really good Cinnamon buns!
Add in this order the following ingredients into your breadmaker:
3/4 cup milk
1/4 cup water
1/4 cup melted butter
1 tsp. salt
2 tbsp. granulated sugar
2 3/4 cups breadmaker flour (I used white but have used whole wheat or a combo of both)
2 tsp. breadmaker yeast
Set your beadmaker to the dough setting (its 9 on my machine)
This recipe makes 10-12 buns depending on how big you want them so you can double it if you want.
This is what a double batch looks like when its done rising! CRAZY!
About 15 minutes before the dough is ready warm up your oven to 200 degrees for just a few minutes. Turn it off just so it stays warm to rise the buns in.
Once the dough is ready turn it out onto a floured surface. Divide the dough into 12 equal parts. Roll out the buns with the palm of your hand and place them on a silpat mat on a baking tray.
Place the trays into the warm oven for 30 minutes.
After the buns have risen remove them from the oven and preheat it to 350 degrees.
When the oven is up to temperature put the buns in for 20 minutes. I usually rotate them half way through.
When they are golden brown remove them to a cooling rack. Immediately rub a cold pat of butter over the tops of all the buns! Not sure why but my Mom always used to do it and really you can't go wrong with more butter! It makes the tops shiny and nice!