News And Notes
May 7

Krystal Keith in the Kitchen: Momma Mac’s Yeast Buns

Krystal Keith in the Kitchen: Get Krystal's Recipes

Krystal Keith photo courtesy of Show Dog-Universal.

You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” [Get it here!] But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. But now she’s sharing some of them exclusively with Great American Country! Check back with us every week for a new recipe from Krystal.

Momma Mac’s Yeast Buns

“These rolls go really fast. Consider yourself warned. These are the kind of yeast rolls that make your whole house smell like a bakery filled with bread. My great-great-grandmother had her specialties and this is one of them. No other yeast roll can quite measure up to this perfection. They are soft and chewy and yeasty and delicious. And thanks to my stand-mixer doing all the hard work, they require much less effort than Momma Mac had to exert back in her day of hand-mixing and hand-kneading the dough. She would be proud that we found a solution….I can only imagine the creative language flying out of her mouth as she slaved away in the kitchen on this batch of perfection.”

Krystal Keith's Yeast Rolls


2 packs dry yeast

1/2 cup warm water

1/2 cup plus 1 tsp sugar, divided

1 egg, beaten

2 Tbsp soft lard or shortening

1 1/2 Tbsp salt

2 1/2 cups lukewarm water

About 7 cups bread flour

Note: All-purpose flour is just fine to use, too. Bread flour just provides a softer, chewier, bready texture due to the gluten content.


Soak the dry yeast and 1 tsp of the sugar in the 1/2 cup of warm water for 5 minutes. Beat egg, remaining 1/2 cup sugar, lard and salt together. Add the lukewarm water and enough flour to make the mixture “spongy” (about 3 1/2 cups). Beat well and add yeast mixture. Beat again. Add more flour to make a soft dough. Knead, cover with cloth and let rise for about one hour. Punch down the dough and let rise again for about 45 minutes. Spread out in a greased 1-inch baking sheet or shape into large balls, about the same size as a tennis ball, and place in greased muffin tins.

If using muffin tins: Let rise for 45 minutes and bake at 400 degrees F for 10-15 minutes.

If using a baking sheet: Let rise for 45 minutes and use a scraper blade or knife dipped in flour to cut into squares (rolls). Bake on the lower rack (furthest from the heat source) at 400 degrees F for 10-15 minutes.




Posted at 2:51 pm, May 7, 2014 | Permalink

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