The Best Homemade Buns

I find bread making to be extremely rewarding. Therapeutic even. There is something about a finished bread recipe that comes out great that really puts a smile on my face. Homemade buns were one of the first yeast recipes I attempted. When I was finally able to make them without killing my yeast twice each time, I couldn’t be more proud. These days I make them twice a month, only because when I make them I have enough for two burger nights (Tuesdays) and the leftovers freeze very nicely. Simply wrap each bun in plastic wrap, place them in a large freezer zip lock bag and freeze.

I have two recipes that I have had much success with. This one calls for the yeast to be proofed in liquid first. This is a great recipe! When I find a great recipe I usually stick with it, but I came across another recipe while searching for a croissant recipe and decided to give it a try. This recipe has the yeast combined with the dry and then mixed in with the wet. There are a lot of different methods to making bread so it’s all about which method you like to go with.

Perfect every time.

How to make to The Best Homemade Buns

In a measuring cup, mix your water, eggs and oil. In a separate bowl, measure out your flour, sugar and yeast, then combine.

Pour your liquid ingredients into the bowl of your mixer. Pour your dry on top and mix on low for 3 minutes.

Scrape down the sides and mix on medium for another few minutes until the dough becomes more smooth.  Add in a touch more flour if your dough continues to stick to the sides of your mixer.  I live in the south and humidity plays a huge role in my baking.

While your mixer is on, add salt.

Mix until your dough pulls from the sides and forms a ball. You may or may not need to add more flour at this point.  Mix a few minutes more.

Transfer your  dough to a well oiled bowl and cover with a towel or plastic wrap for 1-2 hours or until double in size.

Turn your risen dough out onto a mat and shape into 8-10 rounds, depending on how small or large you want your buns.  Cover with plastic wrap and let rest for 15 minutes.

Sprinkle on a little bit of flour. Deflate and shape again while moving them to the baking sheet.

Cover and allow to rise another hour or until double in size.

You can brush the tops with an egg wash or butter. This will help you get a nice golden color on top. Either way, I always butter the tops when they come out of the oven. This is optional.

Enjoy!

These buns come out tasting great every single time. Way better and healthier than anything you can buy at the store.