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.
These buns come out tasting great every single time. Way better and healthier than anything you can buy at the store.
The Best Homemade Buns
Deliciously soft and buttery buns made at home. You will never buy them from the store again!
- 3/4 cup water room temp.
- 2 eggs cold
- 2 tbsp olive oil
- 2 1/2 cups flour more if needed
- 2 packets active dry yeast 4 1/2 teaspoons
- 2 tbsp sugar
- 2 tsp salt
Optional for tops before baking
- 1 egg for egg wash
Whisk water, eggs and oil together. Add to the bowl of your mixer.
Mix flour, yeast and sugar until well combined.
Pour dry ingredients over wet ingredients and mix on low until everything comes together, about 3 minutes.
Mix on medium until dough pulls from the sides and becomes more smooth. You may need to add more flour at this point.
Add salt while mixer is running and let mix for another 3 minutes. Form into a ball and transfer to a well oiled bowl to rise for an hour or so.
After dough has risen, shape into balls and allow to rest for 15 minutes. Flatten and shape again while moving them to a baking sheet for a final rise. Allow to rise for 1 hour or until double and bake at 400 for 12- 14 minutes or until tops are golden brown. Enjoy!
Adapted from Brunoskitchen.net
Greetings, I don’t have a stand mixer. Can I knead my bread as usual and add salt at the end?
Greeting Nzinga! You sure can. It should turn out just as great. Just knead real good until it’s nice and smooth and you should be good to go! Let me know how they turn out for you. Thanks for stopping by.
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