HOMEMADE BUNS RECIPE

Ingredients

To proof yeast

  • 1/2 cup warm water (105-110 degrees F — warm but not hot)
  • 1 tablespoon instant or active dry yeast (I use instant, but either works in this recipe)
  • 1 teaspoon granulated sugar

To make bun dough

  • 2 cups warm water
  • 1/2 cup melted unsalted butter
  • 1/3 cup granulated sugar
  • 1 tablespoon salt
  • 6-7 cups all purpose or whole wheat flour

Instructions

Proof the yeast

  • In a small bowl or liquid measuring cup, whisk together the warm water, yeast and sugar.
  • Let sit for 10 minutes or until bubbly — this is how you know your yeast is working. This step is technically not required when using instant yeast, but I do it always anyways, so that I know my buns will be a success.

Make the dough

  • In the bowl of a stand mixer (or a very large bowl if you are kneading by hand), whisk together the 2 cups warm water, butter, 1/3 cup sugar and salt.
  • Add the bubbly yeast mixture and stir to combine.
  • Place the bowl in the stand mixer and put the dough hook on the machine. You can also knead by hand.
  • Add the flour, one cup at a time, and mix until nearly combined before adding more. You can use all purpose or whole wheat or a combination. Start with 4-5 cups flour, mixing until each is incorporated.
  • The closer you get to your dough being ready, the less flour you will add at once. We want a smooth, soft dough, never stiff, so we need to watch and stop adding flour at just the right moment.
  • Add up to 6-7 cups flour total, very gradually at the end, until the dough comes together in a smooth, soft ball and does not stick to the sides of the stand mixer. When you touch it, it should be smooth and slightly tacky but not sticky.
  • Place dough in a large lightly greased bowl (you can use the same bowl and grease it), and cover with plastic wrap or a clean kitchen towel.
  • Set in a warm spot (I use the oven with the light on — turn the oven on to preheat for 2-4 minutes before turning off and adding the dough) and let rise until doubled, about 1.5 hours.
  • Uncover dough, punch down, and roll out 20-24 rounds — smoothing the top and pinching the seam in the back to smooth (see video for additional details).
  • Place on a parchment lined baking sheet and let rise (you don’t have to cover them) in a warm spot for 30 to 90 minutes (instant yeast will be quicker) until doubled.
  • Bake at 350 degrees for 15-20 minutes, until light golden brown.
0 Shares

BREAKFAST DOGS

seafood boil recipe