Basic Dinner Buns

Basic Dinner Buns

 

A year or so ago, I found myself looking for a basic dinner bun recipe.  The Mini Taste Tester REALLY loves fresh buns and I wanted to make his day.  I tried a few recipes in my bread maker.  A couple were okay, but a dozen buns was never enough and honestly I don’t think my machine was working right.  I was always nervous about making yeast bread from scratch, but decided that I would give it a shot.  The things we do for our kids.

Fortunately, I had just received a copy of our new family cookbook so that was my first stop.  Surely Grandma had a recipe in there that would be a good one.  Bingo!  I made a few changes to the recipe I found (added some whole wheat flour – see note below), wrote down lots of notes and after the first batch, I was hooked.

There is something so satisfying about making bread and buns.  I tend to be a traditional person and I think bread making helps me feel connected to my roots.  Not only that, nothing can beat the smile it puts on the Mini Taste Tester’s face. Oh and the glorious smell.  It takes me right back to being at grandma’s house for fresh bread with butter and Roger’s Golden Syrup.

DSC05250

This yeast is proofed and ready to be added to the batter.

DSC05257

It’s not so pretty when you first start the kneading process, but it gets better.

DSC05263

Kneading is complete.  The dough is soft, elastic and no longer sticky.

DSC05265

Place dough in a greased bowl and let it grow.

DSC05279

 The power of yeast will always amazes me.

Basic Dinner Bun

What goes up…  All punched down and ready to form into buns.  

DSC05285

I like to place the buns fairly close together so that when they rise they are touching.

DSC05288

When the buns rise and touch on the sides, they tend to rise higher rather than large and flat.

Basic Dinner BunsThe buns will seem crusty when they first come out.  As they steam from the inside, the tops will soften.

Basic Dinner Buns

Ingredients

  • 1/2 cup warm water
  • 2 teaspoons sugar
  • 2 1/4 teaspoons yeast (I used quick rise)
  • 3 cups hot water
  • 2/3 cup sugar
  • 2/3 cup oil (I used canola oil)
  • 1 1/4 teaspoons salt
  • 3 eggs, beaten
  • 8-9 cups all-purpose flour plus extra for kneading
  • Melted butter or margarine for brushing

Directions

  1. Combine 1/2 cup warm water, 2 teaspoons of sugar and yeast in a small bowl.  Set aside to proof for about 10 minutes.
  2. In a separate, large bowl whisk to combine the hot water, sugar, salt and oil.
  3. Add 3 cups of flour and whisk until smooth.
  4. Add the beaten eggs and yeast mixture.  Stir to combine.
  5. Add the remaining flour to make a soft dough.  This can be the most challenging part of the process.  Add the flour slowly. When the dough is still sticky, but doesn’t stick to the edge of the bowl, it’s ready to knead.
  6. Place the dough on a floured surface and knead adding flour as necessary.  This takes about 10 minutes.  Your dough should feel soft and elastic, but not stick to the board or your hands when you are finished.
  7. Spray a large stainless steel or glass bowl with non-stick cooking spray.  Place the dough in the bowl and turn it to ensure all sides are covered in oil.  This will prevent the dough from drying out.
  8. Cover with plastic wrap and then a tea towel and place in a warm location until it doubles in size.  This takes about 2 hours.
  9. Remove the risen dough from the oven and punch down.
  10. Shape the dough into buns and place on a greased cookie sheet about a 1/2 inch apart.
  11. Cover with a tea towel and return to the oven to let rise.  The second rise takes about an hour.
  12. Remove the pans from the oven.
  13. Heat oven to 350°F.  Place buns in the oven (that saying always makes me giggle a little) and bake for 20-25 minutes.  They should be nice and brown on top.  Also check the bottom to ensure it has browned too.
  14. Brush the warm buns with melted butter or margarine.
  15. Devour…

Notes:

  • My house tends to be cool, so I turn my oven light on when I start mixing the buns. Just before they go in the oven to rise, I turn the oven on to 170°F for 1 minute and then shut it off immediately. The oven then retains enough heat for the rising process.
  • Whole wheat flour can easily be added to this recipe. I generally start with 4 cups of whole wheat flour (step 3) and then use all-purpose flour for the remainder of the recipe.
  • These buns freeze well.

Author:  Red Dish Kitchen 

Basic Dinner Buns
 
Fluffy dinner rolls perfect for a sandwich or to accompany a meal. These would make great hamburger buns too!
Author:
Ingredients
  • ½ cup warm water
  • 2 teaspoons sugar
  • 2¼ teaspoons yeast (I used quick rise)
  • 3 cups hot water
  • ⅔ cup sugar
  • ⅔ cup oil (I used canola oil)
  • 1¼ teaspoons salt
  • 3 eggs, beaten
  • 8-9 cups all-purpose flour plus extra for kneading
  • Melted butter or margarine for brushing
Directions
  1. Combine ½ cup warm water, 2 teaspoons of sugar and yeast in a small bowl. Set aside to proof for about 10 minutes.
  2. In a separate, large bowl whisk to combine the hot water, sugar, salt and oil.
  3. Add 3 cups of flour and whisk until smooth.
  4. Add the beaten eggs and yeast mixture. Stir to combine.
  5. Add the remaining flour to make a soft dough. This can be the most challenging part of the process. Add the flour slowly. When the dough is still sticky, but doesn't stick to the edge of the bowl, it's ready to knead.
  6. Place the dough on a floured surface and knead adding flour as necessary. This takes about 10 minutes. Your dough should feel soft and elastic, but not stick to the board or your hands when you are finished.
  7. Spray a large stainless steel or glass bowl with non-stick cooking spray. Place the dough in the bowl and turn it to ensure all sides are covered in oil. This will prevent the dough from drying out.
  8. Cover with plastic wrap and then a tea towel and place in a warm location until it doubles in size. This takes about 2 hours.
  9. Remove the risen dough from the oven and punch down.
  10. Shape the dough into buns and place on a greased cookie sheet about a ½ inch apart.
  11. Cover with a tea towel and return to the oven to let rise. The second rise takes about an hour.
  12. Remove the pans from the oven.
  13. Heat oven to 350°F. Place buns in the oven (that saying always makes me giggle a little) and bake for 20-25 minutes. They should be nice and brown on top. Also check the bottom to ensure it has browned too.
  14. Brush the warm buns with melted butter or margarine.
  15. Devour...
Notes
My house tends to be cool, so I turn my oven light on when I start mixing the buns. Just before they go in the oven to rise, I turn the oven on to 170°F for 1 minute and then shut it off immediately. The oven then retains enough heat for the rising process.

Whole wheat flour can easily be added to this recipe. I generally start with 4 cups of whole wheat flour (step 3) and then use all-purpose flour for the remainder of the recipe.

These buns freeze well.

 

 

3 Comments

  1. Pingback: Homemade Burger Patties - Red Dish Kitchen

  2. Pingback: Wicked Thai Chicken and Rice Soup - Red Dish Kitchen

  3. Pingback: Hearty Healthy Turkey Soup - Red Dish Kitchen

Leave a Reply

Your email address will not be published. Required fields are marked *

*

Rate this recipe:  

 
 
 
 
Top