Emmy'S Big Buns
Sweet, cinnamon-spiced buns with a rich, tender crumb, perfect for breakfast or dessert, appealing to those who love warm, comforting baked goods.
Ingredients
- 1 package yeast ⓘ
- 2 Tbsp. warm water (105~ to 110~) ⓘ
- 4 Tbsp. margarine, melted ⓘ
- 1 1/2 cups warm potato water ⓘ
- 1/3 cup sugar ⓘ
- 1 teaspoon salt ⓘ
- 1/2 cup dry nonfat milk ⓘ
- 2 eggs, lightly beaten ⓘ
- 4 to 5 cups flour ⓘ
- 1 c. white sugar ⓘ
- 1/4 c. brown sugar ⓘ
- 1 Tbsp. cinnamon ⓘ
- 1 1/2 c. confectioners sugar ⓘ
- 2 Tbsp. butter, softened ⓘ
Instructions
- Dissolve yeast in 2 tablespoons of warm water.
- When yeast is foamy, mix it with 4 tablespoons of melted margarine, potato water, sugar, salt, dry milk, eggs, and 4 cups of flour.
- Mix until a ragged dough forms, adding flour as needed.
Tips & Substitutions
Ensure your water is at the right temperature, between 105°F to 110°F, to activate the yeast effectively. If you don’t have potato water, you can substitute it with regular warm water. For a richer flavor, consider using half butter and half margarine in the dough. Adding a pinch of nutmeg can also enhance the cinnamon flavor, making it even more aromatic.
Serving Suggestions
These big buns are perfect for brunch or as a delightful snack. Serve them warm with a smear of butter or cream cheese. They pair beautifully with a hot cup of coffee or tea. For a complete meal, consider serving alongside Ham-Stuffed Bell Peppers for a savory balance to the sweetness of the buns.
Storage & Reheating
Store any leftover buns in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 2 months. To reheat, place them in the oven at 350°F for about 10 minutes or until warm. This will help maintain their softness and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Emmy'S Big Buns contains roughly 2285 calories, with 23g protein, 155g carbohydrates, and 178g fat. It is an excellent source of protein (45% of the Daily Value), potassium (29% of the Daily Value), and iron (27% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour. However, you may need to adjust the liquid slightly, as whole wheat flour absorbs more moisture. Start with a 1:1 ratio and see how the dough feels, adding more water if necessary.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it might be due to inactive yeast. Ensure your yeast is fresh and properly dissolved in warm water. Additionally, you can create a warm environment for rising by placing the dough in an oven with just the light on or in a warm room, covered with a damp cloth.
How do I know when the buns are done baking?
To check if the buns are done, tap the bottom of one; it should sound hollow. Additionally, they should be golden brown on top. If you have a kitchen thermometer, the internal temperature should reach about 190°F to ensure they are fully cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).