Home Made Buns
Soft, fluffy homemade buns with a slightly sweet flavor, perfect for sandwiches or burgers. They are tender, light, and ideal for family meals or gatherings.
Ingredients
Instructions
- Measure 12 cups of flour, and put 6 cups in a mixing pan to combine with remaining ingredients.
- Mix the other 6 cups of flour, 1/2 cup at a time, into the wet ingredients until all flour is incorporated.
- Knead the dough for about 5 minutes, ensuring the sides and bottom of the pan are greased.
- Let the dough rise until it doubles in size.
- Punch down the dough, then let it rise again until doubled.
- Shape the dough into buns, place on a baking sheet, and let rise until nearly doubled in size.
- Bake at 350°F (175°C) for 15 to 20 minutes until golden brown.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of honey or using butter instead of Crisco. If you don't have cake yeast, active dry yeast works as a substitute; just activate it in warm water first. Knead until the dough is smooth and elastic, which may take a few extra minutes. For a golden finish, brush the tops with melted butter before baking.
Serving Suggestions
Serve these homemade buns warm, slathered with butter or alongside soups and stews. They pair beautifully with Grandma'S Walnut Pie for dessert. For a delightful breakfast, toast them and add jam or honey. Consider using them for sandwiches or sliders, as they have a soft texture that holds up well.
Storage & Reheating
Store leftover buns in an airtight container at room temperature for up to three days. For longer storage, freeze them individually in plastic wrap and place in a zip-top bag for up to three months. To reheat, wrap in foil and warm in a preheated oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Home Made Buns contains roughly 142 calories, with 3g protein, 30g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 625mg per serving (27% 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 all-purpose flour instead of bread flour?
Yes, all-purpose flour can be used in this recipe. While bread flour will yield a chewier texture due to its higher protein content, all-purpose flour will still provide a deliciously soft bun. Just ensure to measure accurately for best results.
What if my dough isn't rising properly?
If your dough isn't rising, it might be due to old yeast or an unsuitable temperature. Ensure your yeast is fresh and active; it should bubble when mixed with warm water. Also, place the dough in a warm, draft-free area to encourage rising. If necessary, give it more time to rise.
How can I tell when the buns are done baking?
The buns are done when they are golden brown on top and sound hollow when tapped on the bottom. An instant-read thermometer can also help; they should reach an internal temperature of about 190°F (88°C). If you prefer a softer crust, cover them with a clean kitchen towel immediately after baking.
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).