Luncheon Buns
Soft, fluffy luncheon buns with a slightly sweet flavor, perfect for sandwiches or snacks, suitable for family gatherings, picnics, or casual meals.
Ingredients
Instructions
- Combine yeast, salt, sugar, eggs, water, shortening, and enough flour to form a soft dough.
- Let the dough rise for 45 minutes or until doubled in size.
- Preheat oven to 400°F (200°C).
- Use butter and cornmeal to coat the buns.
- Shape the risen dough into individual buns and place on a baking sheet.
- Cut a small cross or slit on the tops of the buns after they have risen for about 30 minutes.
- Let the buns rise a little longer if needed.
- Bake in the preheated oven until nicely browned, about 15 minutes.
Tips & Substitutions
For best results, ensure your water is warm but not hot, around 110°F (43°C), to properly activate the yeast. If you need a gluten-free option, consider using a gluten-free flour blend. Adding a teaspoon of garlic powder or herbs can enhance the flavor. Make sure to knead the dough well to develop the gluten structure, which will give your buns a nice texture.
Serving Suggestions
These luncheon buns are perfect for sandwiches or served alongside soups and salads. They pair beautifully with Grandma Maul's Christmas Cookies (Austrian-Hungarian) for a delightful dessert option. Consider serving them with a side of homemade butter or a light spread, such as herb-infused cream cheese, to elevate your meal.
Storage & Reheating
Store leftover buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer bag for up to a month. To reheat, simply warm them in the oven at 350°F (175°C) for about 10 minutes, or microwave for 15-20 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Luncheon Buns contains roughly 698 calories, with 19g protein, 142g carbohydrates, and 5g fat. It is an excellent source of iron (43% of the Daily Value) and protein (38% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 763mg per serving (33% 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 instant yeast instead of active dry yeast?
Yes, you can use instant yeast in place of active dry yeast. Simply use the same amount and mix it directly into the dry ingredients. There’s no need to dissolve it in water first, which can save time during preparation.
What if my dough doesn’t rise?
If your dough doesn’t rise, it may be due to old yeast or a too-cold environment. Make sure your yeast is fresh and try placing the dough in a warm, draft-free area. If it still doesn’t rise, consider adding a bit of sugar to help activate the yeast or moving it to a warmer spot.
How can I make these buns sweeter?
To make the buns sweeter, you can increase the sugar to 3/4 cup. Additionally, consider adding a teaspoon of vanilla extract or cinnamon to the dough for a different flavor profile. Brushing the tops with melted butter and sprinkling with sugar before baking can also enhance sweetness.
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).