Speedy Buns
Soft, fluffy buns with a slightly sweet flavor and tender crumb, perfect for sandwiches or snacks. Ideal for family dinners, parties, or quick baking needs.
Ingredients
Instructions
- Put warm water, sugar, and yeast in a large mixing bowl.
- Let stand for 5 minutes until foamy.
- Add 2 eggs and Crisco; beat with a mixer for 1 minute.
- Add 1 teaspoon salt and 2 cups flour; beat for 2 minutes.
- Add 2 more cups flour; beat until smooth.
- Add remaining 2 1/2 cups flour gradually.
- Stir with a spoon until dough is formed.
- Let dough rest for 20 minutes.
- Shape dough into rolls and let rise until doubled in size.
- Bake at 375°F for 20 minutes until golden brown.
Tips & Substitutions
For best results, ensure your water is warm but not hot, as high temperatures can kill the yeast. If you don't have Crisco, you can substitute with unsalted butter or vegetable oil. To make the dough easier to handle, lightly flour your hands while shaping the rolls. If you're short on time, you can shorten the resting period, but the rolls may not be as fluffy.
Serving Suggestions
These buns are perfect for a variety of meals and pair beautifully with Sea Breeze Salad or Berks County Potato Filling. Serve them warm with butter for breakfast or as a side with dinner. They also make excellent sliders for sandwiches or can be used to soak up sauces from your favorite dishes.
Storage & Reheating
Store leftover buns in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To reheat, wrap the buns in foil and warm them in a 350°F oven for about 10-15 minutes, or microwave for 15-20 seconds each.
Nutrition & Diet Analysis (per serving)
Each serving of Speedy Buns contains roughly 66 calories, with 1g protein, 14g carbohydrates, and 1g fat.
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 whole wheat flour, but start by replacing only half of the all-purpose flour to maintain the texture. Whole wheat flour can make the buns denser, so you may need to adjust the liquid slightly for the right consistency.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it may be due to inactive yeast or a cold environment. Ensure your yeast is fresh and try placing the dough in a warm, draft-free area. You can also create a warm environment by turning on your oven for a few minutes, then turning it off and placing the dough inside.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it after kneading. Just cover it tightly with plastic wrap. When you're ready to bake, let it come to room temperature and rise before shaping and baking. This method allows for enhanced flavor development.
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).