White Buns
Soft, fluffy white buns with a tender crumb, perfect for sandwiches or rolls, appealing to bread lovers and ideal for family meals or gatherings.
Ingredients
Instructions
- Boil water, salt, and sugar for 5 minutes.
- Add shortening until melted, then add milk and cool.
- Prepare yeast in warm water and set aside.
- Add 4 to 5 cups of flour to cooled liquid, then add yeast mixture.
- Gradually add more flour and beat in eggs one at a time.
- Stir between adding each egg, then add remaining flour until dough isn't sticky.
- Let the dough stand and rise.
- Knead the dough, then place in pans after it has risen.
- Bake at 350°F for 25 to 30 minutes.
Tips & Substitutions
To achieve the best texture, ensure your water and milk are at the right temperatures—warm enough to activate the yeast but not so hot that it kills it. If you're out of shortening, you can substitute with an equal amount of unsalted butter or margarine. For a slightly sweeter flavor, consider adding a touch of honey or maple syrup as a sugar substitute.
Serving Suggestions
These white buns are perfect for sandwiches or served alongside hearty soups and stews. They also pair beautifully with Summer Peach Cobbler for a delightful dessert. Consider adding a spread like butter or jam for breakfast, or use them as sliders for your next gathering.
Storage & Reheating
Store leftover white buns in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag or container for up to 3 months. To reheat, simply place them in a preheated oven at 350°F for 10-15 minutes until warmed through, maintaining their soft texture.
Nutrition & Diet Analysis (per serving)
Each serving of White Buns contains roughly 2171 calories, with 27g protein, 214g carbohydrates, and 140g fat. It is an excellent source of vitamin C (118% of the Daily Value), iron (67% of the Daily Value), and calcium (55% of the Daily Value), and a good source of vitamin D. 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 whole wheat flour, but keep in mind that it may change the texture and density of the buns. Start with half whole wheat and half all-purpose flour to maintain lightness, and adjust as necessary.
How can I tell when the dough has risen enough?
The dough is ready when it has doubled in size and feels puffy to the touch. You can also perform the 'poke test'—gently press your finger into the dough; if the indentation remains, it's ready for kneading.
What should I do if my yeast doesn't activate?
If your yeast doesn't foam after a few minutes in warm water, it may be expired or the water too hot or cold. Always check the expiration date and ensure the water temperature is between 100°F and 110°F for optimal activation.
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).