Wilma'S Bun Recipe
Wilma's Bun Recipe yields soft, fluffy buns with a rich, slightly sweet flavor, perfect for breakfast or sandwiches, suited for family gatherings and casual meals.
Ingredients
Instructions
- Heat milk, lard or Crisco, and sugar until warm, then let cool to lukewarm.
- Add beaten eggs, water, and yeast to the mixture and beat with an electric mixer until well combined.
- Knead the dough with hands until smooth.
- Let the dough rise until doubled in size, then punch down and shape into buns or bread.
- Allow the shaped dough to rise again until nearly doubled.
- Bake at 350°F for about 20 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider using butter instead of lard or Crisco. If you prefer a healthier option, substitute half of the all-purpose flour with whole wheat flour. Make sure your yeast is fresh for optimal rising. If you're using dry yeast, activate it in warm water for 5-10 minutes before adding. This recipe can also be adapted for smaller batches.
Serving Suggestions
These buns are perfect for breakfast or brunch and pair beautifully with The Maples Inn Blueberry-Stuffed 'French Toast'. Serve them warm with butter, jam, or honey. They also make a delightful side for soups or stews. For a sweet treat, try them with a sprinkle of cinnamon sugar or serve alongside a dessert like Banana Butter Pecan Cake.
Storage & Reheating
Store leftover buns in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a plastic bag for up to 2 months. To reheat, simply place them in a preheated oven at 350°F for about 10 minutes or until warmed through, ensuring they maintain their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Wilma'S Bun Recipe contains roughly 827 calories, with 17g protein, 170g carbohydrates, and 12g fat. It is an excellent source of vitamin C (101% of the Daily Value), dietary fiber (44% of the Daily Value), and iron (38% of the Daily Value). Note that it is relatively high in sodium, at 2016mg per serving (88% 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 up to half of the all-purpose flour with whole wheat flour for a healthier option. Keep in mind that whole wheat flour absorbs more moisture, so you may need to adjust the liquid ingredients slightly.
What can I do if my dough doesn't rise?
If your dough isn't rising, it may be due to inactive yeast. Ensure your yeast is fresh and that your liquid ingredients are at the right temperature (lukewarm, around 110°F). If it's still not rising, consider placing the dough in a warmer location or using a proofing setting on your oven.
How can I make these buns sweeter?
To increase the sweetness of the buns, you can add an additional 1/4 to 1/2 cup of sugar to the dough. You can also glaze them with a simple icing made from powdered sugar and milk after baking for an extra sweet treat.
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).