Mom’s Homemade Buns
Photo courtesy of Ashley Fehr.
These buns showcase wheat, one of Manitoba’s top crops. They’re also emblematic of the tone of Ashley Fehr’s blog, The Recipe Rebel: ultra-comforting, family friendly, never fussy.
2 1/2 cups
, divided (105 to 110F–warm but not hot)
instant or active dry
1/3 cup plus 1 tsp
6 to 7 cups
all-purpose or whole-wheat
- In a small bowl or liquid measuring cup, whisk together 1⁄2 cup warm water, yeast and 1 tsp sugar. Let sit for 10 min or until bubbly.
- In the bowl of a stand mixer (or a very large bowl if you are kneading by hand), whisk together remaining 2 cups warm water, butter, remain- ing 1⁄3 cup sugar and salt. Add the bubbly yeast mixture and stir to combine. Place the bowl in the stand mixer fitted with dough hook attachment. Or, knead by hand.
- Add the flour, one cup at a time, and mix until nearly combined before adding more. Start with 4 to 5 cups flour, mixing until each is incorporated. The closer you get to your dough being ready, the less flour you will add at once. You want a smooth, soft dough, never stiff, so you need to watch and stop adding flour at just the right moment.
- Add up to 6 to 7 cups flour total, very gradually at the end, until the dough comes together in a smooth, soft ball and does not stick to the sides of the stand mixer. It should be smooth and slightly tacky, not sticky, when touched.
5. Place dough in a large lightly greased bowl (to save a dish, you can just grease the mixer bowl), and cover with plastic wrap or a clean kitchen towel. Set in a warm spot (I use the oven with the light on: Preheat for 2 to 4 min before turning off and adding the dough). Let rise until doubled, about 1 1⁄2 hr.
- Uncover dough, punch down and roll out 20 to 24 rounds—smoothing the top and pinching the seam in the back to smooth. Place on a parchment-lined baking sheet and let rise (you don’t have to cover them) in a warm spot for 30 to 90 min (instant yeast will be quicker) until doubled.
- Bake at 350F for 15 to 20 min, until light golden brown.