Mom’s Homemade Buns

21

PREP TIME

30 min

TOTAL TIME

2 hrs 45 min

Makes

20 to 24 buns

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.


Ingredients

  • 2 1/2 cups warm water , divided (105 to 110F–warm but not hot)
  • 1 tbsp instant or active dry yeast
  • 1/3 cup plus 1 tsp granulated sugar , divided
  • 1/2 cup melted unsalted butter
  • 1 tbsp salt
  • 6 to 7 cups all-purpose or whole-wheat flour

Instructions

  • 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.
FILED UNDER: