I love buns. There is just something about pulling a fresh homemade batch of buns out of the oven that warms my heart. I think it is because I spent a bunch of time in my elementary school years with my Omi making buns with her on Tuesday afternoons. We would make buns with her using the bread machine and try not to eat them all on the way home. They were delicious and if it is possible I think these are even more delicious. These are perfect to serve along side a stew or soup or in a basket served on your table. What I really love about this recipe is it is really adaptable. You can use this basic recipe to make garlic buns, cheese buns or cinnamon buns. When I made these my hubby and I had them along side some delicious and very filling Italian Orzo Soup. We may have eaten way more buns than soup… oops? I found this recipe on this blog. These buns will be a perfect addition to your holiday table this season.
- 1 1/2 cups warm water
- 4 1/2 tsp active dry yeast or 1 tbsp of rapid yeast
- 2 tbsp sugar
- 2 tbsp softened butter
- 1 tsp salt
- 3 3/4 – 4 cups of flour
- 3 tbsp melted butter (for brushing on top)
- Preheat oven to 400
- In the bowl of your stand mixer add the yeast, warm water and sugar. Mix it together and allow it to activate. This should take around 5 minutes and it will be foamy.
- To the activated yeast add 3 cups of flour, salt and softened butter. Once combined slowly add flour 1/4 at a time until it pulls away from the sides of the bowl and is a bit tacky to the touch. It should form a ball.
- Using the dough hook attachment knead the dough for about 3-5 minutes. Once kneaded cover the bowl with cling wrap and allow to rise. I placed my bowl on my oven as it was preheating. Allow the dough to rise for about 20 minutes. It will be doubled in size.
- Grease a 9×13 dish and lightly flour or grease your hands. Punch down dough and separate the dough into 20 equal parts and shape them into balls. I was able to fit 4 rows of 5 in my dish. Brush with melted butter and cover the dish with cling wrap and allow to rise again for 15-20 minutes. Once risen again bake in the oven for 13-15 minutes. I baked mine for 13 minutes and then turned the oven onto broil until the tops were the golden colour I desired.
- Remove from oven and brush with additional butter.
- I removed my buns from the dish right away so that the buns don’t get soggy as they cool. I allowed them to cool on a rack.