1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 buns 53g Recipe makes 60 buns)
Calories 136
Calories from Fat 35		(25%)
Amount Per Serving		%DV
	Total Fat 3.9g	6%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 1.6g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 175mg		7%
Potassium 37mg		1%
Total Carbohydrate 22.1g		7%
	Dietary Fiber 0.8g	3%
	Sugars 1.3g
Protein 3.0g		5%
how is this calculated?

Menus using this recipe:

BBQ Dinner with the Smiths

* Pamela *

Lunch with the teachers

* Pamela *

Gas Prices Are Killing Us!

Kat's Mom

Meal Plan for January 15 - January 29

LizDaCook

Homemade Buns

Recipe #58660 | 25 min | 10 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: * Pamela *
Apr 7, 2003

I attend a mom's group at my church and one Tuesday morning our "craft" was making buns. The experienced bun makers of the previous generation taught all of us young moms the craft of bun making. Now I am proud of my bun making and I am glad that I had a chance to acquire this new skill. (Thank you Mavis!) Prep time does not include rising time. Sometimes I will make a big batch of this recipe and then make breadsticks, hoagie rolls, small buns for kid's lunches, and even a batch of cinnamon rolls but adding cinnamon and sugar and rolling up the dough. All of these can be tucked into the freezer until you need them.

60 buns (change servings and units)

Ingredients

Yeast

2 tablespoons yeast
2 tablespoons sugar
1 cup water

Add

1/4 cup sugar
1 1/2 tablespoons salt
4 cups water
1 cup oil
1 1/2 teaspoons vinegar
13-15 cups flour (white, whole wheat or a mix of each)
1/2 cup wheat germ (optional)

Directions

1
Mix Yeast items and let stand in a large bowl (I like my tupperware thatsa bowl!).
2
Knead out until dough is soft and does not stick to your hands.
3
Cover and let rise 45 minutes.
4
Punch down and let rise 30 minutes.
5
Shape into buns and let rise for 2 hours.
6
Bake at 375 for 15-17 minutes or until golden brown.

Questions about this recipe?

Featured Reviews for This Recipe

From: RubberDucky AU

On Oct 10, 2009

I used this to make Pizza Rollups today. It was great. I found myself wishing I'd made some buns as well just to see how they came out, but the pizza rollup bread was very light, fluffy, just how we like it. As decent bread rolls are like hens teeth here in Fiji, I will be using this recipe often. Thanks Pamela.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: CurlyCass

On Apr 4, 2009

I love making my own buns. Still working on getting my shaping just right but The family loves these.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: BeachGirl

On Oct 21, 2003

OUTSTANDING - excellent flavor. These deserve more than 5 stars!!! Light textured buns, even made with 1/2 whole wheat flour! Since there were no assembling instructions, here's what I did. After step 1, I added salt, sugar, vinegar, wheat germ, and oil to yeast mixture, and mixed 30 seconds. Added oil and mixed 30 seconds. I then added half unbleached flour and mixed to form a soft dough. Then added the remaining flour (whole wheat) one cup at a time, until the dough was stiff. I skipped step 2. Sprayed mixing bowl with Pamcovered with plastic srap, and let dough rise as instructed in step 3. Continued with rising and baking instructions as listed. They were fabulous! I rolled out dough to about 3/4" thickness and cut 24 3-inch rounds. After rising, half the recipe made 24 light 3-1/2" diameter buns 1-3/4" tall. As soon as a friend make me the larger cutter, I can make those X-large hamburger buns in healthy whole wheat. I am pleased to add this recipe to my permanent cookbook. I may never buy hamburger buns again!

11 people found this review helpful

Was this review helpful to you? YES | NO

From: Heather U.

On Jan 24, 2005

Pamela, I made these buns today and they were delicious. I scaled the recipe to yield 12 buns (~3 c flour), and used 1 c white whole wheat flour and 1/4 c soy flour with bread flour making up the remainder. I shaped them into long buns for brats (AKA bratwurst, not spoiled kids!), and brushed the top with an egg wash so a sprinkle of poppy or sesame seeds would stick. What a great texture...soft but with substance. Really good. Thanks!

10 people found this review helpful

Was this review helpful to you? YES | NO

Read all 14 reviews