Great Big Poufy Buns Recipe #379727
These are big, fluffy, wonderful rolls. Lots of butter makes them extra yummy. We like them with mugs of soup and with homemade jam for breakfast.
by Secret Agent
2½ hours | 2 hours prep
SERVES 12 , 12 buns
- 1/2 cup water, 110 degrees
- 1 cup whole milk, 110 degrees
- 1/3-1/2 cup butter, soft, divided
- 1 egg, large
- 2 cups bread flour
- 2 cups all-purpose flour
- 4 tablespoons sugar
- 1 3/4 teaspoons salt, table
- 1 tablespoon yeast (I use SAF instant yeast)
- 1 teaspoon yeast (I use SAF instant yeast)
OPTIONAL
- beaten egg for egg wash
- poppy seed or sesame seed, for the top of your buns
- Heat the water and milk with the butter until it reaches 110*.
- Put all ingredients (except seeds and egg wash) into your bread machine pan according to the manufacturers directions and set cycle to dough.
- Butter a 9x13" pan. Remove dough from pan and place in a buttered bowl and punch down, turning the dough over, and cover with a wet tea towel. Let rest 10 minutes.
- Shape dough into 12 even pieces and roll into balls. Place them three across and four down in your pan. Brush with melted butter (or beaten egg and topped with seeds) and let rise for 30 minutes (or until almost double) while you preheat your oven to 375*.
- Bake for 20 - 25 minutes, covering with foil after 15 minutes if the tops brown too much.
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5 stars