Classic White Buns – Homemade buns

 

 

 

 

 

 

 

 

Homemade Classic White Buns  are a perfect match with homemade soups and chili. This classic bun recipe yields wonderfully rich, satisfying buns. They are made with white all-purpose flour and the recipe yields about 4 to 5 dozen medium to large-sized buns, depending on the size you make them.

The recipe can be cut the recipe in half, if you consider it too large for your needs. I would however encourage you to make the whole batch and freeze the extras. They keep well in the freezer for 1 month. They are also great sandwich buns for lunches. There is also lots of dough to try one or more of the variation suggestions below.

 

 

 

 

 

 

 

Today, I have included two ways to make these buns. If you do not have about 4 – 5 hours of time to make these beauties the traditional way, use Method #2. Here we substitute instant yeast for the active dry yeast and use a stand mixer. The instant yeast cuts down the amount of time it takes for the dough for Classic White Buns to rise. Also, I usually find that when shaping the buns and putting them on baking pans, that when I have finished filling the last pan, the first pan is often ready for the oven (especially if the kitchen is warm and you have covered each pan with a clean tea towel or plastic wrap). I find that the instant yeast cuts the proofing time almost in half.

INGREDIENTS for Method #1:

2 packages ( 2 tablespoons) instant yeast

2 tablespoons sugar

1/2 cup warm water

2 cups milk, scalded

½ cup sugar

½ cup butter or margarine

1 ½ cups shortening

1 ½ teaspoons salt

4  cups warm water (about 90°F.)

1 ½ teaspoons salt

6 to 8 cups all-purpose flour, enough so that dough can be easily handled

 

METHOD #1 – The Traditional Method:

1. Soften yeast with the 2 tablespoons sugar and ½ cup warm water in a small bowl for 10 minutes while you are scalding the milk.
2. Add sugar, salt, butter and shortening to the hot milk and stir to melt. Cool the mixture to lukewarm by adding the warm water.
3. In a large mixing bowl, add yeast mixture to the liquid ingredients and add flour, beginning with 4 cups, beating with a wooden spoon or using a stand mixer. Keep adding  flour until dough leaves the sides of the bowl.
4. Turn out on a floured board or counter top and knead for about 8  – 10 minutes until the dough is smooth and elastic.
5. Place in a greased bowl. Cover bowl and let rise in a warm place free from drafts until double in bulk, approximately 2 hours.
6. Punch down and let rise again.
7. Shape into buns. Place on greased cookie sheets and let rise until light.
8. Bake at 375°F.  for 15 to 20 minutes or until done.

 

METHOD#2 – The Quick Method:

Ingredients for Method #2:

2 cups milk, scalded

½ cup sugar

½ cup butter or margarine

1 ½ cups shortening

1 ½ teaspoons salt

4 1/2 cups warm water (about 90°F.)

2 packages (2 tablespoons) instant yeast

2 tablespoons sugar

6 to 8 cups all-purpose flour, enough so that dough can be easily handled

Method #2:

1.In a large bowl, whisk together 4 cups flour, instant yeast, 2 tablespoons sugar. Set aside.

2.Add sugar, salt, butter and shortening to the hot scalded milk and stir to melt. Cool the mixture to lukewarm by adding the warm water. Pour into stand mixer bowl.

3.In the stand mixing bowl, add yeast mixture to the liquid ingredients and add the reserved flour mixture, beating with the paddle attachment on the stand mixer until dough is smooth.

4.Change to a dough hook and keep adding  flour  1 cup at a time until dough leaves the sides of the bowl. Let stand mixer then knead the bun dough for about 6 minutes until the dough is smooth and elastic.

5.At this time I take the dough out of the bowl and quickly knead the dough for about a minute by hand on a floured counter top.

6.Place in a greased bowl. Cover bowl and let rise in a warm place free from drafts until double in bulk, approximately 1 hour.

7.Punch down and let rise again, about 30 minutes.

8.Shape into buns. Place on greased cookie sheets and let rise until light.

9.Bake at 375°F.  for 15 to 20 minutes or until done.

 

Because I’m sharing such a large recipe, this is the perfect opportunity to try some easy variations. Great for involving the rest of the family or friends. Have fun!

Variations using Classic White Bun Dough:

 

Bread Sticks: Roll strips of dough gently with palms of hands to form a rope. Cut into 7 inch strips and place on a greased cookie sheet.

*To add seeds (sesame, pumpkin, chia, or flax) brush the sticks with a slightly beaten egg white. Top with seeds. Let rise until double. Bake at 350°F. for 12 to 15 minutes.*If baked plain, brush with melted butter after taking out of the oven.

Poppy-Seed Twists: Roll out dough about ¼ inch thick. Cut strips 1/2 inch wide by 5 inches long. Form twists. Place on greased cookie sheets. Brush with lightly beaten egg white. Sprinkle with poppy seeds. Let rise until doubled. Bake at 400°F. for 15 to 20 minutes.

 

Bow Knots: Roll dough to ½ inch thickness. Cut into narrow strips about 6 inches long. Tie into knots. Place on greased cookie sheet and brush with melted butter. Bake at 375°F. for 15 to 20 minutes.

 

 

 

 

 

 

 

 

Rosettes: Follow directions for bow knots. After tying the knot, bring one end of dough through the center of the knot and the other end place it over the side. Brush with butter and bake as for Bow Knots.

 

Braids: Roll dough out thinly (1/4 inch). Cut strips 6 inches long and ½ inch wide. Cross strips in the middles and braid from the center to each end. Press ends together and fold each end under. Bake at 375°F. for 15 to 20 minutes.

Tags: bread sticks, bun variations, buns from scratch, poppy seed twists, white buns

Category: Breads & Buns