Ok well I am chuckling to myself after coming up for a title for this post. Quick & Fabulous Buns – Sounds like a cheesy workout DVD doesn’t it? But it’s hard to come up with an original name for a bun recipe. But this one really is quick (as far as buns go) and definitely fabulous.
This is a relatively small recipe – which is perfect if you like to use your stand mixer like I do and if you don’t have the time or desire to be loading the oven with trays of buns all afternoon.
Quick & Fabulous Buns
Makes about 20 buns
- 4 1/2 cups of all purpose OR bread flour (approximately)*
- 3/4 cup of milk
- 1/2 cup of sugar
- 3/4 cup of water
- 2 eggs lightly beaten
- 2 packages of yeast (5 teaspoons)
- 1/2 cup of melted butter or margarine
* I use bread flour for this recipe but all purpose works just fine. Bread flour will give you rounder, higher buns that are just slightly more chewy than if you use all purpose flour. I personally prefer the texture but all purpose flour will still give you some lovely buns 😉
Put 3 cups of flour in the bowl of the stand mixer (or regular bowl if you aren’t using a mixer) making a small well (you will be pouring your wet ingredients into it).
Put the milk, sugar and water in a medium sized pot. Turn the stove to medium heat and heat this mixture, while stirring, until it is warm but not hot. Remove the milk mixture from heat and stir in the yeast and the eggs.
Pour the milk/yeast mixture into the flour well. Put a tea towel over the bowl and let it sit for 20 minutes.
Add the melted butter/margarine. Turn on the mixer to medium speed (with a dough hook) and begin to mix. Or if doing this by hand begin to lightly knead. Once the ingredients are well incorporated slowly start to work in the remaining flour. Continue to knead, adding flour until the dough is no longer sticky.
Cover again with the tea towel and let rise for 30 minutes (your dough will double in size).
Form the dough into buns and cover and let rise once more for 30 minutes.
Bake in a 400 degree oven for about 12 minutes or until the buns are a nice golden color. Remove from oven and immediately brush the tops with butter or margarine. This step is optional but it’s just something my mother taught me and I’ve always done to keep the crust of the buns (or bread) from getting too “crusty”.