As you might know, I am a carbivore.
I come by it honestly. I come from a long line of bakers and it has been one of my goals to someday do them proud.
When I got my stand mixer a couple of years ago, one of the things I was looking forward to making was HOMEMADE BUNS.
A word about buns: every time I talk about buns at home, my 11-year-old says, “That just sounds wrong.”
I get it. I do.
Buns = bum = hilarity
Please know that when I rave about these round, soft mounds of delightfulness I am referring strictly to the dough variety that you bake in an oven.
That being said, bun jokes are just plain funny.
I wanted a faster rising dough so for this recipe I used quick rise yeast. This yeast only needs one rise – as opposed to dry active yeast that needs two. One other benefit of this yeast is that it has a milder yeast flavour, which I think is good for when you are building sandwiches or burgers or sausage dogs. You want the bun to compliment, not compete with the other tastiness you’ve got going on.
Because you make them yourself, you decide how big you want your buns – if only this were always the case, right? I know sometimes people enjoy a smaller bun to burger ratio, and some people like a little burger with their bun. (Who me?)
Buns give you stability – something to sit on, so to speak – they don’t have to be all the same.
Add the flour, salt, sugar and yeast to the bowl. Using the dough hook, stir the dry ingredients for a few seconds, just to mix them around a little.
Next, add oil and warm water.
Scrape the sides of the bowl, then turn on mixer to stir speed. Mix until dough comes together.
The dough will form a ball and cling to hook. Gradually add more flour (I usually add at least another 1 – 1 1/4 cups of flour) as needed until dough cleans the sides of the bowl. If you add too much flour, add a bit of water a teaspoon at a time, until the ball forms again.
It will look like this:
Continue mixing on low (I usually never go above the stir speed) for 5 – 10 minutes total. This is the kneading that helps develop the gluten.
Let the dough rest for a few minutes. (Confession: I have forgotten this step more than once. If you do forget, it will still be OK. Intellectually, I know that this rest time lets the yeast continue to work, but when it comes right down to it, sometimes impatience gets the better of me.)
Next, form balls with the dough. Depending on the size, you should be able to get 10 – 16 buns out of this recipe. Place them on the baking sheet (I use a baking stone) leaving a little space in between each bun. Gently press down on each bun with the palm of your hand, flattening it slightly.
Cover and leave them in a warm place for 40 minutes or so. As they rise, the buns will double in size and they will start touching each other.
Place them in a 375 degree oven for 15-18 minutes, or until golden. (I know some people tap on them to listen for a hollow sound, but I am not good at that.) I find baking stones add a few minutes to cooking times, so mine take 18 minutes to bake. If you are using a regular baking sheet, I would check them around 15 minutes.
When in doubt just cut one open and check if it’s done – that’s what I do. (Keep butter on standby.)
Remove your buns from the pan and place them on a cooling rack. Allow them to cool a little or a lot.
- approx 4 cups flour (white or whole wheat, or a combination of the two)
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp quick rise yeast
- 1/4 c oil
- 1 1/14 c warm water
- Measure 3 cups of the flour (do not over measure) and place in the bowl of your stand mixer.
- Add sugar, salt, and quick-rise yeast.
- Using dough hook, stir dry ingredients for a few seconds to mix.
- Add oil and warm water and continue stirring. Pause to scrape the sides of the bowl until the dough starts to come together.
- Gradually add more flour (approximately 1 cup more.) When dough forms a ball and clings to the hook and cleans the sides of the bowl, stop adding flour. If you add too much flour, the dough ball will fall apart and lay on the bottom of the bowl. If this happens, gradually add a teaspoon of water until dough forms ball again.
- Using stir speed, knead dough with stand mixer for additional 5-10 minutes.
- Turn off stand mixer and let the dough rest for a few minutes.
- Shape dough into balls and place on greased baking sheet.
- Allow the dough to rise in a warm place, about 45 minutes, or until buns rise
- Bake at 375 for 15-20 minutes, until lightly golden
- Remove from pan to cooling rack
Slice, add your favourite toppings, and ENJOY.
Have you ever made your own buns?