Prep 30 mins
Cook 15 mins
These yeast buns are light and tender and perfect to serve with any main dish, salad or soup. Recipe I got from Land O Lakes. Note: Time doesn't include rising time, which is approximately 1 hr and 45 mins.
- 118.29 ml milk
- 88.74 ml butter
- warm water (105 F to 115 F)
- 118.29 ml sugar
- 1 egg
- 4.92 ml salt
- 2 (14.17 g) package active dry yeast
- 1182.95 ml bread flour (5 - 5 1/2 cups)
- Place milk and 4 tablespoons butter in 2-cup glass measuring cup. Microwave on HIGH for 1 1/2 minutes. Add enough warm water to measure 2 cups.
- Combine sugar, egg and salt in large bowl; mix well. Add milk mixture; mix well. Stir in yeast; let stand 2 minutes.
- Add 3 cups flour. Beat at medium speed, scraping bowl often, until smooth and elastic. Add 2 cups flour. Mix dough with hook or stir in by hand until smooth. Stir in enough remaining flour by hand to make dough easy to handle.
- Place dough into greased bowl. Melt remaining 2 tablespoons butter; brush top of dough. Reserve remaining melted butter. Cover; let rise until double in size (about 45 minutes). (Dough is ready if indentation remains when touched.).
- Punch down dough; divide in half. Shape each half on lightly floured surface into 12 buns. Place buns onto two greased (15x10x1-inch) jelly-roll pans. Brush with reserved melted butter. Cover; let rise until double in size (about 1 hour).
- Heat oven to 375°F Bake for 14 to 16 minutes or until golden brown. Remove from pan immediately. Brush buns with reserved melted butter, if desired.
These certainly will become our favorite buns! They are light and fluffy on the inside, and crusty on the outside. I used 6 cup and 1-2 tbsp flour, quite a bit more than stated, but this is how much it took to make the dough smooth. I also only used 5 tbsp butter, only 1 tbsp or even less is needed for the brushing of dough/buns. We will make these again! Made for Newest Zaar Tag.
I made 1/2 the recipe, exactly as written. I can certainly understand why they are favorite buns. They were awesome. Light, tender and fluffy with a great flavor. The outside of the bun was nice and crispy. Perfect with our soup and also for the shrimp sandwiches I paired them with. Thanks for sharing a recipe that I will make again. Made a bread novice like me very happy. Made for 123 tag.
These are very light and fluffy with a very light tender crust. Easy to make and the dough is super workable. The only thing I am not overly fond of is that I find they taste alot like a factory made roll. Not a bad thing if that is what you like LOL I think these would make great hamburger buns. Made for PRMR