1/3 Photos of Homemade Buns
* Pamela *'s Note:
I attend a mom's group at my church and one Tuesday morning our "craft" was making buns. The experienced bun makers of the previous generation taught all of us young moms the craft of bun making. Now I am proud of my bun making and I am glad that I had a chance to acquire this new skill. (Thank you Mavis!) Prep time does not include rising time. Sometimes I will make a big batch of this recipe and then make breadsticks, hoagie rolls, small buns for kid's lunches, and even a batch of cinnamon rolls but adding cinnamon and sugar and rolling up the dough. All of these can be tucked into the freezer until you need them.
My Private Note
Units: US | Metric
- 1Mix Yeast items and let stand in a large bowl (I like my tupperware thatsa bowl!).
- 2Knead out until dough is soft and does not stick to your hands.
- 3Cover and let rise 45 minutes.
- 4Punch down and let rise 30 minutes.
- 5Shape into buns and let rise for 2 hours.
- 6Bake at 375 for 15-17 minutes or until golden brown.
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Nutritional Facts for Homemade Buns
Serving Size: 1 (3220 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 136.7
- Calories from Fat 35
- Total Fat 3.9 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 175.5 mg
- Total Carbohydrate 22.0 g
- Dietary Fiber 0.8 g
- Sugars 1.3 g
- Protein 2.9 g