Prep 2 hrs
Cook 20 mins
This recipe for light, soft, buns did NOT come from my Mom, but it is so good that I dedicate it to all Moms who bake bread..or anyone who bakes bread for that matter! I will give the original recipe, but I admit that I now use the ABM to knead the dough, and will give instructions for this variation at the end. Preparation time is the length of time for the "dough" cycle on my bread machine. For anyone wishing to make 100% whole wheat buns,(a variation of this recipe, and equally delicious IMHO), I have submitted it as Mom's 100% Whole Wheat Air Buns (Rolls) for Abm with minor alterations. More tweaking...I now like Mom's 100% Whole Grain Air Buns, Mom's 100% Whole Grain Air Buns (Rolls) (Knead Dough in the Abm) even better for a healthier version.
- 1⁄2 cup warm water
- 1⁄2 tablespoon yeast
- 1 teaspoon sugar
- 1⁄4 cup lard (I use shortening)
- 1⁄4 cup granulated sugar
- 1⁄2 teaspoon salt
- 1 tablespoon white vinegar
- 1 1⁄4 cups warm water
- 1 1⁄2 cups white bread flour
- 3 cups more white bread flour
- Mix the 1/2 cup warm water, yeast, and 1 tsp sugar, and allow to proof.
- Melt the lard, and mix in sugar, salt, vinegar, and warm water. When body warm, add the proofed yeast, and beat in 1 1/2 cups flour. Let rest for 15 minutes.
- Knead in approximately 3 cups more flour.
- Let dough rise till double (approximately 2 hours).
- Deflate dough, and form into buns, any size, (I make 16 large) or loaves. Rise till double (takes approximately one hour, but depends on size/shape chosen).
- Bake buns at 350°F for approximately 20 minutes.
- For ABM, in my machine, on the "dough" cycle, I use 2 teaspoons of bread machine yeast, and I reduce the water to about 1 1/2 cups, the flour to 4 cups, adding a tad more water or flour as it kneads to get a smooth,soft ball of dough. I leave the other ingredients as posted.
By far the best recipe I've come across on here yet. I've tried a lot of different bun recipes from many websites, and cook books, but.. bar none, these are the best. Light and fluffy and oh such beautiful aroma as they rise and puff up while baking. I will be doing these rolls for Christmas dinner. They are scrumptious, easy in a bread machine. They work out, they are not heavy hockey pucks like many buns are. I feel like Julia Child or Martha Stewart tonight after baking these lovely buns. You must try this recipe, you'll be sold on this one for sure.
Hello Sweet Baboo; I made these buns yesterday, 11/26/09. Waited patiently for the buns to complete baking. Just had to try a hot, right out of the oven bun, along with lots of butter. I was absolutely delighted with the lightness and texture. Had one bun for breakfast with butter, peanut butter and honey, and a cup of coffee, Wowee, absolutely scrumptous. I followed your recipe exactly. The first 2 hour rise was perfect. Divided the dough into 16 buns (2.9 ounces each), place them on a cookie sheet just touching each other, covered and let them rise for 1 hour, then baked for 25 minutes and they were a beautiful light golden brown. Thank you for sharing this with us, will be making them often. Regards, "Uncle Bill"
I have baked buns for many years and tried many recipes and I think this is the best recipe I have ever tried!! Made my first batch yesterday and have another one rising right now. I will definitely be making them again and will double the recipe for a bigger batch:)