Mom's Air Buns (Rolls)

"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 recipe #168802 with minor alterations. More tweaking...I now like Mom's 100% Whole Grain Air Buns, recipe #186744 even better for a healthier version."
 
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photo by oldgirlnewtricks photo by oldgirlnewtricks
photo by oldgirlnewtricks
photo by Jody M. photo by Jody M.
photo by queenbeatrice photo by queenbeatrice
photo by queenbeatrice photo by queenbeatrice
photo by diner524 photo by diner524
Ready In:
2hrs 20mins
Ingredients:
10
Yields:
16 buns
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ingredients

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directions

  • 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.

Questions & Replies

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  1. Paris H.
    can i make them in a bread machine
     
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Reviews

  1. oldgirlnewtricks
    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.
     
  2. William Uncle Bill
    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"
     
  3. Sarann63
    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:)
     
  4. runneral200
    I've tried a few bread and bun recipes a few times, with little success. I came across this recipie; read the reviews and they were all so positive, i thought i would try it. They turned out absolutely perfect! I followed the recipie to a T except for baking for 25 minutes. My mom used to make awsome buns and bread and this is very close to her's. I will definetly make these over and over and strongly recommend this recipie.
     
  5. StacyMD187373
    Fantastic, light airy rolls.Very good and they went over great with the in-laws for Mother's Day lunch! Turned to this recipe b/c trying to find one that didn't have an egg since I was out. These were great and I will make again. I did use 1/2 white whole wheat flour and use the bread maker to make the dough.
     
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Tweaks

  1. Jody M.
    Superb recipe for buns! First things first, the recipe says ready in 2 hours and 20 minutes. Considering there is almost 3.5 hours of rising alone, it should be noted that the recipe takes closer to 4 hours! The buns were airy, light, and they have a delicious flavour. Just before they went into the oven I brushed with an egg wash to give them this beautiful glossy look. I made 15 rolls. They are perfect for hot fresh dinner rolls, or the next day for a delicious sandwich. Will absolutely make again!
     
    • Review photo by Jody M.
  2. fliamw
    Made this today. This is a really airy and soft buns, I have to admit. But despite of that, why my dough was sooo gooey, so sticky. I even cannot knead it or shape it. I add 0.5c more but I will not adding more and more fluor as it will make the buns heavier. Maybe next time I will reduce water to 1c only. And I use lemon juice instead of vinegar. In my opinion, vinegar was too strong, so I can taste it in the buns. But still, I can taste really slight tang, by using the lemon. Overall, nice idea to use vinegar as a booster.
     

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<p>For someone as outgoing as I am, it is astounding that I have been unable to do something as seemingly simple as filling out my home page, so consider this draft one...(or would that be daft one??)... <br /> <br />I am blessed to live an ordinary life, have family that I dearly love, get great reward from volunteer work, and have the luxury of indulging in far too much time cooking and reading about food. I am a retired nurse and have been married to a really wonderful man for 37 years. I am a happy person, and my life is very satisfying, but somehow I can't translate the essence of ME into words, as some on Zaar have done so well. <br />I particularly enjoy reading reviews, and the Q&amp;A forum for all the expert and generous advice that the members share. <br />Since joining Zaar, I rarely use my extensive cookbook library...this is one terrific site. <br /> <br /><img src=http://www.satsleuth.com/cooking/Swap14.JPG alt= /></p>
 
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