Baba’s Buns
There is nothing better than home made buns or bread. The smell alone is enough to make your mouth water and drool for a sample.
Equipment
- Measuring devices
- Glass Bowl
- Mixer
Ingredients
Yeast preparation
- 1/2 Cup Warm water (Not hot or boiling – around 105-110' F is ideal)
- 1 tbsp instant or active dry yeast
- 1 tsp granulated sugar
To Make Bun Dough
- 2 Cups Warm Water
- 1/2 Cup Melted unsalted butter
- 1/3 Cup Granulated Sugar
- 1 tbsp salt
- 6-7 Cups All purpose flour
Instructions
Prepare the yeast
- In a small bowl or liquid measuring cup, whisk together the warm water, yeast and sugar.
- Let sit for 10 minutes or until bubbly — this is how you know your yeast is working. This step is technically not required when using instant yeast, but I do it always anyways, so that I know my buns will be a success.
Make the Dough
- In the bowl of a stand mixer (or a very large bowl if you are kneading by hand), whisk together the 2 cups warm water, butter, 1/3 cup sugar and salt.
- Add the yeast mixture and stir to combine.
- Place the bowl in the stand mixer and put the dough hook on the machine. You can also knead by hand (but really – that is a lot of work! Use the stand mixer!).
- Add the flour, one cup at a time, and mix until nearly combined before adding more. Start with 4-5 cups flour, mixing until each is incorporated.
- The closer you get to your dough being ready, the less flour you will add at once. We want a smooth, soft dough, never stiff, so we need to watch and stop adding flour at just the right moment.
- Add up to 6-7 cups flour total, very gradually at the end, until the dough comes together in a smooth, soft ball and does not stick to the sides of the stand mixer. When you touch it, it should be smooth and slightly tacky but not sticky.
- Place dough in a large lightly greased glass bowl (you can use the same bowl and grease it), and cover with plastic wrap or a clean kitchen towel. (Do not use stone bowls as they are cold. Glass is the best option, or steel if you dont have glass)
- Set in a warm spot (I use the oven with the light on — turn the oven on to preheat for 2-4 minutes before turning off and putting the dough in the warmed oven area) and let rise until doubled, about 1.5 hours. One the dough is in the warmed over, DO NOT open the over door until its time to remove the dough. A blast of cool air can cause the dough to fall.
- Uncover dough, punch down, and roll out 20-24 rounds — smoothing the top and pinching the seam in the back to smooth. Your rounds should be 2-3 inches in diameter.
- Place on a parchment lined baking sheet and let rise (you don't have to cover them) in a warm spot for 30 to 90 minutes (instant yeast will be quicker) until doubled. (Place back in oven and let rise a second time)
- Bake at 375 degrees for 16-18 minutes, until light golden brown. NOTE: Oven temps may vary so this may be plus or minus a minute or two.
- Once removed from over, brush tops with a thin layer of melted butter.