Mom’s Homemade Buns Recipe-Soft and Fluffy!

This is my mom’s homemade buns recipe. She passed it on to me more than 15 years ago and I’ve been using it ever since.At the beginning of our marriage, I only made half a recipe.This soft bread rolls recipe makes about 56 buns, so half a recipe will give you 28 buns.Now you might think you don’t need that many, but the great thing is that buns freeze well.They will keep in the freezer up to a month, if you store them the right way.We usually have some buns in the freezer, as they make great toast, sandwiches, or as a side to soup or casseroles.While bread is also loved in the home, buns usually what we have on hand.As a family of 7 that dislikes buying any bread from the store, I usually make a batch of homemade buns once a week.I sometimes will add in freshly milled flour, and my mom use to add flax seeds, which is also good.This is a yeast buns recipe. It contains 7 ingredients, and over the years I have memorized this recipe.A good way to remember if you have included each ingredient is by counting them on your fingers. You always need 7 ingredients. What You Need to Make Buns With YeastYeastWarm WaterSaltSugarEggsAll Purpose FlourLard (or oil of choice)YeastFleischman’s Instant Dry Yeast is my preferred yeast to use.You can get it at Costco for a really good price. I buy in bulk, and then store it in the fridge or freezer for long-term storage.Warm WaterThe water temperature to make good homemade buns is important.Too hot and the yeast will not be effective, and too cold has the same effect. You want a warm water that is comfortable to your hands.SaltUse your preferred salt. You will need 2 tbsp.SugarOrganic cane sugar is our favorite, but regular white sugar works just as well.This helps to activate the yeast. There is about 1/4 cup of sugar in this recipe.Eggs Use three eggs, fresh if possible.All Purpose FlourAll purpose flour will produce a white hamburger bun. You can swap out for whole grain flour, 50/50 if you choose. Freshly milled flour is also good in small quantities.This recipe calls for 15 cups of flour. When making half a recipe, use about half, but also go by the texture and feel of the dough.LardLard is my favorite oil to use in the kitchen, and because we usually butcher at least one pig a year, I have it in my pantry. I also believe it produces a better end result. You can also use olive oil if you prefer.Tips on Making Homemade BunsWater temperature is important. Not too hot, and not too cold.The amount of flour, and the density of the end result is often what makes or breaks a good dough. This comes with practice and learning how to “feel” your dough. This is hard to explain online, but I recommend just starting somewhere.Rising time is important too. This depends on the temperature inside your home, and can make a difference in ending texture.Homemade buns tend to dry out quickly on the counter. They will dry and mold in as little as 3 days, so don’t thaw more than you need.When thawing buns, don’t open the bag until they are completely defrosted for best results. As they defrost, they release moisture. If the bag is kept closed, they reabsorb it with no issues. How to Make Buns From ScratchYour step by step guide to making buns from scratch.Start by putting warm water into your bowl. I use a Bosch mixer, but you can use a big bowl instead. If not using a mixer, you will need to knead this well. It takes a while.Add in salt and sugar. I don’t recommend putting your salt in after the yeast, as it can sometimes affect the strength.Next sprinkle the yeast over the top of the water. It will float.Add in lard.Next add in 10 cups of flour. This is where you will start mixing it all together. Mix well for about 3 minutes. You will have a very sticky dough at this point.Now add in beaten eggs, and more flour. Add in the next 5 cups of flour, and start kneading well. With my Bosch Machine, I set my timer on for 8 minutes, and let mix. This is where the dough will start coming together. If mixing by hand, knead well for at least 10 minutes.At this point, you will want to evaluate the hardness of the dough. You want a medium soft dough. If should not be too sticky. If it feels too soft, add half a cup of flour and continue kneading to incorporate.Place into a large bowl, and cover with cloth. A pillowcase works well. I have a big sheet that I cut in half for a cover. This gets used exclusively for making breads.Cover the cloth with plastic. I use cut up garbage bags, as you only need a thin layer.Let rise for an hour, or until doubled.Next, you will roll your buns.On a well greased surface, cut chunks of dough that form golf ball sized balls when rolled. Roll the balls into a uniform shape. Some prefer to do this with two hands, I prefer using the counter surface to roll them. This takes practice so don’t get discouraged.Place into parchment paper covered cookie sheets, about two inches apart.Cover again with cloth and plastic.Let rise 1.5-2 hours. This again depends on the warmth of your home. The buns should be desired size before baking. They rise just a tad more in the oven, so take that into account.Bake for 10 minutes at 410°F. Each oven has it’s own perfect time. My old oven I baked the buns for 12 minutes at 415°F. If you oven runs hot, go with fewer minutes, and add in time as needed. Homemade buns need to be baked quickly to avoid drying them out.Let cool and enjoy!Once they have cooled, you can bag them. 10lb plastic bags work well. Place a dozen buns into the bag, and tie with a twist tie. They are the best fresh.Place in freezer carefully in a single layer, making sure not to stack them. Once they are frozen they can be carefully stacked. But refrain from moving the buns around in the freezer.Thaw for several hours before using, or in the microwave for a quicker thaw. You can also place them back into a 350°F oven for 5 minutes for a fresh bun taste.Making homemade buns takes practice. Feel free to cut the recipe in half (using 1 egg instead of 3) for a trial run. You will learn the feel of the dough the more often you make them.My mom’s homemade buns recipe has been a staple in our home.Years ago when I realized that store bought bread doesn’t get old, I was thoroughly disgusted and have tried not buying buns or bread too often. This recipe also makes really soft bread, so that’s another option for the dough. The baking process looks a little different, though.Serve a homemade bun with Cabbage Soup, Chicken Noodle Soup, or a Sausage and Potato Casserole.Ingredients 6 cups warm water 2 tbsp. Instant Dry yeast 2 tbsp Salt 1/4 cup sugar 3 eggs 1 cup lard 15 cups of all purpose flourInstructionsStart by putting warm water into your bowl. I use a Bosch mixer, but you can use a big bowl instead. If not using a mixer, you will need to knead this well. It takes a while.Add in salt and sugar. I don’t recommend putting your salt in after the yeast, as it can sometimes affect the strength.Next sprinkle the yeast over the top of the water. It will float.Add in lard.Next add in 10 cups of flour. This is where you will start mixing it all together. Mix well for about 3 minutes. You will have a very sticky dough at this point.Now add in beaten eggs, and more flour. Add in the next 5 cups of flour, and start kneading well. With my Bosch Machine, I set my timer on for 8 minutes, and let mix. This is where the dough will start coming together. If mixing by hand, knead well for at least 10 minutes.At this point, you will want to evaluate the hardness of the dough. You want a medium soft dough. If should not be too sticky. If it feels too soft, add half a cup of flour and continue kneading to incorporate.Place into a large bowl, and cover with cloth. A pillowcase works well. I have a big sheet that I cut in half for a cover. This gets used exclusively for making breads.Cover the cloth with plastic. I use cut up garbage bags, as you only need a thin layer.Let rise for an hour, or until doubled.Next, you will roll your buns.On a well greased surface, cut chunks of dough that form golf ball sized balls when rolled. Roll the balls into a uniform shape. Some prefer to do this with two hands, I prefer using the counter surface to roll them. This takes practice so don’t get discouraged.Place into parchment paper covered cookie sheets, about two inches apart.Cover again with cloth and plastic.Let rise 1.5-2 hours. This again depends on the warmth of your home. The buns should be desired size before baking. They rise just a tad more in the oven, so take that into account.Bake for 10 minutes at 410°F. Each oven has it’s own perfect time. My old oven I baked the buns for 12 minutes at 415°F. If you oven runs hot, go with fewer minutes, and add in time as needed. Homemade buns need to be baked quickly to avoid drying them out.Let cool and enjoy!Once they have cooled, you can bag them. 10lb plastic bags work well. Place a dozen buns into the bag, and tie with a twist tie. They are the best fresh.Place in freezer carefully in a single layer, making sure not to stack them. Once they are frozen they can be carefully stacked. But refrain from moving the buns around in the freezer.Thaw for several hours before using, or in the microwave for a quicker thaw. You can also place them back into a 350°F oven for 5 minutes for a fresh bun taste.NotesWorking and baking with dough takes practice to learn the right feel. Don’t get discouraged if you don’t get it right the first time. 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