Best 2 Big Poufy Buns Recipes
When searching for a recipe for big poufy buns, consider the ingredients and techniques that will produce the desired result; light, fluffy buns with a golden-brown crust. The perfect bun should be soft and tender on the inside, with a slight chewiness and a hint of sweetness. The right combination of flour, yeast, sugar, butter, milk, and eggs, along with the appropriate kneading and rising times, will create the ideal big poufy buns. Additional factors such as the use of a stand mixer, the temperature of the ingredients, and the humidity of the environment can also impact the final product. Whichever recipe you choose, make sure to follow the instructions carefully and adjust the cooking time and temperature as needed to achieve the perfect big poufy buns.
Check out the recipes below so you can choose the best recipe for yourself!
GREAT BIG POUFY BUNS
These are big, fluffy, wonderful rolls. Lots of butter makes them extra yummy. We like them with mugs of soup and with homemade jam for breakfast.
Provided by Secret Agent
Categories Yeast Breads
Time 2h25m
Yield 12 buns, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat the water and milk with the butter until it reaches 110*.
- Put all ingredients (except seeds and egg wash) into your bread machine pan according to the manufacturers directions and set cycle to dough.
- Butter a 9x13" pan. Remove dough from pan and place in a buttered bowl and punch down, turning the dough over, and cover with a wet tea towel. Let rest 10 minutes.
- Shape dough into 12 even pieces and roll into balls. Place them three across and four down in your pan. Brush with melted butter (or beaten egg and topped with seeds) and let rise for 30 minutes (or until almost double) while you preheat your oven to 375*.
- Bake for 20 - 25 minutes, covering with foil after 15 minutes if the tops brown too much.
Nutrition Facts : Calories 252.3, Fat 8.6, SaturatedFat 5, Cholesterol 38.3, Sodium 404.7, Carbohydrate 37.5, Fiber 1.4, Sugar 5.4, Protein 6.1
BIG POUFY BUNS
Oh my good gravy are this 'licious and each one is bigger than your hand. They are buttery and tender and just yummy. I make these several times a week and each time, the kids eat their bread before touching anything else. Everyone I make them for just loves them and wants the recipe.
Provided by Cathy Smith
Categories Other Breads
Number Of Ingredients 9
Steps:
- 1. Use your bread machine to mix and knead the dough and you will get a much more tender roll than if you mixed and kneaded by hand. In the order suggested by your bread machine manufacturer add the ingredients and half of the butter.
- 2. Grease a 13x9" pan with 2 tablespoon butter (reduce this to 1 tablespoon if not using pizza stone).
- 3. Set bread machine to the dough cycle. My machine's cycle is 1 hour 20 minutes. Remove the dough from the pan and let rest for 10 minutes, covered with a damp, clean tea towel.
- 4. Divide dough into 12 equal pieces and shape into balls. Place into the greased baking dish 3 across and 4 down. They fit perfectly in a 9x13" pan. Cover again with a damp tea towel and let rise for 30 - 40 minutes until ALMOST doubled.
- 5. Bake in a pre-heated 350 oven for 22 - 25 minutes. check them at 20 minutes. THIS PART IS IMPORTANT - bake on a pizza stone if you have one and make sure you put them in the bottom third of the oven or the bottom of the rolls will be pale and soggy. Preheat the oven for at least 20 minutes to make sure the stone is really hot. If you do not have a pizza stone well you should definitely get one but bake the rolls on the bottom rack of your oven.
- 6. If they brown too fast you can lay a sheet of foil over them after 15 minutes. Remove them from the oven and brush them with softened butter - go ahead, don't be shy, use 2 Tablespoons.. do it. Just do it.
- 7. Notes:I just put my water, milk and butter in a small pan on low to heat while i measure everything out. You can do this by hand just make sure to knead for about 10 minutes till dough is elastic and no longer sticky. Machine makes it a breeze. Kitchen-aid mixer will knead it for you in about 5-7 minutes. These are substantial rolls and sometimes people can only eat one and may not even finish that so you can make 24 rolls just divide dough in 24 even amounts but still use 9x13. Be sure and use real butter, no margarine. Also if you do not have bread flour then regular flour will work almost as good.
Tips:
- Use high-quality ingredients. Fresh, high-quality ingredients will make a big difference in the taste of your buns.
- Make sure your yeast is active. If your yeast is old or inactive, your buns will not rise properly.
- Knead the dough properly. Kneading the dough develops the gluten, which gives the buns their structure and elasticity.
- Let the dough rise in a warm place. The dough needs to rise in a warm place in order to double in size.
- Bake the buns at a high temperature. Baking the buns at a high temperature will give them a golden brown crust.
Conclusion:
Making big, poufy buns is not difficult, but it does take some time and effort. By following the tips above, you can make delicious, bakery-style buns at home. These buns are perfect for sandwiches, burgers, or simply eating on their own. So next time you're in the mood for something delicious and satisfying, give these big, poufy buns a try.
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