GREAT BIG POUFY BUNS

Great Big Poufy Buns image

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

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Ingredients

1/2 cup water, 110 degrees
1 cup whole milk, 110 degrees
1/3-1/2 cup butter, soft, divided
1 egg, large
2 cups bread flour
2 cups all-purpose flour (NOTE ( on our rainy NW days I have added up to 5 cups of flour total)
4 tablespoons sugar
1 3/4 teaspoons salt, table
1 tablespoon yeast (I use SAF instant yeast)
1 teaspoon yeast (I use SAF instant yeast)
2 tablespoons extra butter, melted, for brushing rolls before and after baking
beaten egg for egg wash
poppy seeds or sesame seeds, for the top of your buns

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

*** Explore more Great Big Poufy Buns Recipes »

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Jurgen Dani

djurgen@hotmail.co.uk

I don't recommend this recipe.

Rhea Peterson

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These buns were a bit dry, but they were still edible.

Ishola Kabira

k_i@gmail.com

I had a bit of trouble getting the dough to rise, but the buns still turned out okay.

Rock King Online TV

rockk91@gmail.com

These buns were a bit too sweet for my taste, but they were still very good.

lacasa fxfamily

fxfamily.l68@hotmail.com

I made these buns for a party, and they were a huge success! Everyone loved them.

Usman Usama

usman_usama@hotmail.com

These buns were delicious! I used a sourdough starter, and they had a lovely tangy flavor. I'll definitely be making these again.

Jeff Vilson

v@yahoo.com

I love these buns! They're so soft and fluffy, and the poppy seed topping adds a nice touch. I've made them several times now, and they're always a hit.

Jessica Hambleton

j.hambleton@gmail.com

These buns were easy to make and turned out beautifully. I used a combination of white and whole wheat flour, and they were still very soft and fluffy. I'll definitely be making these again.

Jorge Ramirez S (Nino)

j88@aol.com

I followed the recipe exactly and the buns turned out great! They were light and airy, with a slightly sweet flavor. I served them with butter and jam, and they were delicious.