How Long To Bake Buns

Tasty Buns

The first mixing before adding the remainder of the flour is the most important influence in how fluffy these buns turn out, according to those of you who found them to be dense. When I made these by hand, I didn’t mix them for the whole three minutes because the mixture seemed smooth well before that time frame. They turned out a little dense as a result of this method, but they were still delicious. The buns turned out surprisingly fluffy since I used a mixer and blended for a longer period of time and at a quicker speed than I had anticipated.

True yeast is responsible for the majority of the rising and formation of air bubbles.

This is because when you mix in gritty ingredients like salt, you punch holes in the dough even before you add all of the flour; these holes in the dough will remain and will be filled by the CO2 produced by the yeast during baking, resulting in fluffy bunsRead More

Most helpful critical review

When it comes making fluffy buns, I’ve discovered that the first mixing before you add the remainder of the flour is the most important component in how fluffy they turn out to be. While mixing these by hand, I didn’t complete the entire three-minute process because the liquid became smooth long before that. However, they were a little thick as a result of the method used. The buns turned out surprisingly fluffy since I used a stand mixer for longer periods of time and at a quicker speed. That is why it happens, as I found out later.

There will be air bubbles in the bread if the dough is not properly mixed, and the size of the bubbles will be unequal.

These holes in the dough will remain and will be filled by the CO2 produced by the yeast during baking, resulting in fluffy bunsRead More

  • 5star values total 432
  • 4star values total 102
  • 3star values total 20
  • 2star values total 7
  • 1star values total 5.

The first mixing before adding the remainder of the flour is the most important influence in how fluffy these buns turn out, according to those of you who found them to be dense. When I made these by hand, I didn’t mix them for the whole three minutes because the mixture seemed smooth well before that time frame. They turned out a little dense as a result of this method, but they were still delicious. The buns turned out surprisingly fluffy since I used a mixer and blended for a longer period of time and at a quicker speed than I had anticipated.

  1. True yeast is responsible for the majority of the rising and formation of air bubbles.
  2. What the mixing accomplishes is that it creates holes in the dough even while it is in a soupy condition before adding all of the flour; these holes in the dough will stay and will be filled by the CO2 produced by the yeast during baking, resulting in light and fluffy buns.
  3. This dish is a hit with my family.
  4. These are not going to fall apart.
  5. I normally triple the recipe for my large family because the kids love to nibble on them and we like to give them away as gifts to friends and neighbors.
  6. It is, without a doubt, the tastiest hamburger bun recipe I have ever tried, but we also like using it to make dinner rolls.
  7. Check through the reviews and discover what other people have done in the past.

Everyone who has tried them has raved about them.

Another acquaintance prepared them as her first foray into the world of yeast breads, and her mother-in-law expressed her delight by saying she was “quite pleased.” It’s pretty much a “no-fail” recipe in terms of execution.

Several of my children have already benefited from this meal.

I’ve also experimented with freshly ground whole-wheat flour in these muffins.

I created a batch of strips and sliced them into 32 pieces.

I let it rise before baking it.

Continue readingAdvertisement These buns weren’t excellent for hamburgers, and I’m sorry to be the “rebel critic,” but I couldn’t help myself.

I may use this recipe for rolls in the future, but I would follow Denise’s advice and use less yeast and butter in place of the olive oil.

I even molded them into long rolls for hotdogs, which turned out to be delicious.

This is a simple and quick meal that everyone will enjoy.

  • Even my mother, who prepared all of the farm’s handmade bread, raved about these buns.
  • It means a great deal to get her stamp of approval on this dish.
  • This is a recipe that is simple and never fails.
  • I’ve tried several other recipes for hamberg buns, but none of them come close to yours in terms of flavor and texture; yours is the greatest.
  • Thank you for sharing your recipe with us so that we may all benefit from it.
  • I’ve also used them to wrap hot dogs in to make pigs in a blanket, which are delicious.

They were really simple.

Thank you for your contribution!

Soft Dinner Rolls Recipe

To prepare these dinner rolls, you only need 7 ingredients in total. These fresh dinner rolls, which are flaky, soft, and buttery, outperform any main dish. If you’re a bread novice, check out this blog article for extra information on the yeast rolls recipe, including how to prepare the rolls ahead of time. You may also refer to myBaking with Yeast Guidefor answers to frequently asked questions about yeast. It is with great pleasure that we provide you this recipe in collaboration with Red Star Yeast.

  • These dinner buns are made using only seven ingredients. This dish’s fresh dinner rolls outperform any main course since they’re flaky, soft, and buttery. If you’re new to baking bread, check out this blog article for more information on the yeast rolls recipe, including how to prepare the rolls ahead of time. My Baking with Yeast Guide contains answers to frequently asked questions about yeast. With the help of Red Star Yeast, we’re bringing you this recipe today!

I’m going to demonstrate how to make homemade dinner rolls. It all starts with a simple 7-ingredient dough that yields the finest handmade dinner rolls I’ve ever tasted, and it all comes together beautifully. I prepare these rolls anytime the opportunity presents itself, and I even delivered a pan to our friends who had recently had a child. They’re pillow soft and have the most wonderful flaky and buttery texture, making them the perfect dessert. Everyone will be clamoring for you to bake them on a regular basis.

Baking with Yeast Guide

When working with baker’s yeast, have thisBaking with Yeast Guide handy for reference. I’ve included realistic responses to all of your frequently asked yeast questions.

Video Tutorial: Dinner Rolls

  1. Start with preparing the dough. Learn more about this dough recipe in the sections that follow
  2. Knead the dough until it is smooth and elastic. Allow the dough to rise in a covered container. In a moderately warm atmosphere, the dough will rise in around 1-2 hours. Make sure you punch down the dough to release the air and roll it into rolls. Allow the rolls to rise for approximately 1 hour. Bake for 20 to 25 minutes, or until the top is golden brown. Pour a little honey and melted butter over the heated buns to give them a little additional flavor if desired

The dough comes together with the help of a mixer, as demonstrated in the video instruction. You may use either a paddle attachment or a dough hook to make the dough. If you want, you may make the dough by hand, although it will take a little more arm strength. The kneading process begins as soon as the dough comes together in the mixing basin. For this stage, you can either continue to beat the dough with the mixer or knead the dough by hand, depending on your preference. So that you can watch me working with the dough, I choose to do it by hand.

(Which, by the way, is an excellent resource for anyone who is just learning to bake bread!)

Soft Dinner Rolls Require a Rich Dough

When it comes to bread, crustier and chewier is better since it means there is less fat in the dough. This is referred to as a lean dough. The amount of fat in the dough varies depending on how soft and rich the bread is. This is referred to as a “rich dough.” Soft dinner rolls, in contrast to chewy bagels, focaccia, and myartisan bread, need a thick dough. It is unfortunate that this does not imply that the dough is dripping with cash. Rather, the term “rich” refers to the quantity of fat present.

There are a total of seven materials required.

(Of course, I add more sugar for sweeter cinnamon buns, but that’s just how I roll.)

  1. The yeast is activated by the milk:liquid mixture. Whole milk makes the softest dinner rolls, so make sure you use it. Nondairy or low-fat milks can be used in place of whole milk, but whole milk has a great flavor and texture. Yeast: You may use either active dry yeast or quick yeast for this recipe. The rise times will take a little longer if you use active dry yeast instead of instant yeast. I prefer Red Star Platinum Superior Baking Yeast, which is an instant yeast combined with natural dough improvers
  2. It is also available in a powder form. Sweetener: Sugar provides energy to the yeast, enhances its activity, and softens the dough. One egg gives structure and taste
  3. Two eggs provide flavor and structure. Butter: A tasty and soft dinner roll is guaranteed with butter. Check to see that it is at room temperature. Salt: Without salt, it is impossible to bake tasty bread. In this recipe, you can use either all-purpose flour or bread flour as your flour of choice. While all-purpose flour is handy for most people, bread flour yields dinner rolls that are chewier. If you use bread flour for the regular flour, there are no further adjustments to the recipe.

After you’ve made the dough, allow it to rise: After that, punch down the dough that has risen.

Form the mixture into balls and place them in a baking tray. Don’t be concerned if they are not all of the same size. Allowing the formed rolls to rise before baking is recommended. Take a look at how puffy they become after only one hour of rising:

How to Shape Dinner Rolls

It is possible to shape this dough in a variety of ways, including twisted rolls, knotted rolls (which is how I create garlic knots), cloverleaf rolls, and even hot dog buns. Let’s continue with the traditional circular form for now. 14-16 pieces of dough should be made from the dough. Take a piece of dough and extend the top of it while pinching and sealing the bottom of the dough. This is something I perform totally with my hands, as you can see in the tutorial video above. Some video instructions demonstrate how to roll the dough into a ball and place it on the counter.

My hot cross buns are always shaped in the same way.

How to Make Yeast Rolls Ahead of Time

The rolls will need to rise for approximately 3 hours. As we all know, not everyone has 3 hours to spend, so let’s talk about another possibility! Prepare the dough, let it to rise, and then roll it out into rolls. Refrigerate the formed rolls for up to 16 hours once they have been properly wrapped. Remove the rolls from the refrigerator at least 3 hours before you need them the next day and allow them to rise on the counter for approximately 1-2 hours before baking. And here’s how to store dinner rolls in the freezer: After following the make-ahead directions, freeze the rolls in a baking pan instead of putting them in the refrigerator overnight.

Allow them to defrost and rise for approximately 4-5 hours before baking.

To create a smaller batch of rolls, you may prepare the complete recipe and bake only a few fresh rolls at the same time.

Dinner Roll Flavors

Would you want some pizzazz? When you’re ready to add the flour, combine these ingredients.

  1. Fresh or dried chopped rosemary (for the dinner rolls)
  2. 2 tablespoons flour (for the dinner rolls)
  3. A cup of shredded cheddar cheese for the cheddar dinner rolls Other cheese kinds are OK, although excessively soft cheeses should be avoided. GarlicHerb Dinner Rolls– 2 teaspoons each of dried rosemary, dried basil, and dried parsley, plus 1 teaspoon garlic powder
  4. GarlicHerb Dinner Rolls– 2 teaspoons each of dried rosemary, dried basil, and dried parsley, plus 1 teaspoon garlic powder Here is my recipe for Whole Wheat Dinner Rolls made with whole wheat flour. Multigrain Rolls– Here is a recipe for Multigrain Bread that you can use to make rolls
  5. Multigrain Bread Recipe

This dough would not be suitable for making a large loaf of bread. As a substitute, I propose using a thinner dough, such as the one found in my sandwich breadrecipe.

3 Success Tips

  1. In order to make a large loaf of bread, this dough will not work well. It is preferable to use a lighter dough, such as my sandwich breadrecipe, instead.

My final piece of advise is as follows: Do not limit yourself to eating these rolls for dinner just. They’re welcome wherever, with any meal, and at any time of day, including the middle of the night. Sliders, breakfast sandwiches, soaking up your favorite tomato sauce, alongside salad, or plunging into a bowl of creamy chicken noodle soup are all possible uses for this versatile ingredient. Above all, don’t be afraid to believe in yourself because you, too, can achieve professional bread making success.

Description

To prepare these dinner rolls, you only need 7 ingredients in total.

These fresh dinner rolls, which are flaky, soft, and buttery, outperform any main dish. Instructions for freezing and overnighting may be found in the recipe notes. You may also refer to myBaking with Yeast Guidefor answers to frequently asked questions about yeast.

  • 2 and 1/4 teaspoons Red Star Platinum yeast (1 standard packet)
  • 2 Tablespoonsgranulated sugar, divided
  • 1largeegg
  • 1/4 cup(60g)unsalted butter, softened to room temperature and cut into 4 pieces
  • 1 teaspoonsalt
  • 3 cups(375g)all-purpose flour orbread flour (spoonleveled)
  • Optional topping: 2 Tablespoons melted unsalted butter mixed with 1 Tablespoon honey
  • 3 cups(375g)all-purpose flour orbread flour
  1. Prepare the dough as follows: In the bowl of your stand mixer, whisk together the warm milk, yeast, and 1 tablespoon of sugar until well combined. Allow for 5 minutes of resting time after covering. If you don’t have a stand mixer, you may do this in a big mixing bowl and then combine the dough using a large wooden spoon or rubber spatula in the next step to complete the process. It will need a little arm muscle to complete the task. A hand mixer can be used, although the sticky dough tends to get trapped in the beaters on a regular basis. Hand mixing with a wooden spoon or rubber spatula is a preferable method.*
  2. Combine the remaining sugar, egg, butter, salt, and 1 cup flour in a large mixing bowl. Add the remaining flour and mix on low speed for 30 seconds with a dough hook or paddle attachment. Scrape down the sides of the bowl with a rubber spatula before adding the remaining flour. Beat on medium speed for about 2 minutes, or until the dough comes together and pulls away from the edges of the bowl, depending on how soft your dough is. If the dough appears to be excessively moist to the point where kneading (the following step) would be difficult, gradually add additional flour, 1 Tablespoon at a time, until you have a dough that is workable, similar to the photographs and video above. A soft and slightly sticky dough, but still easy to knead with lightly greased hands, should be used for this recipe. Make the dough by kneading it: Continue to beat the dough in the mixer for an additional 3 full minutes, or knead the dough by hand on a lightly floured surface for an additional 3 full minutes, depending on your preference. (If you need an example of how to knead dough by hand, see the video lesson above.)
  3. 1st Ascension: Lightly lubricate a large mixing bowl with olive oil or nonstick spray to prevent sticking. Place the dough in the basin and swirl it around to coat it with oil on both sides. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel to keep the bacteria from growing. To rise, place the dough in a generally warm setting for 1-2 hours, or until it has about doubled in size. (I always let it sit on the counter to rise before serving.) It takes around 2 hours. (See my response to the question Where Should Dough Rise? in myBaking with Yeast Guide for a little reduction in rise time.)
  4. Grease a 9-by-13-inch baking pan or two 9-inch square or round baking pans with cooking spray or butter. You may alternatively bake the rolls in a cast iron pan or on a baking sheet that has been coated with parchment paper.
  5. Form the rolls in the following ways: When the dough is finished, punch it down to remove any trapped air. Divide the dough into 14-16 pieces that are equal in size. (Use your best judgment–it doesn’t have to be flawless!) Form each piece into a smooth ball by rolling it between your hands. This is something I perform totally with my hands, as you can see in the tutorial video above. Prepare a baking pan by lining it with parchment paper. Cover the formed rolls with aluminum foil, plastic wrap, or a clean kitchen towel for the second rise. After 1 hour of rising, lower the oven rack to the lowest position and preheat the oven to 350 degrees Fahrenheit (173 degrees Celsius). The rolls should be baked at the bottom of the oven to prevent their tops from burning.
  6. Prepare the buns by baking them: Bake for 20-25 minutes, or until the top is golden brown, flipping the pan midway through the baking time. If you find that the tops are browning too soon, lightly tent the pan with aluminum foil to prevent it from browning more. Rolls should be cooled for a few minutes before serving once they have been removed from the oven and brushed with optional honey butter topping
  7. Leftover rolls should be carefully wrapped and stored at room temperature for 2-3 days or in the refrigerated for up to 1 week.

Notes

  1. Instructions for freezing: Prepare the recipe to step 6. Wrap firmly in plastic wrap and freeze for up to 3 months in a well-greased baking pan or container. Once frozen, the dough balls will no longer cling together, and you may store them in a freezer bag if you need to do so later. When you are ready to serve them, lay the dough balls on a greased baking sheet, cover securely with plastic wrap, and allow them to defrost and rise for approximately 4-5 hours before serving. Bake according to package directions. You may also freeze the dinner rolls once they have been prepared. Allow them to cool fully before storing them in the freezer for up to three months. Let it thaw in the refrigerator or at room temperature before reheating it as necessary. Reheating the entire pan at 300°F (149°C) for approximately 10 minutes, or until it is heated, is the best way to do it. Overnight Preparation instructions: Follow the recipe to step 6. Refrigerate the formed rolls for up to 15 hours after they have been properly wrapped. Remove the rolls from the refrigerator at least 3 hours before you need them the next day, cover them, and allow them to rise on the counter for approximately 1-2 hours before baking. Alternatively, you may let the dough rise in the refrigerator overnight to give it a better texture. Refrigerate the dough for up to 15 hours after carefully wrapping it in plastic wrap or waxed paper. Remove the dough from the refrigerator and allow it to rise for another 2 hours until it has reached its full volume. Step 5 should be followed. Pan for baking: Bake the rolls in a glass 9×13 inch baking pan instead of a metal one because I find that they brown a bit too soon in metal pans. Any pan will work as long as the rolls are baked on a lower oven rack and you keep an eye on them. Yeast: Red Star Platinum yeast is a rapid-producer of yeast. Instead of active dry yeast, Red Star Yeast active dry yeast can be used. When using active dry yeast, the rise times will be somewhat longer. For answers to frequently asked questions about yeast, consult myBaking with Yeast Guide. You may use either all-purpose flour or bread flour for this recipe. While all-purpose flour is handy for most people, bread flour yields dinner rolls that are chewier. No matter whatever method you employ, the rolls will remain soft and fluffy. There are no further adjustments to the recipe if you use one type of flour instead of the other
  2. Either flour is good.
See also:  Where To Buy Bao Buns Near Me

Adapted from Homemade Bread Bowls andHoney Butter Rolls, among other sources. Bread, rolls, and yeast rolls are some of the keywords to remember. Red Star Yeast provided sponsorship for this content. Thank you so much for your continued support of Sally’s Baking Addiction and the businesses that I actually like working with.

Everyone’s Favorite Buns

  1. FIRST, fill a 2-cup glass measuring cup halfway with milk and 4 tablespoons butter. Microwave on high for 1 1/2 minutes. Add enough warm water to make 2 cups
  2. Set aside. STEP 2Combine the sugar, egg, and salt in a mixing basin and well combine. Mix in the milk mixture well. Stir in the yeast and set aside for 2 minutes. STEP 3Mix in 3 cups of flour. Beat at a medium speed, scraping the bowl often, until the mixture is smooth and elastic. 2 cups of flour should be added. Stir in the dough with a dough hook or a wooden spoon until it is smooth. With a wooden spoon, stir in just enough leftover flour to make the dough simple to handle. STEP 4Pour the dough into a greased mixing basin. Melt the remaining 2 tablespoons of butter and brush it over the top of the dough. Keep the leftover melted butter in a separate container. Cover and let aside for 45 minutes, or until the dough has doubled in size. (The dough is ready if the indentation is still visible when it is touched.) STEP 5Punch down the dough and split it in two. Each half should be formed into 12 buns on a lightly floured board. Place the buns in two greased 15x10x1-inch baking pans and bake for 15 minutes. Using the saved melted butter, brush the top of the cake. Cover and let aside for 1 hour, or until the dough has doubled in size Heat the oven to 375 degrees Fahrenheit. Bake for 14-16 minutes, or until the top is golden brown. Remove from pan as soon as possible. If desired, brush the buns with the reserved melted butter.

Fast Buttery Buns Recipe

The trouble with attempting to prepare bread quickly is that you end up sacrificing taste in the process. It’s amazing what a long, steady rise can do to dough, producing bread that can be the highlight of a supper in its own right. Then there are those occasions when you just require some bread. To hold your BBQ pork sandwich, you’ll need buns. Spectacular gravy will be soaked up with dinner rolls. In certain situations, the bread is doomed to be a supporting player no matter what happens to it.

  • Despite the fact that I am a bread snob, there are times when I just want something simple.
  • For example, taking an afternoon sleep or contemplating whether or not to do some washing.
  • That means I have to be a little more liberal with the flavor enhancers from time to time.
  • Just a smidgeon of extra.
  • With far to the sugar, I used natural cane sugar, which has a faint molasses flavor to it, which I thought was delicious.
  • 6 tablespoons unsalted butter, chopped into pieces 1 cup lukewarm water 2 1/4 teaspoon quick yeast 1 tablespoon cane sugar 2 1/2 cups (11 1/4 ounces) bread flour (divided) 1 teaspoon salt 2 1/2 cups (11 1/4 ounces) bread flour (divided)
  1. In the bowl of your stand mixer, combine the water, yeast, sugar, and 2 cups of the bread flour until well combined. Using a whisk, mix all of the ingredients. I’m going to be a little loose and mushy. Place the remaining flour on top of the mixture. Toss in the salt. Remove from the oven and set aside for 20 minutes, covered with plastic wrap (yep, you’re just leaving the flour on top for now). Then, knead the dough in your stand mixer fitted with the dough hook until it is smooth, glossy, and elastic. Remove the plastic wrap. It will be a light and airy dough. Continue kneading after adding the butter until the butter is entirely mixed. Remove the bowl from the stand mixer and set it aside for 20 minutes, covered with plastic wrap. Prepare your work surface by flouring it and preheating your oven to 350°F. Prepare a baking sheet by lining it with parchment paper. Turn out the dough and give it a quick knead. It should be supple and springy to the touch. Make 12 balls out of the dough by dividing it into 12 parts. Place the balls on the baking sheet that has been prepared. For those who prefer sandwich or burger buns rather than circular rolls, flatten the balls to about 1/2 inch in height. I made six flat buns and six round buns using this recipe. Wrap the buns in plastic wrap and put them aside for about 30 minutes, or until they have doubled in size. Remove the plastic wrap and bake at 350 degrees for about 25 minutes, or until the top is well browned. Removing the buns from the baking sheet and allowing them to cool on a cooling rack

More Serious Eats Recipes

Images can be hidden.

Instructions

  1. You may either weigh your flour or measure it by carefully spooning it into a measuring cup and wiping away any excess flour. To prepare the dough, do the following: Prepare the dough by combining and kneading all of the ingredients (by hand, stand mixer, or bread machine) until it is soft and smooth. Allowing the dough to rise for 1 to 2 hours, or until it has about doubled in volume, is recommended. To form the buns, do the following: Gently deflate the dough and divide it into eight pieces (each weighing approximately 100g)
  2. For information on how to produce smaller or bigger buns, see the “tips” section below. Using your hands, roll each piece into a ball. Use the palm of your hand to flatten each dough ball so that it is approximately 3″ across
  3. Place the buns on a baking sheet that has been gently oiled or lined with parchment paper. Cover and allow to rise for approximately one hour, or until significantly puffy. Preheat the oven to 375 degrees Fahrenheit near the conclusion of the rising period. Using about half of the melted butter, brush the buns with it. To prepare seeded buns, brush the egg white/water mixture directly into the melted butter
  4. This will help the seeds stick to the buns. Sprinkle the seeds of your choosing on top of the buns. To prepare the buns, follow these steps: Bake for 15 to 18 minutes, or until the buns are golden brown. As soon as you take them out of the oven, brush them with the remaining melted butter. This will give the buns a satiny, buttery exterior. In order to prevent brushing the seeds off the buns if you’ve created seeded buns, use caution when applying the melted butter. Allow the buns to cool on a cooling rack before slicing them in half horizontally. Use it as a basis for burgers (beef or plant-based) or as a filler for your favorite sandwich. Information on storing leftover buns: Store leftover buns, well wrapped, at room temperature for several days
  5. Freeze for extended storage.

Tips from our Bakers

  • If you like somewhat smaller buns, split the dough into 12 pieces rather than eight pieces. Bake the buns for 12 to 15 minutes instead of 15 to 18 minutes as directed on the package. And how about “slider buns,” which are around 3 inches in diameter? Bake for 12 to 15 minutes, depending on how many pieces of dough you have. To create these buns using our hamburger bun pan, follow these steps: Divide the dough into six pieces (each weighing approximately 128g) and roll them into balls. Simply place the balls into the wells of a hamburger bun pan that has been lightly oiled and gently press them with your hand until they are approximately 3 1/2″ to 4″ wide, or until they have filled the bottom of the wells. Continue to follow the recipe exactly as instructed
  • Join Martin Philip, a King Arthur baker, and his family as they work together to create Beautiful Burger Buns from start to finish. Also, make mouth-watering cinnamon buns out of the leftover dough! Watch Martin Bakes at Home – Burger Buns, Cinnamon Rolls, and More Now!

Homemade Bread Machine Dinner Buns

Put all of the mixing and kneading for these Homemade Dinner Buns into the hands of your bread machine! Next, form the dough into buns and bake them in your oven until golden brown. A fantastic recipe for dinner rolls, tray buns, and hamburger buns may be made using this recipe. Is there anything more mouth-watering and delectable than freshly baked bread from the oven? Seriously, the fragrance of freshly baked bread baking in your oven, followed by the warmth of freshly baked bread smeared in butter?

Let your bread machine do all the hard work!

And would you want to know a small secret? I have a bread machine, and I really enjoy using it. There are no apologies from me when I use it to bake ALL of my yeast breads. I enjoy the fact that I can throw all of the ingredients into the machine and let it take care of the mixing, kneading, and most of the rising for me. It’s the finest of the best.

Shape your dough the way you want!

However, I do not use a bread machine to bake my bread. I’ll confess that the form of the bread that comes out of the bread maker isn’t my favorite. Instead, I let the bread machine handle all of the tedious tasks, and then I get to work on the more enjoyable tasks, such as dough shaping, final rises, and baking. It’s really simple. In order to make these dinner buns, I started with the dough in the bread machine, then finished the remainder of the process when the dough cycle was over.

Once I had let the dough rise, I formed it into these tray buns, let it to rise again, and then baked it. The finest scent in the world is the fragrance of freshly baked bread.

Butter those buns!

The bread machine, on the other hand, does not do the baking for me. Although I enjoy the taste of bread made in a bread machine, I don’t care for the way it looks when it comes out of the machine. As an alternative, I let the bread machine take care of all the tedious tasks, and then I get to work on the more enjoyable tasks, such as shaping the dough and baking it when it has finished rising. You won’t believe how simple it is. I used my bread machine to make the dough for these dinner buns, and then I finished the rest of the process when the dough cycle was through.

When bread is baking, the scent is unbeatable.

Recipe Tips for Homemade Bread Machine Dinner Buns:

Here are some pointers to help you prepare the most delicious buns possible!

  • Make sure your milk and butter are at room temperature before you start cooking. Because cold components do not encourage yeast development, your dough will not rise as much as it should. If you want to make these buns look like tray buns, bake them in an 8 × 8 baking sheet. This recipe does not need you to bake the buns in a baking pan. Alternatively, you may bake them on a baking sheet (spread the dough balls far apart). If you do this, you will get buns that are more in the shape of a hamburger bun than than tray buns. If you want freshly baked buns available for supper at 5:30 p.m., start the procedure at 2:30 p.m. the previous day. When the buns are finished baking, brush them with melted butter right away. This will give them a beautiful buttery, lustrous finish on their tops.

Print Put all of the mixing and kneading for these Homemade Dinner Buns into the hands of your bread machine! Next, form the dough into buns and bake them in your oven until golden brown. A fantastic recipe for dinner rolls, tray buns, and hamburger buns may be made using this recipe.

  • Approximately 3 hours 20 minutes total time (preparation 10 minutes, rising 2 hours 45 minutes, cooking 25 minutes)
  • Yield: 12 buns 1 x
  • Total time 3 hours 20 minutes Baking is a method of making bread.
  • 1/3 cupmilk (at room temperature)
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 2 tablespoons butter (at room temperature)
  • 3 1/4 cups all-purpose flour
  • 1/4 teaspoon bread machine or instant yeast
  1. Measure all of the ingredients mentioned above into your bread machine in the order they are stated
  2. Select the Dough Cycle from the drop-down menu. The dough should be transferred to a lightly floured board and covered with a clean tea towel when the dough cycle is complete. Allow for 15 minutes of rising time. Afterwards, divide the dough into twelve equal halves
  3. It’s time to roll out the dough and form it into buns. Make sure your hands are lightly floured before you begin. Each part of dough should be formed into a ball. In order to get tight tops on the buns, you must tuck the dough at the bottom of each bun, below as you roll it, while maintaining the dough in a ball form. As you practice rolling them, you’ll get the hang of it. Preparation: Grease an 8-by-8-inch baking pan with oil
  4. After that, arrange the buns on the baking pan in three rows of four, spreading them out equally
  5. And Allow the dough to rest and rise in a warm location for 1 hour, or until it has doubled in size. 350 degrees Fahrenheit is the recommended temperature for your oven. Bake the buns for 25 minutes when they have finished rising. When you tap on the bread, it will sound hollow, indicating that it is done. After taking the buns out of the oven, brush the tops of the buns with melted butter. Allow the buns to rest in the pan for approximately 20 minutes before transferring them to a platter.

KEYWORDS: dinner buns, dinner buns made on a bread machine

More Delicious Bread Machine Recipes:

  • Freshly baked whole wheat buns
  • Homemade pizza dough
  • Braided pumpkin bread
  • Cinnamon sugar pull apart bread
  • Cinnamon apple pull apart bread
  • Homemade whole wheat buns

Wishing you a lovely day!

AboutJo-Anna Rooney

Welcome to A Pretty Life! My name is Jo-Anna Rooney, and I’m the creator, director, baker, crafter, and home designer behind this site. Sharing simply home suggestions, home design, and fresh and easy recipes to help you live a more simple life at home.

How to Make Soft and Tender Dinner Rolls

We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission. In the absence of a basket of warm rolls on the table, what’s the point of a dinner party? I believe that the softer and fluffier the material, the better. That way, you’ll be able to soak up the last few drops of sauce. Here’s how to make my absolute favorite, failsafe dinner rolls, which are a welcome addition to any dinner table. ( (Photo courtesy of Emma Christensen.) You can rely on these dinner rolls to be of high quality.

  1. They have a subtle sweetness to them that fits well with both a traditional Sunday chicken meal and a casual potluck brunch setting.
  2. You know all those recipes that say you should wait until the bread is completely cool before eating it?
  3. Make a large batch of these ahead of time and reheat them in the oven for a few minutes before serving for mid-week dinners.
  4. The reason for this is that I adore the dough from that recipe so much that I use it whenever I want a tender, soft bread to accompany one of our dinners.

(Photo courtesy of Emma Christensen.) Detailed instructions for making flawless dinner rolls.

Ingredients

  • 1/2 cup warm water 1/2 cup milk 1 big egg 2 tablespoons vegetable oil 2 tablespoons granulated sugar 1 teaspoon salt 3 cups all-purpose flour 1 teaspoon cooking spray 1 teaspoon unsalted butter 1 teaspoon sugar 1 teaspoon salt

Instructions

  1. Combine all of the ingredients for the dough in a large mixing bowl. Stir together the yeast and warm water in the bowl of a stand mixer (or a big mixing basin if you’re doing it by hand), and let it rest until the yeast is completely dissolved. In a medium-sized mixing bowl, whisk together the milk, egg, oil, sugar, and salt until well combined. Stir this into the yeast mixture until everything is well-combined. In a large mixing bowl, combine all of the flour and whisk until a shaggy dough forms. Knead the dough until it is smooth and elastic. Knead on a low speed or by hand against the counter for 8 to 10 minutes, or until the dough is smooth but somewhat sticky (it should bounce back when poked). Allow the dough to rise for 1 hour. Cover the bowl with a kitchen towel or plastic wrap to keep the moisture out. Allow the dough to rise in a warm location until it has doubled in size, about 1 hour. Rolls should be divided and shaped. Using a small amount of flour, dust your work surface. Scrape the dough onto the prepared flour surface. Dividing the dough into 12 pieces using a bench scraper is a good idea. For rolls, fold the edges beneath to make a plump small packet, then roll the dough on the counter or between your palms until it is round. More information about this approach may be found at: How to Make Dinner Rolls in Different Shapes
  2. Preheat the oven and allow the rolls to rise once more. Prepare a 9×13-inch baking dish by lining it with parchment paper and spraying it with cooking oil. Organize the rolls in the baking dish so that they are slightly spread away from one another. Allow the rolls to rise for 30 to 40 minutes, or until they are puffy and fill the baking pan. Set a rack in the centre of the oven and preheat the oven to 375°F while brushing the rolls with melted butter. Melt the butter and spread it over the dinner rolls when they have risen. Bake the rolls for 15 to 18 minutes, or until the tops are lightly browned and the crust is still soft. Bake the rolls for 15 to 18 minutes, or until they are golden brown. Grasping the parchment paper, carefully transfer the rolls from the baking dish to a wire rack and allow to cool until they are safe to handle
See also:  Where To Buy Sticky Buns

Recipe Notes

The dough is made by combining the components. Using a stand mixer (or a large mixing bowl if you’re doing it by hand), combine the yeast and warm water until well combined, then set it aside until completely dissolved. Using a medium-sized mixing bowl, whisk together all of the ingredients until smooth. Stir this into the yeast mixture until it is well incorporated. In a large mixing bowl, combine all of the flour and whisk until a shaggy dough forms; Make the dough by kneading it in. Let the dough rise for 1 hour at room temperature, kneading on a low speed or by hand against the counter until smooth but slightly tacky (the dough should spring back when poked).

  1. Allow about 1 hour for the dough to rise in a warm location until it has doubled in size; Rolls should be divided and formed.
  2. Place a piece of flour on top of the dough and scrape it in.
  3. To roll the dough into rolls, tuck the edges underneath to form a plump little package, then roll the dough against the counter or between your palms until it is circular.
  4. Using parchment paper, line a 9×13-inch baking dish and spray it with nonstick cooking spray.
  5. 30- to 40-minute rise time is required for the rolls to become pillowy and fill the baking dish.
  6. Bake the rolls for 15 to 18 minutes, or until the tops are golden brown and the crust is still soft.
  7. With your hands, carefully transfer the rolls from the baking dish to a wire rack and set aside until they are cool enough to handle.

40-Minute Hamburger Buns

Preparation time: 20 minutes plus resting 10 minutes in the oven

Makes

Resting and preparing takes 20 minutes. 10-minute preheating time

Ingredients

  • Active dry yeast, 1 cup plus 2 tablespoons warm water (110 to 115 degrees Fahrenheit), 1/3 cup vegetable oil, 1/4 cup sugar, 1 big egg, room temperature, 1 teaspoon salt, 3 to 3-1/2 cups all-purpose flour

Directions

  1. Warm water and yeast in a large mixing basin until yeast is completely dissolved. Allow for a 5-minute resting period after adding the oil and sugar. Combine the egg, salt, and just enough flour to create a soft dough
  2. Set aside. Turn out onto a floured surface and knead for 3-5 minutes, or until the dough is smooth and elastic. Do not allow the sun to rise. Divide the mixture into 12 pieces and roll each piece into a ball. Place 3 inches apart on baking pans that have been buttered. Preheat the oven to 425 degrees Fahrenheit. Cover with plastic wrap and set aside for 10 minutes. Bake for 8-12 minutes, or until the top is golden brown. Remove the baked goods from the pans and place them on wire racks to cool.

Hamburger Bun Tips

Before you can begin combining and kneading the dough, you must first prove the yeast, which involves checking to see if the yeast is still active. Wait at least 5 minutes after mixing the yeast, oil, and sugar until the mixture is bubbly and foamy. This permits the yeast to feed on the sugar and grow into a frothy substance. If this chemical reaction does not take place, the yeast will no longer be beneficial. Check out our full guide to baking bread for even more bread-baking suggestions.

How do you store leftover yeast?

In this recipe, you will not be using an even number of packets when measuring the ingredients.

Any unused yeast should be stored in an airtight container in the refrigerator for up to 4 months at room temperature. Are you unsure of the sort of yeast to use? In our yeast bread making tutorial, we’ve broken it down step by step.

Want a heartier sandwich?

Instead of 12 sections, divide the dough into 8 portions and then form the sandwiches whatever you want them to look. When you’re ready to bite in, don’t forget to put on the burger toppings as well!

How can I customize this hamburger bun recipe?

These hamburger buns may be made in a variety of shapes and sizes. In the Taste of Home Test Kitchen, we prefer to sprinkle sesame seeds or poppy seeds on top of our dishes. In order to include seeds, slather heated buns with melted butter and top with your preferred toppings. This recipe may also be used to make slider buns or rolls, which are both delicious. To create the rolls, divide the dough into 24 equal pieces and bake until golden brown, about 20 minutes.

Nutrition Facts

1 each: 195 calories, 7 grams of fat (1 gram of saturated fat), 18 milligrams of cholesterol, 204 milligrams of sodium, 29 grams of carbohydrates (5 grams of sugars, 1 gram of fiber), and 5 grams of protein.

French Bread Rolls {Step-by-Step}

No-fail French bread rolls are a classic recipe that are light, fluffy, and very delicious! They are quite simple to create, making them suitable for both novice and experienced bread makers. If you’re looking for one of the simplest, most failsafe, and most delicious roll recipes around, now is your lucky day. Despite the fact that this French bread roll recipe has been around for a long time (more than a decade), it is still the roll recipe that I make the most (which is saying a lot considering I have a number of favorite roll recipes).

I recall making them for the first time.

— before food blog).

No, this isn’t humorous in any way.

But I can still picture my younger self standing by the old green oven from the 1970s in our itty bitty rented apartment in downtown Salt Lake City, anticipating what would emerge from the oven after baking these rolls on a whim and a prayer (i.e., please don’t make them look like hockey pucks, oh, please don’t make them look like hockey pucks, oh, please don’t make them look like hockey pucks).

  • To be quite honest, I believe I shed tears again, but this time they were tears of joy rather than sadness.
  • My buddy, you have a virtual embrace and a lasting bond.
  • It is straightforward, forgiving, and almost completely fail-proof.
  • Are there any or all of you who have prepared these French bread rolls and fell in love with them who would like to say “amen”?
  • I’ve included a basic step-by-step photo instruction below the recipe for those who need a little visual encouragement to take the plunge into the world of bread and roll creation.

Not even a stand mixer is required for this yeast dough, which is forgiving and simple enough to be produced with a good old-fashioned bowl and wooden spoon on its own.

Pro Tip for Making Yeast Doughs at Home

Here’s a quick suggestion that can help you improve your homemade bread-making skills: I discuss this in detail in all of my yeast bread recipes, but let go of the notion that you must use an EXACT quantity of flour when making a yeast bread recipe. You need to pay attention to how the dough looks and feels; the easiest way to figure this out is to get your hands in there and play with it. When the flour has been added, take a piece of the dough and roll it between your fingers (turn the mixer off if you want to protect your small fingers!).

Don’t be scared if you see this!

go to the next step.

Don’t Over Flour the Dough

Basically, as long as you can shape it into a smooth ball without using any oil or cooking spray, and it doesn’t stick to your hands in a shaggy, horror movie mess, you’re ready to go. That is a properly floured dough ball right there. It may appear to be a little mushy and sticky at first, but if it can be formed into a ball, you won’t need to add any more flour to the mixture. Using too much flour while making homemade bread or rolls might result in dense, dense bread or rolls.

The Perfect Roll for Sandwiches or Subs

These French bread rolls have evolved into much more than just a dinner roll throughout the years. They have quickly become my go-to recipe when I need a superb all-purpose roll or bun for a particular meal or occasion. Here are only a few illustrations: Substitute Meatballs Sandwiches made with pulled pork Sloppy Joes are a type of sandwich that is made using sloppy joes and ketchup. Italian Beef is a kind of beef that comes from Italy (or thisRoasted Garlic Beef) Slow Cooker is a type of cooker that cooks slowly.

The list might go on forever.

Whole Wheat Version

If whole wheat is more your thing, I also posted a 100 percent whole wheat version of these French bread rolls with a few small but important notes/changes, so be sure to check that out as well (although you can certainly add whole wheat flour to the recipe below, as I’ve done numerous times over the years).

Freezer Friendly

There isn’t a more simple or more perfect roll recipe on the planet! These French bread rolls come up in a jiffy, and I haven’t encountered a single person who wouldn’t fight to the death for a single one of these fluffy, delectable rolls. I always, always double (and in some cases treble) the number of French bread rolls I make since the cooked and cooled rolls freeze fantastically!

Step by Step French Bread Rolls

Affiliate links are provided below for things I’ve purchased from Amazon; please shop around to find the best deal! *

  • I like to weigh out the dough for this recipe and others
  • This is my favorite kitchen scale
  • -This is thelarge 8-quart containerI use for letting the dough rise (it comes in many different sizes
  • It is also available in stores like Standard Restaurant Supply, if you have one nearby)
  • -This is thesmaller 4-quart containerI use for letting the dough rise (keep in mind that you must purchase the lids separately)
  • – Silicone pastry brush for slathering on the butter

For those of you who are unfamiliar with mixers, I have a Bosch Universal that I use for 99 percent of the bread recipes that I create.

Aside-by-side (nonsponsored) review that I conducted between a Bosch stand mixer and a KitchenAid stand mixer is shown below.

French Bread Rolls

  • Yield:12rolls Preparation time: 2 hours and 25 minutes Cooking Time: 20 minutes Total time: 2 hours and 45 minutes
  • 4.74 stars (based on 1059 ratings)
  • 1 12 cups warm water
  • 2 14 teaspoon instant yeast, or 1 tablespoon active dry yeast
  • 2 tablespoons granulated sugar or honey
  • 2 tablespoons canola oil, vegetable oil, or other neutral-flavored oil (olive oil will work, too)
  • 1 teaspoon salt
  • 3 12 to 4 cups (497 to 569g)all-purpose flour, more or less (see note)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking
  • Combine the warm water, instant yeast, sugar, oil, salt, and 2 cups of the flour in the bowl of a stand mixer fitted with the dough hook, or in a large mixing basin by hand. Instead of instant yeast, if you’re using active dried yeast, let the yeast prove in the warm water and sugar for about 3-5 minutes, or until it is frothy and bubbling, before adding the oil, salt, and flour. Set the mixer to medium speed and continue to beat as you gradually add the remaining flour until the dough begins to pull away from the sides of the bowl (see the step-by-step tutorial below for a visual). To make the dough, start by mixing it for about 4-5 minutes in a stand mixer (or 7-9 minutes by hand)
  • The dough should be soft and smooth but still somewhat sticky to the touch when you finish. Once you have kneaded the dough for a few minutes, stop the mixer and take a tiny piece of the dough to see if it needs extra flour or not. Even though it may leave a tiny amount of sticky residue on your fingers, as long as you can roll it into a small ball without it adhering to your hands all over, you are ready to go. If this is the case, gently add a little more flour as needed. Prepare a container or big mixing bowl by lightly spraying it with nonstick cooking spray and placing the kneaded dough in it
  • Cover the bowl with plastic wrap that has been gently oiled or a big tea towel. Make sure you let the dough to rise until it has doubled in size (this normally takes about an hour, depending on how warm your kitchen is)
  • Remove a little amount of the dough from the bowl and spread it out onto a lightly floured work surface
  • Divide the dough into 12 equal pieces (each weighing approximately 2.75 ounces, more or less), and roll the dough into round balls (see video tutorial at minute marker 220 for instructions)
  • Place the rolls in a 9×13-inch pan that has been gently oiled, or on a wide, rimmed baking sheet that has been coated with parchment paper or lightly greased. Rolls should be spaced approximately 1/2 to 1 inch apart. Avoid pinning the plastic wrap under the baking sheet, since this can cause the rolls to flatten during the rising process. Allow the plastic wrap to slightly hang over the sides of the pan in order to completely cover the rolls without pressing them into the pan. Allow the rolls to rise until they are very puffy and doubled in size, approximately 45 minutes to 1 hour. 400 degrees Fahrenheit should be set for the oven. Bake for 15-17 minutes, or until the top is gently browned and the chicken is cooked through. Immediately after taking the dish out of the oven, brush it with butter (optional)

Tips: As with other yeast doughs, avoid over- or under-flouring the dough while preparing this one. I’ve included some suggestions in the recipe (and here’s a little instruction on yeast). The step-by-step photographs that appear alongside the recipe are also quite helpful. Video tutorial on how to make such perfectly formed round balls of dough: click here to watch the video lesson (minute marker 2:20). Whole Wheat Version: If you’re searching for a whole wheat version of these rolls, check out this recipe for fluffy whole wheat french bread rolls, which is delicious.

  • Freezable Option: I usually often make a double or triple batch of these rolls since they are so delicious.
  • My preferred method is to take them out a few hours before I need them, or to take them out frozen and microwave them for approximately 2-3 minutes on 70 percent power before using them.
  • I like seeing all of the deliciousness that you are creating in your kitchens!
  • Cooking instructions, step-by-step instructional, and recipe notes have been added to the recipe that was initially published in December 2007.
  • Because I am an Amazon Associate, I receive money when people make eligible purchases.

Chinese BBQ Pork Buns (Baked Char Siu Bao Recipe)

Bakery-baked char siu bao (also written cha siu bao), commonly known as Chinese BBQ Pork Buns, are made with soft milk bread and filled with a flavorful filling of Chinese BBQ Pork. They’re a popular among both children and adults, and they happen to be one Chinese bakery bun that we really prefer when cooked from scratch. Please keep in mind that this recipe was first published in February 2014. Since then, we’ve re-tested and re-photographed the item. In addition to more extensive directions, a video showing how to construct the buns, and a FAQ section, this updated and enhanced edition includes a recipe card.

Enjoy!

A Childhood Favorite Treat

Childhood, how I miss it. When decisions were simple (Nick Jr. or Cartoon Network?) and you could see the entire world from a vantage point two feet lower to the earth. When your primary concerns were on making it home from school in time to catch the ice cream truck, you were considered young. In my particular version of childhood, there were a lot of sinkingTitanicreenactments in my friend Reema’s above-ground pool (we were both very melodramatic children), reading at recess, persistent lobbying for the adoption of a family puppy, a collection of John Hughes’s films, and a see-through purple Gameboy Color.

As a result of these Saturday morning car journeys, we would visit my grandparents or cousins in Manhattan or Flushing, have dim sum, and almost always stop at a Chinese bakery for some freshly baked bread. Everybody knew who the typical suspects were.

  • We love the “char siu bao,” or baked BBQ pork buns, which are stuffed with a savory, somewhat sweet filling of Cantonese roast pork and cooked in round pans
  • The sweet, crumbly pineapple buns
  • And the hot dog buns (which we like to make at home with ourChinese hot dog bun recipe).

Baked versions of these buns may be found in bakeries like these, as well as steaming ones at dim sum restaurants like these. (If you prefer a steamed bun, check out our recipe for Steamed Char Siu Bao Pork Buns.) Serve immediately. It’s the genuine article!) Also try our char siu bao and bolo bao mash-up, as well as our pineapple buns. Baked pineapple buns with roast pork filling and a crackly pineapple bun top!

An Easy Recipe, Especially If You Have Char Siu Ready Made

The preparation time is considerable, but the result is straightforward—especially if you can get hold of char siu from your neighborhood Cantonese restaurant or Chinese grocery store hot bar. If you don’t have any, you may easily prepare your own roast pork. Make use of our well-known Chinese BBQ Pork (cha siu) recipe. Roughly one hour is required for roasting the pork loin (after marinating overnight). You won’t believe how good it tastes compared to a restaurant! Just be sure you utilize pork shoulder or pig butt for the juiciest and most delicious outcomes possible.

See also:  Where Can I Buy Pork Buns

An Updated Version, No Tangzhong Needed

In the original version of this recipe, which was published in 2014, we employed a conventional tangzhong technique. Essentially, it entails mixing flour with liquid to form a paste before adding it to the dough. In the meanwhile, we’ve perfected our favorite milk bread recipe, which produces beautifully soft and fluffy results that I believe are superior. This is all done without the need for tangzhong to be prepared! Since then, our milk bread has served as the foundation for nearly all of our Chinese bakery creations.

  • Furthermore, because it is an all-in-one approach, you will not be required to activate the yeast in before.
  • You can rely on us.
  • As well as making changes to the filling, we’ve improved the overall balance of the filling so that you can more clearly appreciate the tastes of the filling itself.
  • After all these years, I’d like to think that we’ve learnt a few things, and I believe that this recipe has been improved even further.

Frequently Asked Questions

Is it necessary to first activate the active dry yeast with lukewarm water and sugar before using it in the recipe? No! According to the dough recipe, all that has to be done is to combine the yeast with the rest of the ingredients and work them into a dough. Make sure your yeast is up to date and that the wet components are at room temperature before you start cooking with it. Make certain that the ingredients are added to the dish in the right sequence as well. Is it okay to use instant yeast?

  • You can use 1 tablespoon of quick yeast for the corresponding amount of dry yeast.
  • You may substitute all-purpose flour for both if you like.
  • It is preferable if you do not.
  • Is it possible to manufacture them ahead of time?
  • It is also possible to prepare the filler ahead of time.
  • Knead the dough for 5 minutes, form the buns, let them rise for another hour, then bake them at 350°F.
  • Even though they are best eaten fresh, you may freeze the buns after they’ve been cooked if desired.

To re-enjoy them, first defrost them completely before reheating them in the microwave for 30 seconds.

We make it simple to scale the recipe!

The component amounts will be scaled up or down depending on the situation.

Are there any vegan/vegetarian or dairy-free versions of this dish available for purchase?

In addition, if you’re seeking to make these dairy-free, you may make the beef filling from this recipe and only use the vegan dough recipe provided below.

Is it possible to go to the older version of the recipe using the tangzhong method? Yes! I’ve placed it at the very end of this page for your convenience. Let’s get this party started.

Baked Char Siu Bao Recipe Instructions

Put all of the dough ingredients in a large mixing bowl equipped with a dough hook attachment and mix on low speed until well combined. Begin with the heavy cream, milk, and egg, all of which should be at room temperature. Afterwards, in the following sequence, add the sugar and cake flour, followed by the bread flour, yeast, and salt. For best results, use the lowest speed of the mixer to bring the dough together. Using a low speed, knead the dough for 15 minutes until it is scraggly and elastic.

  • Alternatively, you may combine all of the dough ingredients in a large mixing basin with a wooden spoon and then knead by hand for 20 minutes until it is smooth and elastic.
  • The dough may get sticky when it is made in a humid environment; if this occurs, add extra flour one tablespoon at a time until the dough is no longer adhering to its sides.
  • Cover with a plate that has been turned upside down or a moist cloth.
  • (A closed microwave with a cup of hot boiling water next to the bowl makes an excellent proofing environment.) While that’s going on, start preparing the meat filling.
  • In a wok, heat 2 tablespoons oil over medium heat until shimmering.
  • Combine the sugar, light soy sauce, oyster sauce, sesame oil, and dark soy sauce in a large mixing bowl.
  • Combine the chicken stock and flour in a large mixing bowl.

Add in the char siuroast pork and mix well.

Separate the filling into 16 fairly equal heaps in order to ensure that each bun has an equal quantity of filling.

After the initial proofing, knead the dough for a further 5 minutes to remove any remaining air bubbles.

Cut it into 16 pieces that are equal in size (in half, then quarters, then in quarters again).

Each of ours weighed around 70g.

Using your hands, roll it into a 4-inch circle, with the center being somewhat thicker than the borders.

If you get any oil from the filling on your fingers, it will make it very difficult to close them up.

You may use the spoon to gently push the filling into the dough while it is still warm.

Place the bun seam side down on a flat surface.

For another hour, cover with a clean cloth and leave to rise at room temperature.

Egg wash should be applied to the buns.

Place the buns in the oven and immediately reduce the temperature to 350°F/175°C.

To bake for 22-25 minutes, or until golden brown, use a baking sheet.

Cool, and have a good time!

Microwave for 30 seconds to savor the flavor.

We hope you like them, whether they transport you back to your youth or provide you with a totally new experience. Please post any questions or comments in the section below! Prep:4hours Cook:25minutes Total:4hours25minutes

For the dough:

  • Ingredients for dough should be added to a stand mixer bowl in the following order: flour, salt, baking powder, and butter Begin with the heavy cream, milk, and egg, all of which should be room temperature. Afterwards, in the following sequence, add the sugar and cake flour, followed by bread flour, yeast, and salt. To bring the dough together, turn the mixer on to the lowest speed it will go. 15 minutes later, knead the dough on a low pace until it is scraggly. Using a rubber spatula, bring the dough together if necessary after turning off the mixer. Instead, you may combine all of the dough ingredients in a large mixing bowl by stirring them together with a wooden spoon, and then knead the dough by hand for 20 minutes. However, the dough should not adhere to either the bottom or the sides of the mixing bowl when it is done. The dough may become sticky when it is made in a humid environment
  • If this occurs, add extra flour one tablespoon at a time until the dough is no longer sticky. Form a ball out of the dough. A moist cloth or a dish turned upside down might be used to protect the food from becoming ruined. Proof for 75-90 minutes, or until the dough has doubled in size, in a warm place. NOTE: (A closed microwave with a mug of hot boiling water next to the bowl makes for an excellent proofing environment. ) Preparing the meat filling should be done at the same time as this. Make careful to cut the pork finely rather than in huge bits so that it is simpler to stuff the buns with the mixture. A wok is heated over medium heat with 2 teaspoons oil. Stir-fry for 2 minutes after adding the shallot/onion. In a separate bowl, whisk together the sugar, light soy sauce, oyster sauce, sesame oil, and dark soy sauce until well combined. Cook, stirring constantly, until the mixture begins to boil. The chicken stock and flour should be added at this point. Remove from the heat and whisk constantly for another 2-3 minutes or until the sauce has thickened a little further. Remove from heat and stir in the char siuroast pork until well combined. Dish out the contents onto a big platter after turning off the heat in the pan. As a result, divide the filling into 16 about equal piles to ensure that each bun has an equal quantity of filling in it. Leave to cool for a moment. Continue to knead the dough for another 5 minutes after the initial proofing in order to remove any remaining trapped gas. It should be dumped onto a lightly floured surface and shaped into a ball with your hands. Cut it into 16 pieces that are all the same size as one another (in half, then quarters, then in quarters again). The simplest technique to verify that your buns are all the same size is to weigh the entire dough ball, divide the weight by 16, and then weigh out each individual piece to match the weight. Every one of ours weighed around 70g. Each dough ball should be worked to remove any air bubbles and smooth it down before it is shaped into rolls. Using your hands, roll it into a 4-inch circle with the center somewhat thicker than the corners. Make sure to keep your hands clean when assembling the buns. If you get any oil from the filling on your fingers, it will be very difficult to seal them. Fill the bread with one piece of the filling. Gently push down on the filling with the spoon to ensure that it is fully embedded in the dough. Make sure it is firmly sealed by crimping it shut. The seam of the bun should be facing up. Prepare two baking sheets lined with parchment paper and space them approximately 3 inches apart. (Optional) Cover with a clean cloth and leave it sit at room temperature for another hour before serving. Preheat the oven to 400°F/200°C and arrange two racks in the upper and lower thirds of the oven. Use egg wash to coat the buns. Add sesame seeds if you’d like, and toss them all together. As soon as the buns are in the oven, reduce the temperature to 350°F/175°C and bake for 15 minutes. 22-25% of the way through the baking time, or until golden brown After removing the buns from the oven, spray them with the sugar syrup immediately while they are still warm. Please take pleasure in your experience. Any leftovers can be stored in an airtight container in the refrigerator for up to 5 days after they are prepared. Cook for 30 seconds in the microwave to enjoy! Both to prepare and to eat, these Baked Chinese BBQ Pork Buns (cha siu bao) are delectable. We hope you like them, whether they take you back to your youth or provide you with a whole new experience. If you have any questions or remarks, please post them in the comments section. Prep:4hours Cook:25minutes Total:4hours25minutes

To finish the buns:

  • 1tablespoonsesame seeds(optional)
  • 1tablespoongranulated sugar(dissolved in 1 tablespoon boiling water)
  • 1tablespoonsesame seeds(optional)
  • Put all of the dough ingredients in a large mixing bowl equipped with a dough hook attachment and mix on low speed until well combined. Begin with the heavy cream, milk, and egg, all of which should be at room temperature. Then, in that sequence, add the sugar, cake flour, bread flour, yeast, and salt
  • Combine well. For best results, use the lowest speed of the mixer to bring the dough together. Using a low speed, knead the dough for 15 minutes until it is scraggly and elastic. If necessary, switch off the mixer and use a rubber spatula to pull the dough together if necessary. To make a dough alternatively, combine all of the ingredients in a large mixing basin using a wooden spoon, and then knead by hand for 20 minutes. The dough should be sticky to the bottom of the bowl, but should not adhere to the sides. Add additional flour, one tablespoon at a time, to make the dough come together if you’re baking in a humid area and the dough is clinging to the edges of the mixing bowl. Form the dough into a ball and place it on top of an upturned dish or moist cloth to keep it warm. Place the dough in a warm place to rise for 75-90 minutes, or until it has doubled in size. (A closed microwave with a cup of hot boiling water next to the bowl makes an excellent proofing environment.) While that’s going on, start preparing the meat filling. Make careful to cut the pork finely rather than in huge bits so that it is easy to stuff the buns with the filling. In a wok, heat 2 tablespoons oil over medium heat until shimmering. Stir-fry the shallot/onion for 2 minutes after adding the garlic. Combine the sugar, soy sauce, oyster sauce, sesame oil, and dark soy sauce in a mixing bowl. Cook, stirring constantly, until the mixture begins to boil. Combine the chicken stock and flour in a large mixing bowl. Remove from the heat and whisk constantly for another 2-3 minutes or until the sauce has thickened. Add in the roasted pork
  • Mix well. Remove the filling from the pan and place it on a big platter after turning off the heat. Separate the filling into 16 fairly equal heaps in order to ensure that each bun has an equal quantity of filling. Remove from the oven and set aside to cool
  • After the initial proofing, knead the dough for a further 5 minutes to remove any remaining air bubbles. Make a ball out of it by dumping it onto a lightly floured surface and rolling it about
  • Cut it into 16 pieces that are equal in size (in half, then quarters, then in quarters again). In order to verify that the buns are of equal size, weigh the full dough ball, divide the weight by 16, and then weigh out each individual piece to match the weight of the dough ball Each dough ball should be worked to remove any air bubbles and smooth it down before it is shaped into buns. Using your hands, roll it into a 4-inch circle with the center somewhat thicker than the outer corners
  • Make care to keep your hands as clean as possible when assembling the buns. If you get any oil from the filling on your fingertips, it would be very difficult to seal them properly. Fill the bun with 1 piece of the filling and crimp it closed, making sure the filling is well secured. Place them, seam side down, on baking sheets lined with parchment paper, about 3 inches apart from one another. For another hour, cover the dish with a clean cloth and let it at room temperature to rise. Preheat the oven to 400 degrees Fahrenheit/200 degrees Celsius with two racks in the top and bottom thirds of the oven. Sprinkle sesame seeds on top of the buns if you’re using them and brush them with egg wash. Place the buns in the oven and immediately reduce the temperature to 350°F/175°C. Bake for 20 minutes. Baking for 22-25 minutes, or until golden brown, is recommended. Remove the buns from the oven and quickly coat them with the sugar syrup while they are still warm to prevent them from drying out. Keep it cool and enjoy it

If you don’t have cake flour and/or bread flour on hand, you may substitute all-purpose flour for both of these ingredients. Any leftovers can be stored in an airtight jar in the refrigerator for up to 5 days after preparation. Microwave for 30 seconds to savor the flavor. More information may be found in the recipe FAQ! Calories: 258 kilocalories (13 percent ) Carbohydrates:33g(11 percent ) (11 percent ) 10 g of protein (20 percent ) 10 g of fat (15 percent ) 5 g of saturated fat (25 percent ) Cholesterol: 41 milligrams (14 percent ) Sodium:395mg(16 percent ) (16 percent ) Potassium: 158 milligrams (5 percent ) 1 gram of dietary fiber (4 percent ) Sugar:8g(9 percent ) (9 percent ) Vitamin A:185IU(4 percent ) (4 percent ) 1 milligram of vitamin C (1 percent ) Calcium: 41 milligrams (4 percent ) Iron:1mg(6 percent ) (6 percent )

nutritional info disclaimer

TheWoksofLife.com is written and created only for the purpose of providing information. While we make every effort to give nutritional information to our readers as a general guideline, we are not professional nutritionists, and the figures supplied should be regarded as educated guesses. The nutritional information in any dish will vary depending on a variety of factors such as the brand of food purchased, natural variances in fresh ingredients, and so on. In addition, different online calculators produce varying answers based on their data sources.

Old Version of the Recipe

The recipe card ABOVE contains our family’s most up-to-date and favored char siu bao recipe. I have, however, included the OLD version of the recipe, which was made using the tangzhong technique, in case you wish to stay with it, or if you just want to give it a try for comparative purposes. To make the dough, combine the following ingredients:

  • Bread flour (or all purpose flour, divided)
  • 2/3 cup water
  • 1 1/3 cup milk (divided)
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 4 tablespoons instant yeast
  • 2 eggs
  • 4 tablespoons butter (melted)
  • Eggwash (1 egg mixed with a tablespoon of milk)
  • Sesame seeds (optional)
  • 5 1/3 cups bread flour (or all purpose flour, divided)
  • 5 tablespoons sesame seeds (optional)

For the filling, use the following ingredients:

  • 4 cups chicken stock
  • 3 tablespoons flour
  • 2 cups Chinese roast pork (char siu, diced)
  • 2 tablespoons sugar
  • 12 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons dark soy sauce
  • 2 tablespoons sesame seeds
  • 2 teaspoons dark soy sauce. 4 tablespoons oil
  • 1/2 cup shallots (or onion, finely chopped).

In a medium saucepan, heat 1/3 cup flour (45g) with 2/3 cup water and 1/3 cup milk over medium heat until the flour is completely absorbed. Preheat the pan over medium heat, stirring frequently, for 3 to 5 minutes, or until the mixture has thickened to the consistency of a paste. Make a mental note to put it away. In a large mixing basin, whisk together 5 cups flour (650g), the sugar, the salt, and the yeast until well combined. Combine the flour paste (tangzhong), 1 cup milk, 2 eggs, and melted butter in a large mixing bowl.

Form the dough into a ball and set it in a basin that has been lightly oiled.

While that’s going on, start preparing the meat filling.

Stir-fry the onion for 2 minutes after it has been added.

Cook, stirring constantly, until the mixture begins to boil.

Reduce the heat to medium-low and continue to simmer, stirring, for a couple more minutes, or until the sauce has thickened somewhat.

Remove from the oven and set aside to cool.

Create a tiny circle out of each piece, with the center of the circle being somewhat thicker than the corners.

(Optional) Place them on baking pans lined with parchment paper, seam side down, and let them to rise for another hour before serving.

Sprinkle sesame seeds on top after brushing with egg wash (if using).

Place them in the oven and immediately reduce the temperature to 350 degrees (approximately 200 degrees C) from 400 degrees (about 200 degrees C) (about 175 degrees). Bake for approximately 25 minutes, or until the top is golden brown.

Leave a Comment

Your email address will not be published. Required fields are marked *