This easy, no-yeast recipe for Quick Homemade Burger Buns is a family favorite, and it only takes six ingredients and 45 minutes to put together. With my latest and greatest creation: handmade burger buns, the no-yeast bread (and numerous other lovely carbohydrates) celebration continues this week. Many years ago, I attempted to make burger buns entirely from scratch, and the results were nothing short of remarkable. As much as I appreciate the benefits of a yeasted bun that rises not once, but twice for 60+ minutes, there are times when we need hot, doughy burger bun pleasure in a fraction of the time.
The solution can be found in the correct proportions of flour, baking powder, and milk used in baking.
The absence of yeast results in the absence of a characteristic rise, which is responsible for the fluffy, pillowy texture of traditional buns.
Warming the milk before combining it with the dry ingredients makes it easier for it to combine with the flour, resulting in a softer dough overall.
- You have complete control over the form and size of your buns.
- It is possible to get around 10 slider rolls from this amount of meat.) However, when it comes to employing these buns, don’t limit yourself to standard beef or turkey burgers.
- Basically, homemade, yeast-free burger buns may be used to serve a variety of foods, including shredded smoked pork and chicken salad, meatballs, and chicken Parmesan.
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- 2 cups all-purpose flour, plus more flour for rolling out the buns 2 1 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt 2 tablespoons olive oil
- 1 big egg white, combined with 1 tablespoon water (optional)
- 3/4 cup hot milk (see Kelly’s Note)
- Sesame seeds for garnish (optional).
- A large mixing bowl should be used to mix together the flour, baking powder, garlic powder, and salt. Stir in the milk and olive oil until everything is well blended, using a spatula if necessary. Turn out the dough onto a lightly floured work surface and knead it for 1 minute, or until it comes together into a smooth ball. (Be careful not to overwork the dough.) Allow for 15 minutes of resting time by covering the dough with a moist cloth. Preheat the oven to 400 degrees Fahrenheit when you are ready to bake. Prepare a baking sheet by lining it with parchment paper. Sprinkle a little flour on your work surface before dividing the dough into six equal pieces. Each piece should be rolled into a ball and flattened into a 4-inch disk. Placing the buns on the parchment-lined baking sheet and spacing them at least 2 inches apart is recommended. Brush the tops of the buns with the egg white wash and then sprinkle them with sesame seeds (optional)
- Bake for 20 minutes at 350°F. Bake the buns for 18 to 22 minutes, or until they are golden brown and no longer doughy in the center. Before cutting and serving the buns, turn off the oven and allow them to cool completely.
- The milk should be only slightly warm to the touch when it is served. You may reheat it in the microwave for about 30 seconds or in a small saucepot on the stovetop for approximately 5 minutes
- Have you tried this recipe yet? Don’t forget to give it a star rating at the bottom of this page.
Kelly Senyei of Just a Taste created this recipe. Please do not reprint this recipe without first obtaining my consent. In order to showcase this recipe on your website, please rewrite the technique of preparation and include a link to this page as the source of inspiration.
The following are the nutritional values: 216kcal, 34g carbohydrates, 6g protein, 1 g saturated fat, 3mg cholesterol, 411mg sodium, 244mg potassium, 1g fiber, 2g sugar, 49IU vitamin A, calcium: 106mg, iron: 2mg
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No Yeast Dinner Rolls
There is no need for yeast, proofing, or kneading in the preparation of these quick and simple dinner rolls. The rolls come out fluffy and buttery, and they’re perfect for when you need a quick bread recipe but don’t have any yeast on hand or are short on time in the kitchen. Following the success of my No Yeast Bread recipe, I’ve started experimenting with a dinner roll variation. This recipe couldn’t be any more straightforward. The dough comes together in a matter of minutes, and then it’s ready to be baked in the oven.
- With the exception of the flour, all of the components are combined. Gradually incorporate the flour until a dough develops that isn’t too sticky to handle when working with it
- Prepare a baking sheet by rolling the dough into balls and placing them on it. Bake for approximately 25 minutes, or until done.
What I appreciate about this recipe is that it can be used in a variety of situations.
- To make a sweet roll, increase the amount of sugar used. Using greek strained yogurt in instead of half of the milk results in a more soft roll that tastes similar to a sourdough biscuit. Increase the amount of butter used to achieve a more biscuit-like texture.
Also try myno yeast pizza doughorketo hot cross buns if you enjoy pizza dough.
- 2 tablespoons unsalted butter melted (or canola oil)
- 1/2 cup plus 3 tablespoons milk
- 1/2 tablespoon sugar
- 1/2 teaspoon salt
- 2 tablespoons baking powder
- 2 cups all-purpose flour
- Preheat the oven to 350 degrees Fahrenheit. A baking sheet should be lined with parchment paper or a silicone baking mat. In a large mixing basin, whisk together all of the ingredients except the flour. Gradually include the flour, stirring constantly, until a dough is formed. It’s important not to use all of the flour at once since you should have a little remaining
- Divide the dough into seven equal pieces and form them into balls. Place on a baking sheet, 2 inches apart, and bake for 20 minutes. It is optional to brush the tops with egg wash before baking, or you may leave them as-is and brush them with melted butter once they have done baking if you like. Approximately 25 minutes, or until the tops are golden brown, bake the rolls.
- 350 degrees Fahrenheit is the temperature in the oven to start with. Using parchment paper or a silicone baking mat, line a baking sheet. Into a large mixing basin, whisk together all of the ingredients (except the flour). Gradually incorporate the flour into the mixture, stirring constantly, until a dough has formed. It’s important not to use all of the flour at once since you should have some remaining
- Make 7 balls out of the dough by dividing it in half. Lay out on a baking sheet, 2 inches apart from one another. If preferred, you may brush the tops of the muffins with egg wash before baking, or you can leave them plain and brush them with melted butter once they have done baking. 25 minutes or until the tops are golden brown should be enough time to bake the rolls.
Serving:1roll, Calories:178kcal, Carbohydrates:30g,Protein:4g,Fat:4g, 3 g of saturated fat Amounts per serving: Sodium 373 mg, Potassium 214 mg, Fiber 1 g, Sugar 2 g, NET CARBS 29 grams The nutritional information supplied is based on an online nutritional calculator and is only intended to be a guideline. I am neither a registered dietitian or a trained nutritionist. Please get expert advice from a nutritionist or doctor for correct information, as well as for any dietary limitations or issues you may be experiencing.
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No Yeast Dinner Rolls (Super Easy!)
We have something for everyone with our Super Easy No-Yeast Dinner Rolls, whether you’re searching for a fast nighttime side dish or a great, yet simple dinner roll for your holiday dinner spread. It takes only a few minutes to prepare the dough, spread it out, brush it with egg (if desired), and bake the rolls until they are golden brown. See? I wasn’t kidding when I said how simple these are. This recipe is for those of us who don’t always have the luxury of time to deal with yeast. (Or, maybe, those of us who do not now have yeast in our possession!) Because, even though working with yeast is exciting and requires a unique skill set, there are times when we need a fast side dish bread that isn’t a biscuit.
To be honest, I can’t imagine that I’m the only one who’s ever been in this circumstance before.
Make a quick turkey brine, make a potato casserole, or whip up some home-made cranberry sauce instead of spending that time on the computer.
No matter what you’d prefer to do – or even for those hectic weeknights when you want nice warm rolls without having to use brown and serve buns – these no-yeast dinner rolls are perfect for you!
In no time, you’ll have hot, fresh, and fluffy rolls on your dining room table, adding an extra special touch to that Wednesday night supper or holiday feast.
This easy dinner roll recipe is.
- Soft and fluffy with a light buttery flavor that is adaptable. It’s especially convenient for hectic weeknights. It is impressive enough to serve at holiday meals. It is simple to freeze
- There is no need for yeast, kneading, or proving.
Make these delicious supper rolls for yourself and your family today and you’ll be thankful tomorrow!
- All we require is the typical all-purpose white flour for this recipe. See my notes below for instructions on how to produce your own buttermilk. The addition of granulated sugar elevates these rolls to an entirely new level of deliciousness. Salt is one of the most crucial ingredients in creating the flavor of bread. Baking soda is a chemical compound. In order to make the dinner rolls fluffy and light, combine baking powder with yeast. Unsalted butter- we’ll use just enough to add a mild buttery taste to the rolls without overwhelming the flavor or making them biscuity in texture. Preparation: Brush the rolls with an egg white wash before baking, if desired, to give them a lustrous sheen.
- If you don’t have unsalted butter on hand, you may substitute salted butter for it. If you’re using salted butter, reduce the amount of salt you use to a heaping 14 teaspoon. Flour – if you want a whole wheat roll, you may swap 12 cup whole wheat flour for 12 cup all-purpose flour
- If you don’t want a whole wheat roll, you can omit the whole wheat flour altogether. Sweetener: exclude the processed sugar from the rolls and substitute 1 tablespoon natural honey for the granulated sugar in the recipe. It will give the rolls a little nuttier flavor, but they will still be delectable without it.
How do you make your own buttermilk?
In a measuring cup, combine 2 teaspoons distilled white or apple cider vinegar with 1 cup milk to produce your own buttermilk. Fill the cup to the 2/3 cup level with milk, gently whisk the liquid, and set it aside for 5 minutes, or until the milk begins to curdle, whichever comes first.
How do you quickly bring buttermilk to room temperature?
Bring your buttermilk to room temperature in a hurry by heating it in the microwave for 20-30 seconds at 20-30 percent power, or until it reaches the desired temperature.
How do you melt butter?
In the microwave, you can simply and rapidly melt better than on the stovetop. Make sure your microwave-safe dish or cup is covered with a paper towel before you begin cooking the butter. Melt the butter over a low heat setting for 30 seconds at a time, or until the butter is completely melted.
Can you make these rolls gluten-free?
I have not yet tested this recipe with gluten-free flour, so I cannot give any guarantees, but you could try it using a gluten-free one-to-one flour substitute. In the event that you’re feeling brave and want to give it a shot, please let me know how it goes in the comments section below.
How do you make these no yeast dinner rolls?
The following are my step-by-step illustrated directions for making delicious dinner rolls. Please see the recipe card at the bottom of this page for accurate measurements and thorough directions.
- Prepare a cookie sheet by spraying it with nonstick spray or lightly greasing it with butter and placing it in the oven to bake at 375 degrees Fahrenheit for 15 minutes. The wet components should be whisked together until fully integrated. In a large mixing basin, whisk together the sugar, salt, baking powder, baking soda, and buttermilk until well combined. It is OK if the liquid foams
- Using two batches of whisking, slowly incorporate the flour into liquids until the flour is completely absorbed. Flour your hands before and between rolling the dough into 2 tablespoon-size balls
- Repeat with the remaining dough. If desired, brush the rolls with an egg white wash before baking. Bake the rolls for 13-15 minutes, or until the tops and bottoms of the rolls are golden brown. Cool the rolls and serve them after they have reached the proper temperature.
- Prepare a cookie sheet by spraying it with nonstick spray or lightly greasing it with butter and putting it in the oven at 375 degrees Fahrenheit. The wet components should be whisked together until well integrated
- In a large mixing basin, whisk together the sugar, salt, baking powder, baking soda, and buttermilk. When liquid foams, it’s not a problem. Using two batches of whisking, slowly incorporate the flour into liquids until the flour is fully absorbed. flour your hands before forming the dough into two tablespoon-size balls and between rolling the balls
- In the event that you want to, you can brush the rolls with an egg white wash. 13-15 minutes, or until the rolls are golden brown on the top and bottom, bake the rolls. Refrigerate the rolls until they reach the temperature you wish.
Pro-tips for dinner roll success- everytime!
- Make use of freshly milled flour and leavening agents
- Freshly milled flour tastes better and bakes up fluffier
- Freshly milled leavening agents make the rolls lovely and fluffy
- Make careful you weigh your flour because it is the most exact method of measuring flour. For less than ten dollars, you can get one of my favorite kitchen scales from Amazon. If you are unable to obtain a scale prior to preparing this recipe, you can spoon and level your flour instead. Use your hands to roll out the dough to avoid it adhering to your hands
- Flour your hands before rolling out the dough and between rolling if necessary to prevent the dough from clinging to your hands. Use room temperature buttermilk instead of cold milk since cold milk will harden the melted butter, making it more difficult to mix the dough and integrate it. The rolls also taste more biscuit-like as a result of this addition.
Can kids help with this recipe?
The answer is yes, children can absolutely assist with this dish! They may assist you with measuring the ingredients, whisking them together, and brushing the egg whites onto the rolls! Older children can assist with the rolling out of the dough.
How can you serve these rolls?
These buns are delicious in a variety of ways. I’ve included a couple of my favorite ways to consume them below.
- The versatility of these rolls is astounding. Some of my favorite ways to consume them are as follows:
Can you bake these rolls at high altitude?
Yes, it is possible to bake these buns at high altitudes without difficulty. In fact, I cooked them at 5000 feet above sea level with no problems at all! Simply follow the instructions in the recipe and you should be good to go.
Tools needed to make this recipe:
- Cook’s pan, parchment paper or silicone baking sheet, large mixing bowl, whisk, flour scale, measuring spoons, cups, and baking sheet
Check out my other quick bread recipes (with no yeast!):
- Yeast-free Oatmeal Bread, Whole Wheat Beer Bread, Gluten-Free Zucchini Bread, Chocolate Peanut Butter Banana Bread, Blueberry Lemon Bread, and many more are available.
If you make this dish and enjoy it, please take a moment to review and rate it 5-stars at the top of the recipe card. In addition to assisting other people in locating the recipes, it also assists our reader-supported magazine. Thank you so much for taking the time to provide comments and support for Mae’s Menu! Time required for preparation: 15 minutes Preparation time: 15 minutes Time allotted: 30 minutes Step back, brown the rolls, and serve them! Despite the fact that these No Yeast Dinner Rolls are done in less than 25 minutes, they taste like you slaved over them all day!
In every other case, you may just skip that step!
- 1 tablespoon granulated sugar
- 12 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon melted butter low-fat buttermilk (at room temperature)
- 2/3 cup sugar 2 tablespoons unsalted butter, melted
- 2 cups plus 2 tablespoons (or 255g) all-purpose flour
- 1 egg white, whisked (optional)
1. Preheat the oven to 375 degrees Fahrenheit and coat a baking sheet lined with parchment paper with cooking spray. 2. In a large mixing basin, whisk together the sugar, salt, baking soda, baking powder, buttermilk, and butter until everything is well blended and smooth. It is possible that the mixture will froth. 3. In two batches, whisk the flour into the liquid with a spatula or wooden spoon until there are no streaks of flour left and a craggy mass has formed. 4. Dust your hands with flour and shape out two tablespoon-sized pieces of dough into balls.
Place the balls on a baking sheet 2 inches apart from one another.
5 If desired, brush the rolls with egg white to give them a glossy finish. 13-15 minutes, or until the rolls are golden brown on top and bottom, should be enough time to bake them. Transfer to a cooling rack and allow it cool until the required temperature is reached.
The leftover rolls may be kept fresh for up to 3 days in the refrigerator when stored in an airtight container. They may also be frozen for up to 2 months if stored in a freezer-safe container. 2. When rolling out the rolls, make sure to flour your hands thoroughly to prevent the dough from sticking to your hands! Between each roll, I like to re-flour my hands with cornstarch. 3. To make these rolls processed sugar-free, you may use 1 tablespoon raw honey in place of the granulated sugar in the recipe.
Good-quality scales may be found on Amazon for less than $10, and some are much cheaper.
Fill the cup up to the 2/3 cup line with milk, give it a little swirl, and let it aside for 5 minutes, or until the milk begins to curdle, before drinking it.
The amount of each roll is one serving. Calories112 2 g total fat 1 g saturated fat Trans Fat0g is an abbreviation for Trans Fat0g. 1 gram of unsaturated fat Cholesterol6mg Sodium284mg Carbohydrates19g Fiber1g Sugar2g Protein3g This nutrition breakdown is only a rough estimate of the nutritional content of this recipe and should not be considered as gospel truth or as reality. In addition, the proprietors of Mae’s Menu are neither nutritionists or dietitians and so cannot be held liable for the nutritional estimates provided on their website.
Furthermore, this meal is not meant to be used in the prevention, diagnosis, treatment, or cure of any illness.
Baking Powder Hamburger Buns
The original recipe makes six servings. The ingredient list has been updated to match the number of servings stated.
- Preheat the oven to 400 degrees Fahrenheit. Cooking spray should be sprayed onto a baking sheet. Advertisement
- In a large mixing basin, whisk together the flour, baking powder, sugar, salt, and baking soda until well combined. In a separate bowl, mix the buttermilk and eggs and beat on low speed for 30 seconds, then on high speed for 1 minute. When baked, the dough will be sticky and will resemble frosting in appearance. Using damp hands, scoop out 6 to 8 equal chunks of dough and lay them on the baking sheet that has been prepared, mounding the dough slightly to form a bun shape. Brush each bun with a little more water and smooth the tops and sides of each bun. As a finishing touch, sprinkle with sesame seeds. Bake for 15 minutes, or until golden brown, in a preheated oven. Remove from oven and set aside to cool. Buns should be sliced lengthwise. Toss with burgers or any other type of meat, poultry, fish, or vegetables
Because the dough is sticky, have a bowl of water nearby so that you may wet your hands before scooping out the dough for each bun and smoothing down the tops of the rolls.
Per serving: 210 calories; 7.7 grams of protein; 37.4 grams of carbs; 2.9 grams of fat; 63.2 milligrams of cholesterol; 1114.1 milligrams of sodium. Nutrition in its entirety
No Yeast Dinner Rolls Quick and Easy
Are you looking for a simple bread roll recipe? Isn’t there enough time to bake with yeast and prove dough? We’ve got this covered! These no-yeast dinner rolls are incredibly simple and quick to prepare and serve. They are made soft by a combination of three secret substances. Perfect for those hectic weeknights!
If you don’t have time to create soft handmade yeast rolls, this recipe will teach you how to make yeast rolls without the use of yeast. Plain yogurt, oil, and baking powder will do all the work for you when it comes to making soft handmade rolls that don’t require yeast.
Why We Like This Recipe
- These yeast-free dinner rolls are a quick and easy recipe to make at home. As a result, they are simple and quick to manufacture. This recipe does not require any proofing. Consequently, you will not be required to wait for the first and second rising times. There is no kneading involved. Simply combine the dry ingredients and wet ingredients together, form dough balls, brush them with egg yolk, and bake
- The best part is that you don’t even need a stand mixer to create this dinner roll recipe, which contains no yeast
- Simply combine everything in a mixing dish by hand. Because of the baking powder, yogurt, and olive oil, it is possible to prepare fast dinner rolls even when no yeast is available.
About The Ingredients
The following are the primary components for this simple and fast supper rolls: When making this quick dinner roll recipe, baking powder serves as a replacement for yeast. When baking using baking powder, there is no need to let the dough rest and rise before baking. The final texture of baking powder bread is not as light and airy as that of yeast bread rolls, but it is soft and pleasant nonetheless. Plain yogurt: Homemade yogurt or Greek style yogurt are the most effective options. When baking powder is coupled with the acidic composition of yogurt, the reaction is much more favorable, resulting in soft and fluffy bread rolls that are delicious.
- Oleic acid: Just like we do in our recipe for Turkish style hot water cornbread, olive oil is also used in this dish.
- If you like, you may substitute softened or melted butter with the unsalted butter.
- Because they are made only with all-purpose flour, they are softer than when they are made with whole wheat flour.
- No yeast bread rolls may be made with or without the use of sugar.
- Egg yolk: We use it to brush the tops of rolls with a bright golden glaze to give them a shiny golden finish.
- If you still want your rolls to be shiny after they come out of the oven, you may brush the tops of the rolls with melted butter shortly after they come out of the oven.
How To Make
With this recipe, you will discover how to create quick and simple homemade dinner rolls without the use of yeast, and you will never be bothered about creating your own dinner rolls for important meal events such as Thanksgiving again. In a large mixing basin, whisk together the baking powder, yogurt, oil, salt, and sugar. Second, gradually incorporate the flour into the wet ingredients. If everything holds together after adding 4 cups of flour, you may stop there and skip adding the remainder of the flour to the recipe altogether.
Allow for 15 minutes of resting time after covering with plastic wrap.
Using your finger tips, you can prevent the dough from sticking to your hands while you’re conducting this task.
Finally, bake in a preheated oven for about 20 minutes, or until the top is golden brown.
- Check to see that the yogurt is at room temperature. This is critically crucial. If you use it cold, the rolls will not rise as nicely as they should. When using thick yogurt, you may need to thin it with milk or water if the yogurt is too thick. However, they must be at room temperature once more. If you want exceptionally soft no-yeast dinner rolls, all-purpose flour should be used in the dough. Using a blend of all purpose flour and whole wheat flour, they are not as soft, but they are still good. First, whisk together the all-purpose flour and the whole wheat flour if you choose to use a blend of the two types of flour. Make sure you don’t use too much flour. Although the no-yeast rolls came out perfectly with the proportions in the recipe, gradually add the remaining flour until everything keeps its shape and holds its shape. It’s fine if the dough is a little sticky at this point. Using a tiny amount of oil (I used olive oil in my recipe, but you may use whatever oil you choose), moisten your hands and form small balls out of the dough
- Tentatively wait 15 minutes before forming the balls out of the dough
- Applying water or oil to the tips of your fingers before rolling a piece of dough into a ball is a good idea
- This recipe for handmade rolls without yeast is delicious on the day that they are cooked. We enjoy them cold the next day as well, but if you are looking for soft rolls, we recommend reheating them in the oven or microwave so that they are as soft as they were the first. Alternatively, you may form the dough into balls and keep them in the refrigerator overnight, then bake them the next day just before serving. If you don’t want to put egg yolk on the top of the rolls, simply bake them without it and brush the tops of the rolls with melted butter once they are through baking.
- To make these yeast-free dinner rolls even more flavorful, mix in some chopped herbs such as fresh dill or parsley, as well as minced garlic or garlic powder into the dough. If you like, you may load these with some cheese if you so choose. As a result, you will get filled buns such as Turkish pogaca. You may bake the dough balls by placing them in a muffin tin that has been buttered.
Although our favorite method to eat these no-yeast rolls is with butter and plum jam, it is not the only way to enjoy these delicious rolls.
These are fantastic with soups such as tomato orzo soup, cabbage beef soup, and vegetarian white bean soup, among other things.
Frequently Asked Questions
Is it okay to use mayonnaise for yogurt? Yes, it is possible! If you don’t have yogurt on hand, you may make do with a mixture of milk and mayonnaise instead. To make this recipe with these components, use 1 and 34 cup milk and 14 cup mayonnaise in place of the original measurements. In order for them to be effective, they must be at room temperature. Is it okay to use self-rising flour? Yes! Because self-rising flour already contains baking powder, salt, and flour, you can simply transform this recipe into a three-ingredient fast bread in no time.
Yes, you may substitute any gluten-free flour that contains xanthan gum in place of the one specified in the recipe.
More Thanksgiving Recipes
- Deviled eggs made without mayonnaise
- Vegan Zucchini Tomato Casserole
- Super Easy Peach Cobbler Made With Cake Mix
- Cheesy Mashed Potatoes Recipe
- Cheesy Cauliflower Bake
- Chocolate Custard Cake Recipe
- Healthy Broccoli Cauliflower Casserole
More Bread Recipes
Deviled Eggs with No Mayo; Vegan Zucchini Tomato Casserole; Super Easy Peach Cobbler Made With Cake Mix; Cheesy Mashed Potatoes Recipe; Cheesy Cauliflower Bake; Chocolate Custard Cake Recipe; Healthy Broccoli Cauliflower Casserole
Dinner rolls made in minutes without the need of yeast. Because of the yogurt, olive oil, and baking powder, they are really soft.
- Recipe makes 25-30 rolls and takes 10 minutes to prepare, 20 minutes to cook, and 30 minutes to complete. Category: Bread
- Method: Baking
- Cuisine: American
- Time required: 30 minutes.
- 2 cups yogurt
- 1 cup olive oil or vegetable oil
- 5 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons sugar, if desired
- Fourteen and a half cups all-purpose flour
- One egg yolk
- 2 cups yogurt
- 1 cup olive oil or vegetable oil
- 5 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons sugar, if desired
- 2 teaspoons sugar, if desired. One whole egg yolk
- Four and a half cups all-purpose flour
- Check to see that the yogurt is at room temperature. This is critically crucial. If you use it cold, the rolls will not rise as nicely as they should. When using thick yogurt, you may need to thin it with milk or water if the yogurt is too thick. However, they must be at room temperature once more. Using all-purpose flour in the dough will result in extremely soft rolls when baked. Using a blend of all purpose flour and whole wheat flour, they are not as soft, but they are still good. Mix the all-purpose flour and whole wheat flour together first if you wish to use a combination of the two types. Using your hands or a stand mixer, combine the ingredients until the dough comes together. Make sure you don’t use too much flour. Although the no-yeast rolls came out perfectly with the proportions in the recipe, gradually add the remaining flour until everything keeps its shape and holds its shape. It’s fine if the dough is a little sticky at this point. Using a tiny amount of oil (I used olive oil in my recipe, but you may use whatever oil you choose), moisten your hands and form small balls out of the dough
- Tentatively wait 15 minutes before forming the balls out of the dough
- Applying water or oil to the tips of your fingers before rolling a piece of dough into a ball is a good idea
- These are delicious the next day after they have been baked. We like them cold the second day as well, but if you are looking for soft rolls, we recommend reheating them in the oven or microwave until they are as soft as they were the first day. Alternatively, you may form the dough into balls and keep them in the refrigerator overnight, then bake them the next day just before serving. If you don’t want to put egg yolk on the top of the rolls, simply bake them without it and brush the tops of the rolls with melted butter once they are through baking.
- The following are the nutritional values for one roll: 155 calories
- Sugar: 1.1 g
- Sodium: 86.3 mg
- Fat: 8.8 g
- Carbohydrates: 16.1 g
- Protein: 3.7 g
- Cholesterol: 8.6 mg
Dinner rolls without yeast, dinner rolls that are simple to make, dinner rolls without yeast
Dinner rolls without yeast, dinner rolls that are simple to make, dinner rolls that are quick and easy to make
Bread without yeast
Originally from Australia, this no-yeast bread was inspired by the Damper, a traditional bushman’s bread prepared with wheat and water that was baked over campfires. Except that I’ve brought it into the twenty-first century by making the crumb fluffier, more supple, and tastier, and by shaping it into a sandwich loaf rather than a freeform loaf as originally intended. (Oh, and we bake this instead of cooking it over an open flame!) The bread you prepare when you don’t have any yeast on hand or don’t have the time to create yeast bread is called “emergency bread.” It has a good texture, similar to that of genuine bread, rather than being crumbly like muffins, as many no-yeast breads sometimes are.
Within minutes, you’ll have this baked and ready to serve.
Yeast imparts a chewy and stretchy texture to bread that would otherwise be impossible to achieve without yeast.
Even better, it’s out of this world amazing for something that just takes 3 minutes to prepare and bake!
What goes into sandwich bread without yeast
Bread connoisseurs may recognize this as a more straightforward form of Irish Soda Bread. It’s simpler since the dough is simply combined in a bowl (there is no kneading required), and it doesn’t call for ingredients like as buttermilk or baking soda, which aren’t always readily available in most households.
Take a look at everything you’ll need to create bread without yeast (and don’t worry, I didn’t forget to take a picture of the milk! ):
- Plain or all-purpose flour can be used, or wholemeal or wholewheat flour can be substituted for half of the flour. It is possible to substitute self-rising flour for the flour and baking powder
- Baking powder is responsible for the bread’s rising ability. If you are using self-rising flour, you may skip this step or substitute baking soda
- Milk of any kind, dairy or nondairy, fresh or powdered (reconstituted), full fat or low fat is acceptable. It is possible to substitute water with 1 tablespoon of oil or butter
- Oil — A quarter cup of oil adds moisture to this bread, which is much required. It’s really dry if you don’t have it. Any oil with a neutral flavor is acceptable, including canola, vegetable, peanut, grapeseed, rapeseed, sunflower, and even a mild olive oil
- Sugar– only 1 tablespoon makes a significant impact in bringing out the flavor of the dish
- And salt– for seasoning.
There is no egg. That’s the key to getting a truly bread-like crumb texture! In this recipe, self-rising flour can be used in place of the flour and baking powder listed above.
How to make bread without yeast
Everything about this is the same as preparing your favorite Chocolate Chip Muffins! After you’ve combined the dry ingredients, add the oil and milk. Prepare by mixing, pouring, and baking! What is the purpose of using a loaf pan? Because the combination is a thick batter rather than a kneadable dough (as with Friday’s pizza doughorfocaccia), it is difficult to work with. As a result, it cannot be freeformed in the manner of Irish Soda Bread. If you don’t have a loaf pan, use a muffin tray that has been well oiled and bake for 20 minutes at 180°C/350°F.
- Just take a look at that crust!
- (While you’re at it, swipe the butter off the counter.) PRECAUTIONS: Allow it to cool completely before slicing to avoid the cake collapsing around the edges.
- To use, simply slice it like regular bread and use it for everything and everything that you would normally use sandwich bread for.
- Alternatively, try an epicPastramiorReuben sandwich.
- Incorporate into soups and stews.
In the same way that all handmade breads are at their finest the day they are produced, this no yeast bread is no exception. Despite this, it remains delicious even the next day owing to a dash of oil that helps to keep the crumb moist throughout the day. Then, on Day 3, a little toasting is all that’s required to bring it back from the dead. It also freezes nicely – which is exactly what I’ve done with the 8+ loaves I’ve baked over the course of a few weeks in an attempt to nail down the recipe to perfection.
Nagi and x
Watch How To Make It
Subscribe to my email and follow me on social media platforms such as Facebook, Pinterest, and Instagram to stay up to speed on the newest news. 16– 18 slices per serving To scale the recipe video above, tap or hover your cursor over it. This is a bread loaf that has been created without the use of yeast or any other unusual pantry ingredients. It’s as near as you’ll come to genuine bread cooked with yeast without breaking the bank! It has a good crumb, much like real bread, and it can be cut into slices, rather than being “muffin-like,” as many no-yeast breads are prone to being.
Damper, a traditional Australian bread traditionally prepared over a campfire by swagmen and drovers (but I’ve taken it into the twenty-first century!) is the inspiration for this recipe. Toggle the METRIC option on (weights).
- A cup of plain flour (Note 1), 8 teaspoons baking powder(Note 2), 3 tablespoons white sugar, 1 1/2 teaspoons cooking or kosher salt (REDUCE to 1 teaspoon if using table salt, Note 3), 2 1/4 cups warmed milk (any – Note 4), 1/4 cup plain oil (vegetable, canola, sunflower, rapeseed, grapeseed, light olive oil), and a teaspoon of baking powder.
- Preheat the oven to 220°C/430°F (200°C fan) and set aside. Grease a 22 x 13 cm / 9 x 5″ loaf pan and line it with parchment or baking paper, leaving an overhang (to make it easier to remove out)
- Dry ingredients should be combined: In a large mixing basin, add the flour, baking powder, salt, and sugar until well combined. Wet ingredients: Make a well in the center of the pan and pour in the oil and the milk. Mix until all of the flour is included — the mixture will be thick but easily stirred
- Filling the pan: Fill the loaf pan halfway with the batter after scraping the sides of the bowl with a rubber spatula to level the surface. 30 minutes in the oven Remove the baking sheet from the oven and cover it with aluminum foil. Return the pan to the oven. Reduce the temperature to 200°C/390°F (180°C fan) and bake for 20 minutes. Remove the baking sheet from the oven. Allow to cool in pan for 5 minutes before lifting out with extra paper and transferring to cooling rack. Allow for at least 45 minutes of cooling time before slicing. It is more delicate than yeast breads (you can’t alter science! ), but it slices significantly better than the customary “cake-like” no yeast breads that are more common. On Day 2 and beyond, the slices are still great. Sandwiches, toast, grilled cheese, French toast, bread and butter pudding, and any other dish that calls for “genuine” sandwich bread may be made using this bread.
1. Wholemeal or wholewheat flour can be substituted for all or part of the flour. Can also be made using cake flour and bread flour (however, unlike yeast breads, adding bread flour will not give you a superior outcome in this recipe). It is possible that this recipe will not work using gluten free flour, however I have not tried it. Self-rising flour (also known as baking powder flour) is just plain/all-purpose flour that has been pre-mixed with baking powder. You can substitute self-rising flour for the flour in this recipe.
- This is a large loaf of bread, and baking powder does not have the same rising power as baking soda (bi-carb) combined with buttermilk, as in Irish Soda Bread.
- Using 2 tsp baking soda PLUS 1 tsp white vinegar while adding milk, you may make a baking soda substitute (also known as a bi-carb) (vinegar activates baking soda).
- As a result, if you just have table salt, cut the amount to 1 teaspoon to avoid having too much salt in your bread.
- Milk– any kind will do, including low-fat, full-fat, power-reconstituted, and non-dairy (I’ve only tried soy and almond milk, but I’m convinced that other types will work just as well).
- Because the mixture is thicker than a muffin batter and hence not kneadable, we need to use a loaf pan rather than freeform it.
- You may also create muffins, which should be baked for 22–25 minutes at 180°C/350°F, or until a skewer inserted into the center comes out clean.
- Nutrition per slice, based on 16 slices that are about 1.25cm / 1/2′′ thick.
Life of Dozer
Video Bomber is a type of video bomber. I removed him from the video editing process.
Raisin Buns WITHOUT Yeast
Baking powder replaces yeast in these quick and easy raisin buns, which are tasty and take little time to prepare. Simply prepare the dough, shape it into buns, and bake them. There is no “waiting time.” It only takes 35 minutes to create these raisin buns, which are tasty and fluffy. They are also quite simple to make, taking just 15 minutes to prepare. It is simple enough to be produced by children or novice bakers as well.
Simply mix all of the ingredients (save the raisins) to form a dough, knead the dough for a minute, fold in the rehydrated raisins, shape, and bake until golden brown. The buns are great for breakfast, afternoon tea/coffee, or as a travel snack on the road.
What you’ll need to make quick raisin buns without yeast
- 300 g (10.6 oz/ 2 12 cups) plain flour (all purpose flour) with a little more for dusting
- 300 g (10.6 oz/ 2 12 cups) butter (softened)
- 1 medium egg
- 3 tablespoons vegetable oil
- 3 tablespoons milk
- 150 g (5.3 oz) Greek yogurt
- 65 g (2.3 oz/ 1/3 cup) sugar
- 1/2 tablespoon vanilla sugar/ 1 1/4 teaspoon vanilla extract (if using vanilla extract, use 1 1/2 tablespoons more sugar)
- 1 1/2 tablespoons baking powder
- A pinch of salt
- 100 g (3.5 oz) raisins
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How to make quick and easy raisin buns
To begin, preheat the oven to 180 degrees Celsius (392 degrees Fahrenheit) on both the high and low heat settings. After that, place the raisins in a basin and pour boiling water over them to soften them. (While preparing the dough, make certain that all of the raisins are submerged in water.) Toss the egg yolk into a separate bowl and set it away for later. Using a mixer on low speed for about one minute (you don’t want to over knead the dough! ), combine yogurt, baking powder, flour, milk, oil, sugar, a sprinkle of salt, and the egg white in a large bowl.
After that, drain the raisins and mix them into the dough (reserving some to use as decorations on the buns if desired).
Using a sharp knife, cut the baguette roll into roughly 10 equal pieces.
) Prepare a baking sheet by lining it with parchment paper and placing the rolls in buns on the sheet.
- Always flour your hands before forming the rolls into buns
- This will prevent sticking.
In a small bowl, whisk together the egg yolk and a splash of milk until smooth. Brush the egg yolk mixture onto the buns. If you’d like, you may gently put some raisins around the exterior of the buns. Bake for approximately 20 minutes, or until the top has a wonderful golden brown color, and then serve.
More recipes you’ll like…
Baking powder replaces yeast in these quick and easy raisin buns, which are tasty and take little time to prepare. Simply prepare the dough, shape it into buns, and bake them. There is no “waiting time.” Preparation time: 15 minutes Cooking Time: 20 minutes Time allotted: 35 minutes Courses include: afternoon coffee, afternoon tea, baking, breakfast, brunch, and dinner. European and German cuisines are available. Key Words:baking powder buns, baking with kids, kid-friendly, picnic, raisin bun recipe, raisin buns without yeast, raisin roll recipe, raisin rolls, sweet buns, travel snack, raisin roll recipe, raisin rolls, sweet buns 10 raisin buns (serves 10)
- 300g (10.6 oz/ 2 12 cups) plain flour (all purpose flour) plus extra for dusting
- 300g (10.6 oz/ 2 12 cups) whole wheat flour (all purpose flour)
- 12 tablespoons vanilla sugar or 14 teaspoon vanilla essence
- 112 tablespoons baking powder
- A sprinkling of salt
- 100g (3.5 oz) raisins
- 1 medium egg
- 3 teaspoons vegetable oil
- 3 teaspoons milk
- 150g (5.3 oz) Greek yogurt
- 2 12 cups plain flour (all purpose flour) plus a little more for dusting
- 300 g (10.6 oz/ 2 12 cups) whole wheat flour (all purpose flour)
- Medium egg
- 3 tablespoons vegetable oil
- 3 tablespoons milk
- 150g (5.3 oz) Greek yogurt
- 12 tablespoon vanilla sugar or 14 teaspoon vanilla extract (use 11.2 tablespoon more sugar if you’re using vanilla extract)
- 112 teaspoons baking powder
- A pinch of salt
- 100g (3.5 oz) raisins
Have you tried this recipe yet?
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Soft and Fluffy No Yeast Chinese Steamed Buns (So Easy Too!)
I’m thrilled to share with you these really simple Chinese steamed buns (mantou), which are incredibly light, fluffy, and airy and quite simple to make without the use of yeast. The results are quite similar to those obtained from baking conventional steamed buns with yeast. Just putting out this recipe for no-yeast Chinese steamed buns makes me dizzy with excitement. I’m aware that yeasts, whether immediate, quick-acting, or active dry yeast, are difficult to come by these days, but I’m not sure why.
WHY YOU’ll LOVE THIS NO-YEAST STEAMED BUNS
1. IT SHOULD BE SOFT AND AIRY The rest of the family is impressed! I was very taken aback by how delicate and light they were. The rest of the family had no idea that I didn’t use any yeast in them. 2. EASY TO USE When I first saw this recipe, I thought it would be good for an emergency situation where you can’t find or don’t have any yeast on hand, but I think I’ll use it for all of my steamed buns from now on because it’s so simple and straightforward to make3. There are no worries about overproofing the dough either.
No need to be concerned about over-proofing the dough (or dough that hasn’t been proofed at all!) while making these no-yeast steamed buns.
EXTREMELY ADAPTABLE Steamed buns with no filling (which I enjoy eating plain), but they may be filled with any sweet or savory filling and shaped into whichever form you choose.
INGREDIENTS YOU CAN USE AND/OR SUBSTITUTE
1. WHEAT FLOUR The flours or flour mixtures that I would propose are as follows: – All-purpose flour plus cake flour (optional). The all-purpose flour adds to the structure and somewhat chewy texture of the cake, while the cake flour contributes to the soft and fluffy texture of the finished cake. — All-purpose flour combined with wheat starch or potato starch Due to the fact that the steamed buns are tender, this is my favorite combo. Because Chinese wheat starch is difficult to come by, potato starch can be used as a replacement with excellent results.
- According to the family, it adheres to your teeth a little more than other toothpastes.
- Although the recipe does not call for a large quantity of oil, it is necessary in order to make the steamed buns moist; otherwise, you will end up with dry steamed buns.
- BAKING POWDER OR BAKING SODA WITH DOUBLE-ACTING PROPERTIES This individual is the most important component in this dish.
- If you’re concerned that the steamed buns will have that aftertaste, I can assure you that they will not.
- If you decide to use baking soda, make sure to combine it with an acid (distilled vinegar, lemon juice, or apple cider vinegar) to ensure that it reacts properly.
- SUGAR SUGAR SUGAR You can absolutely play with with the quantity of sugar in this recipe.
SALT – AN ESSENTIAL INGREDIENT A pinch of salt truly brings the taste of the completed steamed buns to the fore and enhances their appearance. It’s fantastic! If you are trying to reduce your salt consumption, you can skip it.
HOW TO MAKE NO-YEAST CHINESE STEAMED BUNS
Before starting the recipe, make sure the baking powder or baking soda is fresh by checking the expiration date on the package. Make sure to read and follow the directions on the recipe card to check for reactions between the baking powder and baking soda before continuing with the recipe. 2. PREPARE THE DOUGHIf you are using a stand mixer, follow these steps: In a large mixing basin, combine all of the ingredients except the liquid. Use a dough hook attachment to make the dough. To make a dough, start with the smallest quantity of liquid and add more as needed until a dough is created.
- Don’t spill the entire container of liquid at once.
- If you choose to use your hands: In a large mixing basin, combine all of the ingredients except the liquid.
- The purpose of this section is to relax the gluten.
- Additionally, your steamed buns will be softer.
- SET UP THE STEAMER Bringing the water in the steamer to a boil is important.
- Lightly sprinkle your work surface with all-purpose flour to prevent splattering.
Work with one dough at a time, keeping them covered while you do so.
Flatten it with your palm, and then roll it into an oval shape with a rolling pin to finish it off.
Before folding, you can use a piece of parchment paper to protect your work surface, although it is not required.
Round steamed buns should be made as follows: Form a ball with your hands.
Make certain that the dough is completely smooth.
This step is critical to ensuring that your steamed buns come out tall rather than spreading to the side after steaming them.
This is entirely optional.
Place the steamed buns in the steamer, leaving about 1 inch of space between each bun (see illustration).
When they are finished steaming, turn off the heat and allow them to remain in the steamer for 2 to 3 minutes before lifting the lid to serve.
7. AIR CONDITIONING Remove the steamed buns from the steamer and set them aside on a cooling rack to cool completely. In this way, the bottoms of the steamed buns will not become damp and soggy.
HOW TO STORE STEAMED BUNS
It is preferable for me to store prepared steamed buns in the freezer and then reheat whatever quantity I need to serve on the day I want to serve them. Here’s how it’s done: 1. Allowing the steamed buns to cool completely on a cooling rack will prevent the bottoms from becoming soggy and damp. 2. Place the steamed buns on a baking sheet/pan so that they do not touch each other. 3. Place the baking sheet/pan in the freezer for about 1 hour. It will not be totally frozen until you transfer it to a freezer bag and squeeze out all of the air before sealing the bag.
The buns may be frozen for up to 6 months after they have been steamed.
HOW TO REHEAT STEAMED BUNS
STEAMER: If you freeze the steamed buns, you may transfer them from the freezer to the steamer and steam for about 10 minutes, or until the buns are cooked through. MICROWAVE: To heat the steamed buns, wet a clean cloth or an absorbent paper towel and place it over them, or spritz the steamed buns with some water and microwave them on high for a minute at a time until they are warm.
WHAT TO EXPECT
1. OUTSTANDING APPEARANCE Even though the steamed buns have been divided into portions (like huat kueh), the surface is still smooth and free of wrinkles. I tried steaming them over low heat, but the buns were denser as a result. It acts differently when compared to ordinary yeasted steamed buns, which must be cooked over a medium heat in order to get an even surface. Buns that have been leavened before to steaming are known as yeasted buns, but these no-yeast steamed buns require a high temperature in order for the baking powder or baking soda to leaven the buns.
I believe it has a similar flavor to ordinary steamed buns.
This recipe may completely transform your steamed bun experience.
Steamed buns are a snack that may be enjoyed at any time of day or night.
TROUBLESHOOTING IF STEAMED BUNS ARE DENSE AND NOT FLUFFY
Here are a few things you might want to consider: Examine the baking powder or baking soda to make sure it is not contaminated. This is the only leavening agent used in this recipe, and we rely entirely on it to leaven our buns in order for them to be fluffy and light in texture. Pour boiling water over 1/2 teaspoon of baking powder to check the baking powder’s consistency. Pour 3 tablespoons of vinegar onto 1/2 teaspoon of baking soda to test the baking soda. A powerful bubble should appear quickly; if this does not occur, the baking powder is no longer effective.
- USE DOUBLE-ACTING BAKING POWDER IN YOUR COOKIES Double-acting baking powder responds twice: first when it comes into touch with a liquid and again when it is subjected to high temperatures.
- The majority of baking powders available in supermarkets are double-acting, but be sure it says “double-acting” on the label before using it.
- After that, it is no longer active.
- We aim to relax the gluten in order to make the dough softer and more elastic.
- I used to steam them at medium heat with the intention of attempting to keep their round shape rather than splitting into parts (like a flower top), but this produced uneven results, with the steamed buns occasionally being dense and densely packed.
No-yeast steamed buns act differently than regularsoft fluffy yeast steamed buns, which must be steamed over a medium heat to get the desired texture. Steamed buns made without yeast rely on baking powder or baking soda to leaven the buns, and high heat yields the best results possible.
CAN I COOK THIS NO-YEAST STEAMED BUNS IN INSTANT POT?
No matter how many times I tried, I was unable to succeed. While the Instant Pot Chinese Steamed Buns that employ yeast as a leavening agent turn out to be light and fluffy, the no-yeast steamed buns turn out to be thick when cooked under pressure or in the steamer mode. I was a little startled since I had assumed that the high pressure generated by the pressure cooker would be sufficient to leaven the buns while steaming, just as it would be if I were steaming them on the stove, but so far, no luck.
* The recipe was changed on January 4, 2021 to include an adjustment to the amount of baking powder and baking soda used, as well as an addition of a new flour combination (all-purpose flour plus cake flour).
Soft and Fluffy No Yeast Chinese Steamed Buns (Mantou/Baozi)
Preparation time: 30 minutes Cooking Time: 15 minutes 45 minutes is the total time. 8 medium-sized steamed buns (servings)
- 30 minutes for preparation 15 minutes to prepare 45 minutes in total 8 medium-sized steamed buns each serving
If you use baking powder:
- Baking powder (21 g) 1 1/2 tablespoons, double-acting, check the freshness of your baking powder (see note 1)
If you use baking soda:
- Baking soda (seven gallons) 1 1/2 teaspoons, check the freshness of your baking soda (see note 3)
- 1 cup acid: lemon juice, apple cider vinegar, or distilled vinegar
- 3 teaspoon acid
- If you’re using a stand mixer, combine all of the ingredients (excluding the liquid) in a large mixing bowl. Use a dough hook attachment to make the dough. Slowly add the liquid to the mixer while turning it on at the lowest speed. Begin with the smallest quantity of liquid and add more as needed until a dough is formed. Don’t spill the entire container of liquid at once. Turn the mixer to speed 2 and knead the dough until it is smooth and stretchy, about 5 minutes. When you stretch it thin enough, it will not shatter (window pane stage), which takes around 10-12 minutes. If you’re using your hands, combine all of the ingredients in a mixing bowl except the liquid. Use your hands to knead the dough, gradually adding the liquid until it is no longer sticky to the touch, very elastic, and smooth.
Rest the dough (to relax gluten):
- It is critical to let the dough to rest after all of the kneading. This is done in order to relax the gluten. Allow the dough to rest for at least 15 minutes after it has been covered. As a result, the dough will be extremely soft and malleable.
- Using a light dusting of all-purpose flour, prepare your work area for making the fold-over steam buns. Dividing the dough into eight equal halves is a good idea. Keep them covered and just deal with one dough at a time until it is finished. Form a ball with your hands. Flatten it with your palm, and then roll it into an oval shape with a rolling pin to finish it off. Using a piece of parchment paper, fold the dough over and set it on the paper. Repeat the process with the remainder of the people. Lightly sprinkle your work area with all-purpose flour before beginning to make the circular steamed buns. Not too much, though. You may not even need to sprinkle your baking sheet with flour if you are using a silicone pastry mat. Dividing the dough into eight equal halves is a good idea. Continue to work with one dough at a time, while keeping the dough covered. Bring the dough together and tuck it in from top to bottom, ensuring that seams are at the bottom and the surface is pretty smooth
- Roll the dough into a smooth round ball in the palm of your hand, pressing it down firmly. Make certain that the dough is completely smooth. Making a cup with both palms and moving the dough in a circular motion can help to make the dough higher. Following this step is critical to ensuring that your steamed buns come out tall rather than spreading to the side after steaming. Place them on a piece of parchment paper and cover with a moist cloth or plastic wrap while you finish the remainder of the recipe
- Place the steamed buns in the steamer, leaving about 1 inch of space between each bun (see illustration). (Edited): Cook small to medium-sized buns over high heat for 10 minutes, or bigger buns for 15 minutes, until they are cooked through. Without yeast, buns act differently from yeast buns and require prolonged steaming over high heat to get optimal fluffiness. When they have finished steaming, remove them from the heat and allow them to rest for 2-3 minutes in the steamer before lifting the lid.
- Put 1/2 teaspoon baking powder in a basin and pour 1/4 (60 mL) of boiling water over it
- It should quickly bubble up and become bubbly. If it doesn’t, the baking powder is no longer good, and you should stop working on the recipe until you can get hold of some new baking powder. The steamed buns may taste harsh if you use the same quantity of baking soda as the recipe calls for
- Instead of simple water, I prefer steamed buns cooked with milk (dairy, almond, or coconut milk). Steamed buns produced with water tend to be drier than those made with oil. If you have the option of using whole milk, it tastes even better because the fat helps to keep the buns moist. In a small mixing bowl, combine 3 tablespoons of vinegar. 1/2 teaspoon baking soda should be added. Give it a good shake. Almost immediately after mixing, the liquid should begin to bubble. It is possible that your baking soda is no longer active or fresh if there is no reaction.
Marvellina is a food blogger, recipe creator, photographer, and publisher at What To Cook Today. She has written for a variety of publications. A cuisine site dedicated to sharing tried and tested Asian dishes with you.