Homemade Buns

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Introduction: Homemade Buns

About: Architect/designer based between Chicago and SE Minnesota. Resource based problem solver... in other words, I always take a minute to peek in construction dumpsters :) ---the way some have to workout everyd...

Homemade buns are a simple, fantastic bread! These two batches were made last week for burgers and grilled chicken sandwiches. Here I'll show how I prepare the dough building on the essentials shared in a recent post on breadmaking.

The Goal. Share a simple approach to rolls and maximizing a quick rise.

Step 1: Mixing the Dough

Detailed notes on breadmaking are shared in my breakmaking instructable... it really is more of an art than a science

My approach doesn't include a recipe but here I'll share how I prepared the dough.

  • Oil - 1-2 tbsp
  • Sweetened Condensed Milk - 1/2 can (a week in the fridge and ready to bake)
  • Water - typically I use at least a 50/50 milk to water ratio... in this case I only added water.
  • Spiced oil - a pinch, I used a szechuan peppercorn infused oil
  • Salt - 1/2 tsp
  • Yeast - 2 tsp... Yes, I used a lot and added it without a test. typically I start it in a sugar solution. I figured I would just add a little extra and add it direct. (here's the 1lb pack of yeast that's a way better value than the little pouches sold at most groceries)
  • Flour - as needed to achieve a dough

Easy to have walmart pull all the ingredients with the new grocery pickup... here's a link to $10 off.

Step 2: Preparing Dough

After allowing a first proof (2-3 hours, until doubled) I then folded the dough a few times. I then sliced off portions to form rolls.

  1. Slice dough - cut portions about half the size of the finished rolls
  2. Shape - I tuck the edges and keep my hands dusted in cornmeal.
  3. Dust - I then dust the rolls in cornmeal (masa)
  4. Sesame Seeds - the cover rolls received an egg wash and sprinkle of sesame seeds

Step 3: Final Proof

On the baking sheet allow the rolls to sit an extra 20min. This fast dough was ready in about 15min but consider 20min to be the standard.

Cover during proofing. Easy to use a sheet of plastic wrap. I am now using for rolls a glass pyrex baking pan. It's the right size and fits nicely in my aluminum sheet pan. The glass pan also stays in place for baking.

Step 4: Baking

The heavier the cover... the better the bake. I use a glass pyrex to cover the rolls for the first half of the bake.

  1. Place in Cold Oven - always better to raise the temp gradually for bread.
  2. Bake at 425F (220C) - start covered
  3. Remove Cover - at about 20 minutes into the bake
  4. Finish - assume about 40 minutes to bake these buns. Bake till the rolls look the desired color. We've all eaten enough rolls. The nice thing about smaller breads is that the dough will cook through. The decision is really about the finish on the crust.

Step 5: Finished Product

These buns are perfect!

We were really impressed with how well the sweetened condensed milk worked in the buns. Not that sweetened condensed milk ever disappoints.

Step 6: Perfect Sandwiches

For Sandwiches. These homemade buns are perfect. Here are a couple shots of where these buns were used.

My Approach. Hope this instructable has made it a little easier to make bread. It's commonly seen as more difficult than it needs to be. My approach is to keep it simple and know that it's very hard to mess up with bread.

Thanks for reading! Jeff

  • A recent instructable I put together for the barbecue showdown is Grilled Ribs ---simple approach to making perfect ribs
  • One that at first seems too simple is Pillowcase Backpack---super useful addition to the pack



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    4 Discussions

    Disappointing. The picture looked great but there are no real directions, not even a recipe. I would have really enjoyed a step by step description of how to bake these. Remember, cooking is an art but baking is a science.

    3 replies

    Hi Dsticha - I very much disagree with the premise... baking is more of an art than most people think. Please follow the approach shared in my earlier post. You should be well prepared to enjoy the homemade buns - https://www.instructables.com/id/Art-of-Breadmaking/(certainly I respect the common belief is that baking is more of a science)

    jprussack,

    Thank you very much for your reply. I understand your opinion, and indeed I have several friends who would agree with you. In the end the two camps (art vs science) will just have to agree to disagree. :-)

    Just FYI, tho, I prefer instructables that are complete in and of themselves rather then those that contain a link to a previous instructable that is required in order to successfully complete it. I've been known to stop reading as soon as I see a reference to a previous instructable. It's a personal preference. I feel that if the information is important to the success of the instructable then it should be included in the instructable. In the end, I guess, it comes down to my time time vs the author's time. And I am ALWAYS going to prioritize my own time.

    Thanks again and I look forward to reading more of your recipes.

    Thank you! Good to have that feedback. I believe it's only the second post I've created that references an earlier one. The other being one on pie making for a lattice crust. Will certainly reflect on your feedback going into future posts. Cheers!