Have you ever had dinner all planned out, and just as you begin to cook, you realize that you forgot something? Something really important like a crucial ingredient? Yeah, me too. This happened to me recently when I realized that I had no buns or rolls for pulled the BBQ chicken sandwiches that I was preparing for supper (adding insult to injury was the fact that we were expecting company). It’s a good thing I had this little recipe for these quick homemade buns in my back pocket to save the day. I’m not one for last-minute trips to the store when they can be avoided, so a little baking was definitely in order.
So let’s talk about some of the ingredients:
Active dry yeast – This type of yeast needs to be mixed with warm water and a little bit of sugar, and then allowed to sit for a few minutes before using – if the yeast becomes foamy, then we know the yeast is alive and will make your bread rise (this is also called proofing the yeast.) If you only have instant or rapid-rise yeast, that will work, too, but you need to use a little bit less of it. So substitute 1 ½ tablespoons of instant yeast for 2 tablespoons of active dry yeast. Also, instant yeast does not need to sit and proof before using, so just go ahead and use it right away in the recipe
Canola oil – If you prefer not to use canola oil, you can whatever type of neutral-flavored oil you typically use in your kitchen. I find that sunflower oil is a good neutral oil to use in baking. If you prefer to skip the oil and use butter, you will need to use ¼ cup of melted butter in place of the 3 tablespoons of oil that the recipe calls for (the reason for this is that butter contains not only fat, but also water.) If you want to use coconut oil, use 3 tablespoons of melted coconut oil but be aware that the it is likely to give the finished buns a hint of coconut flavor.
Salt – Use a fine salt like sea salt or table salt. For best results, I don’t recommend using a coarse salt in this recipe.
Sugar – You may be tempted to skip the sugar in this recipe, but please don’t. Skipping the sugar will affect the rise of the dough and the flavor of the finished buns. I like to use natural cane sugar, but any granulated sugar will work fine.
- After removing the buns from the oven, place them on a wire rack and make sure they are fully cooled before slicing.
- Customize your buns by adding herbs or other seasonings. You can also top them with poppy seeds or sesame seeds just before baking.
- If you want a larger bun for your big, juicy burger, divide the dough into 8 pieces instead of 12 before baking.
- This recipe can also be used for dinner rolls or slider buns. Simply divide the dough into 16 pieces before baking.
These buns almost seem too good to be true. They’re quick, easy, and tastier than store-bought (in my husband’s humble opinion anyway). And yeah, they take a couple of minutes of kneading, but start-to-finish, they can be ready in under an hour. Seriously, don’t wait for an impending dinner disaster to make these. The next time you’re in the mood for grilling a hamburger, or having a really good sandwich, just go ahead and make these. You won’t be sorry!
If you try this recipe, I hope you love it. Please let me know in the comments below.
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