Light and fluffy Quick Wheat Buns will be your all time favorite recipe.
The moment I dug out this recipe, I realized its potential. After making a few adjustments to the recipe, making them a bit healthier, it was ready to go. These buns turn out very fluffy, so delicious and taste perfect with butter, soup or as even a sandwich.
Other Bread Recipes to Try
Recipe
Ingredients
Instructions
- Combine water together with yeast and sugar. Let the ingredients rest for about 10 minutes.
- Add flour and salt into a bowl, mix it with a dough hook. Once the flour is mixed, add oil. Knead until the dough becomes elastic.
- Let the dough rise for about 20 minutes.
- Divide dough into 30 equal pieces, forming each piece into a smooth round shape. Line the baking sheets with a parchment paper. Place each bun on a baking sheet, about 2 inches apart.
- Preheat oven to 400F. Let buns rise for about 15 minutes.
- You will need to have 2 shelves in the oven. Place 2 cups of hot boiled water on the deep cooking sheet. Place this cooking sheet on a lower level, inside your oven. This will help the buns rise a bit more, while baking. Place the buns on the top level. Remove water from the oven after 10 minutes. Keep on baking buns for another 15 minutes or until golden crispy brown.
Can I freeze these?? If so, how do I reheat?
Yes you can. The best way to reheat is by putting them in an oven for a few minutes.
just made these, they turned out great!!! oh and I only used 2 tbs of yeast cuz i didnt have more and they still turned out nice and puffy:))
Hey dear! I am so happy that they turned out perfect for you. Enjoy them!
I just made this recipe. I must have really messed it up because mine turned out terrible. They are hard and heavy. Kinda like what I would imagine Ellie Mae Clampet's biscuits would taste like! Yuck! What did I do wrong? Anybody? : ) I wasted time and ingredients : (
There a few things that could effect the recipe, the flour or the yeast isn't fresh. To me it sounds like they didn't rise well enough, kneading them until they turn elastic and giving them time to rise is also important. I hope this helps for next time.
But I also have a question for you. Isn't 6 cups of flour too much? My 6qt KithenAid mixer could barely mix such tough dough. I was adding 2 cups at a time and it didn't turn so elastic and the buns weren't so fluffy.
I use 6quart mixer, and it works fine. Keep it on a low speed and let it knead for some time. They probably weren't fluffy because the dough wasn't kneaded well.
I greased warm buns with garlic and my ...picky... husband loved them. Thank you for the recipe.
That sounds like Russian Pumpushki. I love your idea. Thanks for feedback 🙂
oh snaps :/ Yes salt!
Ok, so I almost made it without salt. Step # 2, you need to add salt with flour right? Not sugar and flour, because sugar was added in step # 1. Or am I missing something?
Recipe called for 4Tbsp. I was worried that it would be overpowering, so I did 3. It turned out perfect.
They look awesome, but isn't it too much yeast?