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Homemade Buns

Homemade Buns recipe image
These Homemade Buns are a classic Vietnamese-style bread that combines the softness of a dinner roll with a subtle sweetness. Made with a rich dough featuring shortening, sugar, and a touch of vinegar for tenderness, these buns rise beautifully to create a light, airy crumb. They are incredibly versatile, serving as the perfect vessel for banh mi sandwiches, BBQ pork, or simply enjoyed warm with butter. The recipe is straightforward, requiring only basic pantry staples and a little patience for rising. The result is a bakery-quality loaf that brings comfort and flavor to any table, whether served fresh from the oven or toasted for breakfast.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 1459.5
Dietary: Vegetarian
Description
These Homemade Buns are a classic Vietnamese-style bread that combines the softness of a dinner roll with a subtle sweetness. Made with a rich dough featuring shortening, sugar, and a touch of vinegar for tenderness, these buns rise beautifully to create a light, airy crumb. They are incredibly versatile, serving as the perfect vessel for banh mi sandwiches, BBQ pork, or simply enjoyed warm with butter. The recipe is straightforward, requiring only basic pantry staples and a little patience for rising. The result is a bakery-quality loaf that brings comfort and flavor to any table, whether served fresh from the oven or toasted for breakfast.
Ingredients
  • 1/2 cup Lukewarm water
  • 1 teaspoon Sugar
  • 1 package Yeast
  • 1/4 cup Sugar
  • 1/2 cup Shortening
  • 1 tablespoon Vinegar
  • 1 teaspoon Salt
  • 1 1/2 cup Water
  • 1 ea Egg beaten
  • 5 cup Flour
Directions
  1. 1
    In a small bowl, combine lukewarm water, 1 teaspoon sugar, and yeast. Let sit for 10 minutes until foamy and activated.
  2. 2
    In a large saucepan or microwave-safe bowl, heat 3/4 cup of the remaining water until hot. Add shortening and stir until melted.
  3. 3
    Add the remaining 3/4 cup water, 1/4 cup sugar, salt, vinegar, and beaten egg to the melted shortening mixture. Stir well to combine.
  4. 4
    Stir the activated yeast mixture into the wet ingredients.
  5. 5
    Gradually add 2 1/2 cups of flour to the wet mixture, beating or stirring until smooth and incorporated.
  6. 6
    Add the remaining 2 1/2 cups of flour, adding more if necessary, until a soft dough forms. Knead by hand or with a mixer until smooth and elastic.
  7. 7
    Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until doubled in bulk.
  8. 8
    Punch down dough and divide into 6 equal portions. Shape each portion into a smooth bun.
  9. 9
    Place buns on a baking sheet lined with parchment paper, leaving space between them. Cover and let rise again for 30-45 minutes until puffy.
  10. 10
    Preheat oven to 375F (190C).
  11. 11
    Bake buns for 20-25 minutes, or until golden brown and cooked through.
  12. 12
    Remove from oven and let cool on a wire rack for 5 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1459.5kcal
% Daily Value *
Total Fat 35.8g56%
Saturated Fat 11.6g58%
Cholesterol 93.2mg32%
Sodium 4912.3mg205%
Total Carbohydrate 244.5g82%
Dietary Fiber 8.1g33%
Sugars 17.4g
Protein 33.2g67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store cooled buns in an airtight container at room temperature for up to 3 days. For longer storage, wrap individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature or toast directly from frozen.

Substitutions: You can substitute shortening with unsalted butter or coconut oil for a different flavor profile. Vegetable oil can also be used, but the texture may be slightly less tender.

Variations: Brush the tops with melted butter immediately after baking for a softer crust and richer flavor. Sprinkle with sesame seeds before baking for added texture and visual appeal.

Tips: Ensure water is lukewarm (about 105-110F) when activating yeast. Water that is too hot will kill the yeast, while water that is too cold won't activate it properly. If the dough feels too sticky, add flour one tablespoon at a time. If it feels too dry, add water one teaspoon at a time.

Keywords: vietnamese buns, homemade bread, sweet rolls, yeast dough, banh mi bread, soft buns, baking, yeast, flour, sugar, shortening, egg, vinegar, bread making, asian bread, sandwich rolls, proofing, kneading, yeast activation, homemade baking
Read it online: https://www.chefs-mate.com/recipe/homemade-buns/