Best 2 Big Poufy Buns Recipes

**Discover the Secrets to Perfectly Big and Poufy Buns: A Culinary Journey Awaits**

Prepare to tantalize your taste buds with the ultimate guide to creating the most delightful, cloud-like buns. Our culinary adventure begins with a collection of exceptional recipes designed to satisfy every palate. Whether you're craving soft and fluffy dinner rolls, irresistibly sweet cinnamon buns, or savory pretzel buns, this article has something for every bun enthusiast.

Dive into the art of crafting Big Poufy Dinner Rolls, where you'll learn the techniques for achieving that perfect golden-brown exterior and a soft, airy interior. For those with a sweet tooth, embark on a journey to create the most delectable Cinnamon Buns, filled with swirls of cinnamon sugar and topped with a luscious cream cheese frosting. And for those who love a savory treat, uncover the secrets to making Pretzel Buns, with their distinctive chewy texture and a sprinkle of salt for an extra burst of flavor.

Along this culinary adventure, you'll uncover the secrets to mastering the art of bun-making, including tips for activating yeast, achieving the right dough consistency, and creating the perfect baking environment. With detailed instructions, helpful hints, and captivating images, this article will guide you every step of the way, ensuring that your buns turn out perfectly big and poufy every time.

So, gather your ingredients, preheat your oven, and let's embark on a delightful journey into the world of irresistible buns. From dinner rolls to cinnamon buns to pretzel buns, this article has everything you need to satisfy your cravings and impress your family and friends with your baking skills.

Here are our top 2 tried and tested recipes!

BIG POUFY BUNS

Big Poufy Buns image

Oh my good gravy are this 'licious and each one is bigger than your hand. They are buttery and tender and just yummy. I make these several times a week and each time, the kids eat their bread before touching anything else. Everyone I make them for just loves them and wants the recipe.

Provided by Cathy Smith

Categories Other Breads

Number Of Ingredients 9

Ingredients

1/2 c warm water 90-100 degrees
1 c warm milk 90-100 degrees
1/2 c butter, soft, divided
1 large egg
2 c all purpose flour
2 c bread flour
4 Tbsp sugar
2 tsp kosher salt or 1 1/4 tsp. table salt
1 Tbsp plus 1 teaspoon instant yeast or 2 pkgs.

Steps:

1. Use your bread machine to mix and knead the dough and you will get a much more tender roll than if you mixed and kneaded by hand. In the order suggested by your bread machine manufacturer add the ingredients and half of the butter.
2. Grease a 13x9" pan with 2 tablespoon butter (reduce this to 1 tablespoon if not using pizza stone).
3. Set bread machine to the dough cycle. My machine's cycle is 1 hour 20 minutes. Remove the dough from the pan and let rest for 10 minutes, covered with a damp, clean tea towel.
4. Divide dough into 12 equal pieces and shape into balls. Place into the greased baking dish 3 across and 4 down. They fit perfectly in a 9x13" pan. Cover again with a damp tea towel and let rise for 30 - 40 minutes until ALMOST doubled.
5. Bake in a pre-heated 350 oven for 22 - 25 minutes. check them at 20 minutes. THIS PART IS IMPORTANT - bake on a pizza stone if you have one and make sure you put them in the bottom third of the oven or the bottom of the rolls will be pale and soggy. Preheat the oven for at least 20 minutes to make sure the stone is really hot. If you do not have a pizza stone well you should definitely get one but bake the rolls on the bottom rack of your oven.
6. If they brown too fast you can lay a sheet of foil over them after 15 minutes. Remove them from the oven and brush them with softened butter - go ahead, don't be shy, use 2 Tablespoons.. do it. Just do it.
7. Notes:I just put my water, milk and butter in a small pan on low to heat while i measure everything out. You can do this by hand just make sure to knead for about 10 minutes till dough is elastic and no longer sticky. Machine makes it a breeze. Kitchen-aid mixer will knead it for you in about 5-7 minutes. These are substantial rolls and sometimes people can only eat one and may not even finish that so you can make 24 rolls just divide dough in 24 even amounts but still use 9x13. Be sure and use real butter, no margarine. Also if you do not have bread flour then regular flour will work almost as good.

GREAT BIG POUFY BUNS

Great Big Poufy Buns image

These are big, fluffy, wonderful rolls. Lots of butter makes them extra yummy. We like them with mugs of soup and with homemade jam for breakfast.

Provided by Secret Agent

Categories Yeast Breads

Time 2h25m

Yield 12 buns, 12 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup water, 110 degrees
1 cup whole milk, 110 degrees
1/3-1/2 cup butter, soft, divided
1 egg, large
2 cups bread flour
2 cups all-purpose flour (NOTE ( on our rainy NW days I have added up to 5 cups of flour total)
4 tablespoons sugar
1 3/4 teaspoons salt, table
1 tablespoon yeast (I use SAF instant yeast)
1 teaspoon yeast (I use SAF instant yeast)
2 tablespoons extra butter, melted, for brushing rolls before and after baking
beaten egg for egg wash
poppy seeds or sesame seeds, for the top of your buns

Steps:

Heat the water and milk with the butter until it reaches 110*.
Put all ingredients (except seeds and egg wash) into your bread machine pan according to the manufacturers directions and set cycle to dough.
Butter a 9x13" pan. Remove dough from pan and place in a buttered bowl and punch down, turning the dough over, and cover with a wet tea towel. Let rest 10 minutes.
Shape dough into 12 even pieces and roll into balls. Place them three across and four down in your pan. Brush with melted butter (or beaten egg and topped with seeds) and let rise for 30 minutes (or until almost double) while you preheat your oven to 375*.
Bake for 20 - 25 minutes, covering with foil after 15 minutes if the tops brown too much.

Nutrition Facts : Calories 252.3, Fat 8.6, SaturatedFat 5, Cholesterol 38.3, Sodium 404.7, Carbohydrate 37.5, Fiber 1.4, Sugar 5.4, Protein 6.1

Tips:

Proof the Dough in a Warm Place: Find a warm spot in your kitchen, about 75-80°F (24-27°C), to let the dough rise. This will help it rise quickly and evenly.
Don't Over-Knead the Dough: Over-kneading can make the dough tough and dense. Knead just until the ingredients are well combined and the dough is smooth and elastic.
Let the Dough Rise Until Doubled in Size: This is a crucial step for achieving big and fluffy buns. Allow the dough to rise until it has doubled in size, about 1-2 hours.
Shape the Dough Gently: When shaping the buns, be gentle and avoid degassing the dough. Handle it lightly and shape it into even-sized balls.
Brush the Buns with Butter or Milk: Before baking, brush the tops of the buns with melted butter or milk. This will give them a golden brown color and a soft, shiny crust.
Bake the Buns at a High Temperature: Start by baking the buns at a high temperature, around 400°F (200°C), for a few minutes. This will create a crispy crust.

Conclusion:

Achieving big and fluffy buns requires careful attention to detail and following the right steps. From proofing the dough in a warm place to shaping it gently and baking it at the right temperature, each step plays a vital role in the final outcome. With patience and practice, you'll be able to create perfectly fluffy buns that will impress your family and friends. Happy baking!