Best 3 Light As Air Buns Recipes

**Light as Air Buns: A Culinary Journey into the World of Fluffy Goodness**

Prepare to embark on a delightful culinary journey as we venture into the realm of light and airy buns. These ethereal creations, often served alongside hearty soups and stews or savored as standalone treats, hold a special place in the hearts of bread enthusiasts worldwide. With their delicate texture and versatility, they elevate any meal to new heights. In this comprehensive guide, we'll explore a diverse collection of light as air bun recipes, each offering unique flavors and textures to tantalize your taste buds. From classic dinner rolls and burger buns to sweet cinnamon rolls and savory cheese buns, we'll provide step-by-step instructions and expert tips to ensure your baking endeavors are crowned with success. Whether you're a seasoned baker or a novice just starting your culinary exploration, let's delve into the world of light as air buns and discover the secrets to creating these delightful treats in the comfort of your own kitchen.

Here are our top 3 tried and tested recipes!

LIGHT AS AIR BUNS

Light As Air Buns image

This was handed down from my mother, she made these many times and would usually just make a few batches at a time and freeze them. My brother loved them so much that for his birthday he would request them over cake. Of course he always got his way!

Provided by Donna Nelson

Categories Other Breads

Time 4h50m

Number Of Ingredients 9

Ingredients

1/2 c water, lukewarm
1 tsp sugar
1 pkg yeast
1 tsp salt
3 1/2 c water, lukewarm
1/2 c sugar
1/2 c lard or shortening
1 Tbsp vinegar
9-10 c all purpose flour

Steps:

1. Soften yeast in 1/2 cup lukewarm water, in which 1 tsp sugar has been dissolved. Let stand about 10 minutes.. Put the 3 1/2 cups lukewarm water, 1/2 cup sugar, 1/2 cup lard or shortening and 1 tsp salt in a large bowl. Mix well.
2. Add yeast and vinegar, then 1 cup of flour at a time until enough flour has been added to the dough so that it does not stick to the hands. Let rise in warm place for 2 hours. Knead down and rise again for an hour.
3. Shape into rolls and let rise again for 1 hour. Bake in 400F oven for 15-20 min. Brush with melted butter when done.

MOM'S AIR BUNS (ROLLS)

Mom's Air Buns (Rolls) image

This recipe for light, soft, buns did NOT come from my Mom, but it is so good that I dedicate it to all Moms who bake bread..or anyone who bakes bread for that matter! I will give the original recipe, but I admit that I now use the ABM to knead the dough, and will give instructions for this variation at the end. Preparation time is the length of time for the "dough" cycle on my bread machine. For anyone wishing to make 100% whole wheat buns,(a variation of this recipe, and equally delicious IMHO), I have submitted it as recipe #168802 with minor alterations. More tweaking...I now like Mom's 100% Whole Grain Air Buns, recipe #186744 even better for a healthier version.

Provided by Sweet Baboo

Categories Yeast Breads

Time 2h20m

Yield 16 buns

Number Of Ingredients 10

Ingredients

1/2 cup warm water
1/2 tablespoon yeast
1 teaspoon sugar
1/4 cup lard (I use shortening)
1/4 cup granulated sugar
1/2 teaspoon salt
1 tablespoon white vinegar
1 1/4 cups warm water
1 1/2 cups white bread flour
3 cups more white bread flour

Steps:

Mix the 1/2 cup warm water, yeast, and 1 tsp sugar, and allow to proof.
Melt the lard, and mix in sugar, salt, vinegar, and warm water. When body warm, add the proofed yeast, and beat in 1 1/2 cups flour. Let rest for 15 minutes.
Knead in approximately 3 cups more flour.
Let dough rise till double (approximately 2 hours).
Deflate dough, and form into buns, any size, (I make 16 large) or loaves. Rise till double (takes approximately one hour, but depends on size/shape chosen).
Bake buns at 350°F for approximately 20 minutes.
For ABM, in my machine, on the "dough" cycle, I use 2 teaspoons of bread machine yeast, and I reduce the water to about 1 1/2 cups, the flour to 4 cups, adding a tad more water or flour as it kneads to get a smooth,soft ball of dough. I leave the other ingredients as posted.

AIR BUNS

Air Buns image

There are some other air bun recipes which are the same or similar to this... but this is one my mom always made at Christmas time so I'm posting it so I don't lose it :) we eat these as part of our cold Christmas Eve dinner every year. Then we eat them with turkey after Christmas dinner! I also once accidentally used this recipe to make pizza dough... best volcano pizza ever! :) *NOTE: Prep time does not include rising time.

Provided by Dominique353

Categories Breads

Time 30m

Yield 24 buns, 12 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup warm water
1 teaspoon sugar
1 tablespoon active dry yeast (or 1 envelope)
1/2 cup white sugar
1/2 cup cooking oil
1 teaspoon salt
2 tablespoons white vinegar
3 1/2 cups warm water
8 -10 cups white flour

Steps:

Combine first 3 ingredients and let proof for 10 minutes.
Mix next 5 ingredients in a large bowl.
Add yeast mixture to sugar-oil-water mixture.
Mix in 8-10 cups of flour or enough to make a nice soft dough that doesn't stick to your hands.
Put dough in a well greased container and let rise in a warm place.
Knead down once and let rise again.
Form into small balls (about 2" diameter or so) and place on a cookie sheet.
Let rise again until light and fluffy.
Bake in preheated oven 400F for 10-15 minutes.

Nutrition Facts : Calories 420.7, Fat 9.9, SaturatedFat 1.3, Sodium 197.7, Carbohydrate 72.7, Fiber 2.5, Sugar 8.9, Protein 9

Tips:

Key Ingredients and Substitutions:

Flour: All-purpose flour is the base of these light and airy buns. You can substitute whole wheat flour for a healthier option, but be sure to adjust the liquid ingredients as needed.
Yeast: Active dry yeast is the leavening agent that helps these buns rise. Be sure to check the expiration date on the yeast packet before using.
Sugar: Sugar provides food for the yeast and helps to brown the buns. You can substitute honey or maple syrup for a more natural sweetener.
Butter: Butter adds richness and flavor to the buns. You can substitute margarine or shortening if you prefer, but be sure to use a solid fat.
Milk: Milk provides moisture and helps to activate the yeast. You can substitute water or plant-based milk if you prefer.
Eggs: Eggs add structure and richness to the dough. You can substitute a flax egg or a chia egg for a vegan option.

Mixing and Kneading the Dough:

Be sure to proof the yeast before adding it to the dough. This will help to ensure that the yeast is active and will help the buns to rise properly.
Mix the dough ingredients together until they form a shaggy mass. Then, knead the dough for 8-10 minutes, or until it is smooth and elastic.
Place the dough in a greased bowl and cover it with plastic wrap. Let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.

Shaping and Baking the Buns:

Punch down the dough and divide it into 12 equal pieces. Shape each piece of dough into a round bun and place the buns on a greased baking sheet.
Cover the buns with plastic wrap and let them rise for 30 minutes, or until they have doubled in size.
Preheat the oven to 375°F (190°C). Bake the buns for 20-25 minutes, or until they are golden brown.

Conclusion:

Creating Light and Airy Buns:

The secret to light and airy buns is in the proofing and rising process. Be sure to proof the yeast before adding it to the dough and let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
Kneading the dough for 8-10 minutes will also help to develop the gluten in the flour, which will give the buns a light and fluffy texture.
Finally, baking the buns at a high temperature will help to create a crispy crust and a soft and airy interior.

With a little practice, you can easily make light and airy buns that are perfect for any occasion. These buns are great for sandwiches, burgers, or simply served with butter and jam.