Butter Pan Buns
by Darlene Green of Silver Birch Restaurant
Servings
24 buns
Ready In:
2hrs 30min
Calories:
184
Difficulty:
Easy
Background
Butter pan buns
By: Darlene Green of Silver Birch Restaurant
On my day off I love to have the whole family for a big dinner. This recipe is a favourite especially with my granddaughter Melanie. We have done baking together in the past and she definitely has a knack for it. Easter Sunday with the help of her dad and Facebook video we tackled the project. The buns turned out just perfect. I couldn’t be more proud!
Ingredients
- 2 1/2 cups warm milk (any kind will do)
-
4 tsp traditional yeast
-
1/2 cup white sugar
-
1/2 cup melted butter, cooled slightly
-
1 tbsp table salt
-
2 large eggs
-
6-7 cups all purpose flour
This recipe is easy to do and versatile. The dough can be shaped into pan buns, burger buns, braided loaves and more. It yields 24 buns, has a good shelf life and freezes well. It is comfort food at its best.
Step by Step Instructions
Step 1
Heat milk until warm to the touch.
Step 2
Sprinkle yeast over warm milk. Let sit until foam floats to the top. If foam fails to appear your yeast is too old!
Step 3
While you wait for the yeast to do its thing, measure 6 cups of flour and salt into a mixing bowl (or stand mixer bowl) and give a little stir.
Step 4
Make a little well in the centre and place sugar, eggs, melted butter, and foamy yeast.
Step 5
Start stirring to incorporate it all. The dough should be a bit sticky. Sprinkle the counter top with a handful of flour. Scrape dough out of the bowl and begin the messy job of kneading. Knead for about 5 minutes adding a bit of flour to make a very soft dough. Place back in the bowl, cover with plastic wrap. Let it rise in a warm place for 1 hour or until doubled in size.
If using a stand mixer, use the dough hook and mix on low until a dough forms adding more flour to make a very soft dough. Knead for about 5 minutes on medium. Remove hook, cover bowl and let rise in a warm place for about 1 hour.
Step 6
When the dough is doubled rub your countertop and hands with a bit of oil. Scrape the dough out of the bowl onto the counter. Knead a few times forming a smooth mound. Divide into 24 lumps. Round them out but don’t worry if they are not perfect! Place on a parchment lined sheet pan. Rub tops with a bit of oil or spray with PAM.
Step 7
Cover loosely with plastic wrap and let rise for 30 to 40 minutes or until doubled.
Step 8
Place in a preheated 400 degree oven on a middle rack for about 15 to 20 minutes until rich golden brown.
This recipe is easy to do and versatile. The dough can be shaped into pan buns, burger buns, braided loaves and more. It yields 24 buns, has a good shelf life and freezes well. It is comfort food at its best.
Nutrition
