Saturday, May 15, 2010

Air Buns


I love homemade bread and buns, and baking buns is very therapeutic for me.
I usually add  half whole wheat flour, but this time at the request of my kids, I didn't.
This recipe makes a very light and airy bun. So good.

  • 4 1/2 cups warm water
  • 2 tbsp. quick rise yeast
  • 1 cup oil
  • 1 tbsp.vinegar
  • 2 tsp.salt
  • 1/2 cup sugar ( I use 1/4 cup)
  • 10 cups flour/ a little more if needed
  1. start with about 6 cups flour, add the yeast salt and sugar and stir together.
  2. add the warm water, oil and vinegar.
  3. stir together with a wooden spoon adding more flour till it is hard to stir.
  4. add remaining flour a bit at a time till you have a soft, smooth and elastic dough that is no longer very sticky when kneading.
  5. knead for a few minutes by hand on a floured surface.
  6. let rest in greased and covered bowl in a warm place for about 40 minutes. I use my oven with the light on.
  7. Make into buns by either pinching off a piece of dough the size of an egg. Shape into a ball.
  8. Place it onto a 11 x 15 inch baking sheet about three buns across and 4 buns down. About an inch apart from each other. 
  9. Let rise for another 40 minutes.
  10. Bake for about 20 minutes at 375 degrees. Watch your oven, temperatures vary.
  11. Share and enjoy!!!!!

73 comments:

  1. Have been waiting for this one every since the photo was wrongly posted a while back =)

    Give or take, about how many does this recipe make? Can't wait to try it, they look delicious!

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  2. I love the name "air buns". They certainly look light and very appetizing.

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  3. These look wonderful! I too was wondering how many this recipe makes.

    Thank you for sharing!
    *hugs*
    Debbie

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  4. Do you use "bread flour" I find in my donuts and rolls, the bread flour makes them even more light and airy!
    I can't wait to try this recipe.
    Thanks

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  5. Charlotte...I know you have no time for baking buns today! They look wonderful.

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  6. these look great. i have them rising in my oven right now. i added some vital wheat gluten to the recipe. it looks like these should make a lot! i love your blog!!!

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  7. Air buns....and strawberry jam. On this most special day in your family.....many blessings. Kathy (MGCC)

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  8. Very Interesting - as always. I really like your blog!!

    Common Cents
    http://www.commoncts.blogspot.com

    ps. Link Exchange??

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  9. Those look fantastic- since I've got bread baking right now I'm gonna have to wait until tomorrow or Monday to make these. Thanks again Girls!

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  10. LOVE your blog, feel so at home. Growing up w/ good ol mennonite(german) cooking is the best! Can't wait to get more wonderful recipes in my inbox from your blog!

    Candace

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  11. I love home-made buns, and to be honest I'm like your kids...I love them with pure white flour...They are the best.
    Hope you are having the best day of your life.

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  12. I will be trying this recipe.I love to bake buns and bread.
    Blessings,Ruth

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  13. Charlotte. .the buns look ever so light and puffy . .
    I hope you have been walking around on air all day .. blessings.

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  14. I love anything made with yeast! I am going to be making these real soon. Sometimes an all white bun is a must..I use unbleached flour and feel better:)

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  15. these rolls came out fantastic! i got about 60 from this recipe. and they ar big! i made a garlic/parsley compound butter to serve with them and everyone was going a bit roll crazy! and the house smelled wonderful!diald

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  16. I can see why your blog was chosen to highlight. WOW! That's my comment.

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  17. Charlotte the buns look great. Thinking about all of you today...

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  18. Hi Ladies
    I have recently found your blog, and the fact that it seems some of you cooks and bakers are from lower mainland BC makes it rather special to me! It is neat to find an online source for some mennonite/german faves, as I grew up in a very mennonite town, and many of your recipes are familiar in name. I wonder if you'd be able to help me... I'm looking for a particular yeast dough bun, I think similar to a butterhorn, but called "lemon buns". They are rolled and baked like cinnamon buns and filled with a lemon filling that I seem to recall being like lemon pie filling... though perhaps lemon curd. Does this sound familiar? I lost touch with the mennonite lady from paraguay who made these treats, and always wished I knew how to make them. Any advice would be appreciated! Thanks!

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  19. The last two recipes posted on this blog have memories flowing back of my Grandmother in the kitchen, baking away.
    Thank You!!!
    Keep up the great work :)

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  20. amylove, is this what you are looking for?
    http://mennonitegirlscancook.blogspot.com/2008/11/butterhorns.html

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  21. Charlotte, they look and sound wonderful! Sometimes I bake a similar recipe ... I do about half the size in my mixer and also add a few eggs.

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  22. funny, we are just cleaning out my mother's condo for sale, and we came across her Altona cookbook, two actually, one was very stained and well used. My sister and I reminisced about Grandma Friesen buns and bread and all the so yummy foods she used to make when she visited. I will have to make some soon.

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  23. Charlotte...thank you for this tasty recipe. I can't believe how easy it was compared to my regular bread recipe. I made very large buns for sandwiches. I guess I got carried away. For my breakfast, I toast them on a griddle and smear them with homemade strawberry jam. I'll be using this recipe to make my pepperoni rolls, too. Blessings to you.

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  24. Hello to all you and thank you for a wonderful site. I visit everyday, and love to read all the comments and the recipes are always great to read and try.
    I will definitly be trying the air buns, no eggs and no milk. Doesn't get any healthier than that. Thanks again from a Texas gal.
    JOY

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  25. Thank you for this recipe! I've made these twice now. Once with vinegar, once with out. I have not noticed any taste or texture difference the vinegar makes, so I'll probably continue to make these with out the vinegar. I cut the recipe in half, let my bread machine do the work & let the dough rise in an oiled bowl. Made 30 buns.

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  26. The Vinegar is added to help them stay fresh longer - that is all!

    Since homemade breads and buns don't have any preservatives to help keep them from going moldy,I think it's an interesting discovery!

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  27. Hi there! I've made these a few times. When they're good they're awesome, but sometimes not so good. Wondering what kind of yeast you use...bulk ever? Or just in the little jars. I also wonder about using my Bosch...more flour then? (Tennis elbow=use the machine) Regular or convection? I need to write down what I do each time and when they turn out so lovely--WRITE it DOWN and don't deter from that!!! Any help on any of these comments? You gals ROCK!!!!

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  28. These look awesomely yummy! Just wondering if these produce a very soft crust, or more chewy and thick crust? I would love to make these, but I have a picky brother who prefers a very soft tender roll to a dense chewy one, and I don't want to make something only to have it go to waste! Thanks so much!

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  29. these are a soft chewy bun, so you can go ahead and make them with confidence that your guest will like them :)

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  30. I made these last week using 1/2 the recipe and they turned out wonderfully soft & airy! thank you so much for sharing your excellent recipes!!!!!

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  31. Going to try these for Thanksgiving dinner - whoot! Looks delicious!

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  32. i love air buns but every time i try to make them they turn out heavy and dense rather then light and airy, i know i am doing something wrong but i con't pin point what it could be....please help!!!!!

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    Replies
    1. When you knead bread and bun dough you have to be very careful not to stretch the dough out at all when you are kneading. This breaks the gluten strands and makes for heavy bread. I am mindful of this since a chef told me this.

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  33. Anonymous
    I am sorry that you are having difficulty. The main suggestions I have for you are this-
    1-make sure your liquid ingredients are warm enough but not too hot. For example you should be very warm to touch but not so hot that it would spoil the yeast.
    2- make sure you have a soft dough, even a wee bit sticky is better than the dough being to hard.
    3- most of all be patient with the rising time. perhaps you need more rising time than suggested. let the dough rise in a warm place. like the oven with the oven light turned on.
    good luck, i hope this helps.

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    1. I learned to check expiration dates when working with either baking powder or yeast. We tend to let them stay in our cupboards for years and expect them to perform. There is a big difference.

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  34. I have been searching for a bread recipe for years that my father's mother used to make and everyone I have asked never had an actual recipe it was always just a pour and go type thing and this sounds very familiar to what I have been trying to make for years....can't wait to try it!!

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  35. Hi there! Just wondering if anyone has used this recipe with their Bosch mixer...I've tried a couple of times and they're not quite as 'airy' with the Bosch. Any hints? (Got tendenitis and the machine is easier...)

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  36. Gammi, I don't have a bosch machine, but I do use a Kitchen Aide. I find that I don't have to use as much flour when I use the machine rather than by hand. I wonder if that could be the problem for you. Try using a little less flour not sure by how much less, but it come to a ball, let the machine run to knead it, and it may feel just a little tacky, but not sticky that it sticks to your hands.

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  37. Oh no, I better get going. I'm going to be very busy today. For dinner tonight, I decided to make Lovella's gorgeous cabbags rolls and now I have to make these beautiful air buns to go with them. I can't wait for dinner tonight. Thanks for the recipes, ladies. LOVE this website.

    Susan xo

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  38. Oh my gosh, I am going to be so busy today. I decided to make Lovella's gorgeous stuffed cabbages and now I have to make these beautiful little air buns to go with them. Thanks so much for the recipes, ladies.

    Susan xo

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  39. DELICIOUS!!! A nice crusty exterior with a soft, fluffy interior. I made them last night to go with Lovella's stuffed cabbage rolls, which were also divine. These recipes are wonderful. I'm making one of the chicken recipes for dinner with the cheddar cheese bread. Can't wait.

    Susan xo

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  40. I am looking for a recipe from a Mennonite cook book I bought years ago in Portage. It was for 30 minute buns.

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  41. I just made these tonight and all I can say is "Thank You!" I've never been able to make buns work for me, but these turned out perfect. I will definitely be making these again...and again...and again!

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  42. I have made these buns quite a few times since I found the recipe. Followed it to a T and they ALWAYS turn out perfect. I have gotten soo many compliments on them!! THanks so muh for the recipe!! Also love your cinnamon bun recipe toO!!

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  43. I made these Air Buns previously using half whole wheat and half white flour and they turned out great (I also halved the recipe which made 30 buns). I just made the recipe again (this time using the full amounts for a big family dinner, but less ratio of whole wheat flour this time) and at the end of 20 min, the buns still looked really pale. The insides were fluffy and done, and the outside had a nice crust, but no color. I let the buns sit in the oven for another few minutes, and even moved the pans up a notch, but they still stayed pale. I am flummoxed. Any suggestions?

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    1. Did you remember the salt? Salt is what browns up your bread and buns. If you leave it out your baking will be pale. Just a thought.

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  44. I stumbled upon this recipe of yours about 6 months ago and have fallen in love with it. absolutley, hands-down the BEST buns ive ever had. so simple to make! my kids LOVE them and they sure are a family staple now! THANK-YOU SO MUCH!

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  45. Hello! I love these buns! But everytime I make them they are flat. They taste great though. Any suggestions? I did try letting them rise longer and they are still flat. I let them rise in the oven with the light on.

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    1. there could be several factors to your dilemma. First thing I would suggest to you is check the expiry date of your yeast. If the yeast is old you know the problem. If not then the next question I have is about your dough. Is it stiff enough? It all depends on the humidity and altitude factor and how well the flour absorbs the liquids.What part of the country do you live.
      I know that when I was visiting BC from the prairies I baked buns and they went completely flat on me too. It was a very wet day that day, so I blamed that...sounded like a good enough excuse to me. Other than that I really don't have any other suggestion. Good luck trying it again.

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  46. Thanks for the feedback!! My yeast is fairly new so I don't think it's that. We live in southern manitoba. Someone had suggested it might be too humid in our house and our house is on the humid side but it was a very cool day when I made them. I will keep trying however! Thanks again!

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  47. I'm enjoying your blog. I had many roommates that were Mennonite in Man. these recipes sound familiar. Can you tell me if the Air Buns recipe needs changing when using traditional yeast - all I have on hand and really want to make them now!

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    1. If you ever need to change the recipe from quick rise yeast back to traditional, you just dissolve the yeast according to the package directions and add a bit more flour to accommodate the extra liquid.

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  48. Just wondering if you have a recipe for gluten free white buns like these ones? I have found GF brown buns, but am really craving a good old white bun. They look delicious!

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    1. I know the craving! I am sorry , I have not yet developed a recipe for buns that would be able to take their place alongside these Air buns ... but I haven't given up yet either !

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  50. I've made these buns a number of times, and love them. Recently someone asked me why I don't punch down the dough after the first rising before forming the buns and I said "um, because....they didn't tell me to?" Should I be punching down the dough at any point?
    -Colleen

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  51. I have made these buns and my family is always after me to make more. I use this recipe to make my chheese buns and cinnamon buns as well they are awesome recipe to make and everyone enjoys them

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  52. When you say " make into buns"... Could you spell that out for me?? Im new to this whole bun baking thing and i need to know how big of a peice of dough i should have..do i roll it into a ball? How far apart should they be on the baking sheet? ...... HELP!!!!

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    1. I tried to make the instructions a little clearer. Some people pinch the dough off between thumb and forefinger to make the bun, others roll it on the counter to shape into the ball. Do what you are comfortable doing. They don't have to look perfect to taste good. I hope you try making them and enjoy the process. I wish I could give you a lesson in person :)

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    2. now, im a tad bit ahead of you guys over here in Mozambique , but I got an early start and i think I may have actually done this! woot woot. They are just baking now, so hopefully they will come out edible- but they went in smelling and looking great!

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    3. Heather, do let me know how they turned out for you. I hope they didn't just smell and look great but tasted great as well.

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  53. I wish you could too!!! I grew up in SE Manitoban surrounded by my mennonite friends whose moms made their homes smell like heaven every weekend.... My mother, who could make any kind of caserole under the sun, was NOT a bread maker/ baker/ etc, and as such, i never really learned to cook much. ( or at all) since my mother used to pre fry up all our hamburger and freeze it for easy meals bc she worked nights as a nurse, I once famously called her from the grocery store ( shortly after getting married) bc i couldnt find the hamburger....she was dumbfounded, saying its right there by the meat!! I replied...but all the stuff here is red, it looks nothing like yours!!!! ( true story...really) i cooked everything from a frozen box for years. But now we are missionaries in Mozambique and I am learning how to cook out of neccesity, and finally, bc im starting to enjoy it! We have adopted two kids and with a hungry husband as well, i need to learn how to bake or it will cost me a fortune to keep them fed! So feel free to pop on over and give me a lesson...ive got a whole WHACK of expat ladies and missionaries over here who would be forever grateful. This whole bun making etc thing is new...but im getting there!!!! Thanks for the advice!

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    1. Heather, this is such a cute story. Thank you for sharing it with us. There are many stories like this out there. My mom was always the one in the kitchen cooking and truth be told I wasn't particularly interested in being in there with her when I was a teenager. So when I got married I learned many of these things by trial and error, but I always knew who to call when I needed help. My mom was willing to teach me, I wasn't a willing student until I needed to learn it for myself. I wish you God's blessing as you and your family work and live in Mozambique serving the Lord together. I hope you find lots of recipes at MGCC that can work for you there. Keep in touch and let us know how it is going for you and how we can pray for you too. We also have a place on the blog that says request prayer, or you can email me personally. crpennser@gmail.com

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  54. Charlotte- ill pop you an email later- but just so you know... the buns turned out great! my hubby loved them ! The bottoms seemed to get a bit crisp but my daughter said that was her favorite part, im wondering if that is due to baking in a gas oven? Ive now got a batch of cheese stuffed breadsticks in the oven (from this website) and I really went out on a limb (since its going so well) and used the same dough to make some perishky type buns but with mince and some pizza type fililngs in them.... hopefully its not a grand mess! We are just starting our hot season, so since ive got the baking bug im doing as much as I can to put in our freezer before it gets ridiculously hot (last year we had days plus 47 and even one plus 50 day... CELSIUS!!!) How do I adjust baking times for things like buns etc, if its extremely hot/ humid? Just so I know for the future.
    Blessings!

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    1. Yikes, 50 degree celsius....my only advice to you regarding baking in the temperature is DON'T DO IT! :) Sounds like you are having fun though experimenting. Bake away girl!

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  55. What a beautiful website you have here. Your generosity with the recipes is a blessing! Today I'm making the air buns but I included a cup of sourdough as part of the liquid. I'll report back on that, but they look great as they're rising.

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    1. They are wonderful with the sourdough. Resist the urge to make them larger, they must be egg size. Great!

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  56. Carlota, Thank you for the kind compliment.....that our generosity with the recipes are a blessing....that is so kind.
    Tell me about your sourdough starter, I am very intrigued. I have never made sour dough bread....how do you make the starter to make the dough and would and then still use yeast if you use sour dough? I am glad that they turned out for you.

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  57. Just made these today! Wow! A lot of buns, and they are delicious!

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  58. I have made this recipe a few times and received great reviews. The recipe is perfect...and tastes great!

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  59. I made 60 buns out of this recipe they are awesome :) thank you for sharing it !!!

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