Great Big Poufy Buns
Fluffy, golden, and irresistibly soft, these Great Big Poufy Buns are the ultimate homemade treat for bread lovers. Perfect as a side for family dinners, a base for sandwiches, or simply slathered with butter, these rolls are as versatile as they are delicious. Made with warm milk, melted butter, and a perfectly proofed yeast dough, these buns rise to spectacularly airy heights, earning their "poufy" name. With minimal prep time and straightforward instructions, they're an excellent choice for both novice bakers and seasoned pros. Finished with a brushed layer of buttery gloss, these buns not only taste amazing but look bakery-perfect right from your oven. Whether served fresh or stored for later, these homemade rolls offer a delightful homemade touch to any meal.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 teaspoon Salt
- 2.25 teaspoons Instant yeast
- 1.25 cups Warm milk (approximately 110°F)
- 4 tablespoons Unsalted butter, melted
- 1 large Egg
- 1 tablespoon Additional melted butter (for brushing)
Instructions
In a large mixing bowl or the bowl of a stand mixer, combine 3 1/2 cups of the all-purpose flour, granulated sugar, salt, and instant yeast. Stir to mix the dry ingredients thoroughly.
In another bowl, whisk together the warm milk, melted butter, and egg. Make sure the milk is warm but not hot to avoid killing the yeast.
Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms. If using a stand mixer, begin kneading on low speed. Gradually add the remaining 1/2 cup of flour, a little at a time, until the dough pulls away from the sides of the bowl but is still soft and slightly tacky to the touch.
If kneading by hand, transfer the dough to a lightly floured surface and knead for about 8–10 minutes, adding small amounts of flour as needed, until the dough is smooth and elastic.
Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for 1 to 1.5 hours, or until doubled in size.
Punch down the dough to release air bubbles, then divide it into 8 equal portions. Shape each portion into a smooth ball and arrange them on a greased or parchment-lined baking sheet, spaced slightly apart.
Cover the shaped buns lightly with a kitchen towel and allow them to rise for another 30–40 minutes, or until puffy and nearly doubled in size.
Preheat your oven to 375°F (190°C). Once the buns are ready, bake them in the preheated oven for 18–20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
Immediately after removing the buns from the oven, brush their tops with melted butter for a glossy finish and extra softness.
Allow the buns to cool slightly on a wire rack before serving. Great Big Poufy Buns are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
2674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 43.2 g | 216% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 422.4 g | 154% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 53.7 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 490 mg | 38% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 1137 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
