Low Sodium Soft and Fluffy Baked Buns
Indulge in the ultimate homemade baking experience with these Low Sodium Soft and Fluffy Baked Buns, a heart-healthy twist on the classic dinner roll. Perfectly airy and pillowy, these buns are made with low-sodium milk and an optional salt substitute, ensuring all the flavor without the extra sodium. With a combination of all-purpose flour, unsalted butter, and just a hint of natural sweetness from granulated sugar, these rolls rise to golden perfection thanks to active dry yeast. They’re ideal for anyone looking to reduce sodium intake while still enjoying fresh, buttery bread at its finest. Whether served warm with a spread of your choice or used to complement hearty soups and salads, these versatile buns are sure to be a crowd-pleaser. Plus, with straightforward step-by-step instructions, they’re easy to make even for beginners!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 tablespoons Unsalted butter
- 2.25 teaspoons Active dry yeast
- 1 cup Low-sodium milk (warm, about 100-110°F)
- 1 Egg
- 0.5 teaspoons Salt substitute (optional)
- 2 tablespoons Water (if needed to adjust dough consistency)
Instructions
In a small bowl, combine warm milk and sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes, or until the yeast becomes foamy.
In a large mixing bowl, combine the all-purpose flour and salt substitute (if using).
Melt the unsalted butter and whisk it together with the egg in a separate small bowl.
Add the yeast mixture and the butter-egg mixture to the flour. Stir until the dough starts to come together, then knead it by hand or with a dough hook attachment on a mixer for about 8-10 minutes, until the dough is smooth and elastic. If the dough feels too dry, add 1-2 tablespoons of water as needed.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp towel and let it rise in a warm place for about 1 hour, or until it doubles in size.
Once the dough has risen, punch it down to release any air pockets. Divide the dough into 8 equal pieces and shape them into balls.
Place the dough balls on a parchment-lined baking sheet, leaving a couple of inches between each one. Cover with a damp towel and let them rise again for 30-40 minutes, or until they are puffy and nearly double in size.
While the dough is rising, preheat your oven to 375°F (190°C).
Bake the buns for 15-20 minutes, or until they are golden brown on top. Remove from the oven and allow them to cool slightly before serving.
Enjoy your soft and fluffy low-sodium buns as part of a meal or on their own!
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 151 mg | 7% | |
| Total Carbohydrate | 314.9 g | 115% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 37.9 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 380 mg | 29% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2813 mg | 60% | |
*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.
