Low Sodium Steamed Buns
Delightfully fluffy and irresistibly tender, these Low Sodium Steamed Buns are a healthier twist on a classic favorite. Perfect for those watching their salt intake, this recipe delivers airy, melt-in-your-mouth buns without sacrificing flavor. Made with simple pantry essentials like all-purpose flour, unsalted butter, and a touch of sugar, the buns rely on instant yeast and a gentle steaming technique to achieve their signature pillowy texture. With just 12 minutes of steaming time and a straightforward prep process, these buns are ideal for pairing with your favorite low-sodium fillings or enjoying on their own. Elevate your homemade bread game with this easy, heart-friendly recipe that offers classic comfort while keeping sodium levels in check!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 tablespoon Instant yeast
- 2 tablespoons Sugar
- 2 tablespoons Unsalted butter (softened)
- 0.75 cup Warm water (around 110°F or 43°C)
- 0.25 cup Milk (low-sodium, unsweetened, or plant-based alternative)
- 1 teaspoon Baking powder
- 1 teaspoon Vegetable oil (for greasing)
Instructions
In a small bowl, combine the warm water and instant yeast. Let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated.
In a large mixing bowl, whisk together the all-purpose flour, sugar, and baking powder.
Add the activated yeast mixture, milk, and softened unsalted butter to the dry ingredients. Stir with a wooden spoon or use your hands to bring the dough together.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until it is smooth and elastic. If the dough feels sticky, add a small amount of flour, a tablespoon at a time.
Lightly grease a clean bowl with vegetable oil and place the kneaded dough inside. Cover the bowl with a damp kitchen towel or plastic wrap, and let the dough rise in a warm place for about 1 hour, or until it doubles in size.
Once the dough has risen, punch it down gently to release air. Divide the dough into 10 equal portions and shape each into a smooth ball.
Cut small squares of parchment paper (approximately 3 x 3 inches) and place each dough ball onto one square. Cover the dough balls with a damp towel and let them rest for an additional 15 minutes.
Prepare a steamer by filling it with water and bringing it to a gentle boil. Arrange the dough balls (with their parchment paper squares) in the steamer basket, leaving space between them to expand.
Steam the buns over medium heat for 10-12 minutes. Avoid opening the steamer during the cooking process to prevent the buns from collapsing.
Once steamed, carefully remove the buns from the steamer using tongs and let them cool slightly before serving. Enjoy the low sodium steamed buns plain or with your favorite low-salt fillings!
Nutrition Facts
Calories |
1702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 469 mg | 20% | |
| Total Carbohydrate | 308.0 g | 112% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 27.4 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 134 mg | 10% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 560 mg | 12% | |
*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.
