Best Air Buns Recipes
MOM'S AIR BUNS (ROLLS)
This recipe for light, soft, buns did NOT come from my Mom, but it is so good that I dedicate it to all Moms who bake bread..or anyone who bakes bread for that matter! I will give the original recipe, but I admit that I now use the ABM to knead the dough, and will give instructions for this variation at the end. Preparation time is the length of time for the "dough" cycle on my bread machine. For anyone wishing to make 100% whole wheat buns,(a variation of this recipe, and equally delicious IMHO), I have submitted it as recipe #168802 with minor alterations. More tweaking...I now like Mom's 100% Whole Grain Air Buns, recipe #186744 even better for a healthier version.
Provided by Sweet Baboo
Categories Yeast Breads
Time 2h20m
Yield 16 buns
Number Of Ingredients 10
Steps:
- Mix the 1/2 cup warm water, yeast, and 1 tsp sugar, and allow to proof.
- Melt the lard, and mix in sugar, salt, vinegar, and warm water. When body warm, add the proofed yeast, and beat in 1 1/2 cups flour. Let rest for 15 minutes.
- Knead in approximately 3 cups more flour.
- Let dough rise till double (approximately 2 hours).
- Deflate dough, and form into buns, any size, (I make 16 large) or loaves. Rise till double (takes approximately one hour, but depends on size/shape chosen).
- Bake buns at 350°F for approximately 20 minutes.
- For ABM, in my machine, on the "dough" cycle, I use 2 teaspoons of bread machine yeast, and I reduce the water to about 1 1/2 cups, the flour to 4 cups, adding a tad more water or flour as it kneads to get a smooth,soft ball of dough. I leave the other ingredients as posted.
MOM'S 100% WHOLE WHEAT AIR BUNS (ROLLS) FOR ABM
I find most 100% whole wheat buns are very dense, and let's be frank, taste like the floor of a barn. This recipe is an adaptation of my "Mom's Air Buns" #168628, and makes delicious, soft, healthy,and easy to make rolls. I think the unusual addition of vinegar is what makes the difference. Edited to include links to recipe#419620, and recipe#419622 for those of you who wish to make whole wheat loaves instead of buns...same great taste and texture! For those unfamiliar with how to shape rolls, you may find it helpful to look at the following links for instructions: http://www.recipetips.com/kitchen-tips/t--1121/shaping-rolls.asp http://www.finecooking.com/articles/shaping-dinner-rolls.aspx
Provided by Sweet Baboo
Categories Yeast Breads
Time 3h20m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Put water, butter, honey, salt and vinegar in the machine.
- In the bottom of a one cup measure, put 2 tablespoons of gluten, and then fill the cup with W.W. flour.
- Put that, and another 3 1/2 cups of flour on top of the liquids.
- Add yeast to surface, and programme for "dough" cycle.
- I make two 9 inch pans of rolls, each with 9 rolls per pan, and let rise until double (the rolls will fill the pans).
- Bake at 350°F (I use convection bake) for approximately 20 minutes. Rolls will be deeply golden and oh so yummy.
Nutrition Facts : Calories 139.5, Fat 3.6, SaturatedFat 0.8, Sodium 130.7, Carbohydrate 24.6, Fiber 3.3, Sugar 2.9, Protein 4.1
LIGHT AS AIR BUNS
This was handed down from my mother, she made these many times and would usually just make a few batches at a time and freeze them. My brother loved them so much that for his birthday he would request them over cake. Of course he always got his way!
Provided by Donna Nelson
Categories Other Breads
Time 4h50m
Number Of Ingredients 9
Steps:
- 1. Soften yeast in 1/2 cup lukewarm water, in which 1 tsp sugar has been dissolved. Let stand about 10 minutes.. Put the 3 1/2 cups lukewarm water, 1/2 cup sugar, 1/2 cup lard or shortening and 1 tsp salt in a large bowl. Mix well.
- 2. Add yeast and vinegar, then 1 cup of flour at a time until enough flour has been added to the dough so that it does not stick to the hands. Let rise in warm place for 2 hours. Knead down and rise again for an hour.
- 3. Shape into rolls and let rise again for 1 hour. Bake in 400F oven for 15-20 min. Brush with melted butter when done.
AIR BUNS
There are some other air bun recipes which are the same or similar to this... but this is one my mom always made at Christmas time so I'm posting it so I don't lose it :) we eat these as part of our cold Christmas Eve dinner every year. Then we eat them with turkey after Christmas dinner! I also once accidentally used this recipe to make pizza dough... best volcano pizza ever! :) *NOTE: Prep time does not include rising time.
Provided by Dominique353
Categories Breads
Time 30m
Yield 24 buns, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 3 ingredients and let proof for 10 minutes.
- Mix next 5 ingredients in a large bowl.
- Add yeast mixture to sugar-oil-water mixture.
- Mix in 8-10 cups of flour or enough to make a nice soft dough that doesn't stick to your hands.
- Put dough in a well greased container and let rise in a warm place.
- Knead down once and let rise again.
- Form into small balls (about 2" diameter or so) and place on a cookie sheet.
- Let rise again until light and fluffy.
- Bake in preheated oven 400F for 10-15 minutes.
Nutrition Facts : Calories 420.7, Fat 9.9, SaturatedFat 1.3, Sodium 197.7, Carbohydrate 72.7, Fiber 2.5, Sugar 8.9, Protein 9
MOM'S 100% WHOLE GRAIN AIR BUNS (ROLLS) (KNEAD DOUGH IN THE ABM)
I submitted Mom's 100% Whole Wheat Air Buns (#168802) recently, but I have done some tweaking of that recipe, (which does not contain egg or milk), and I like this one better. Unlike many whole grain breads, these rolls are delicious, soft, and light. This is a reincarnation of Mom's Air Buns #168628, which uses white flour, and is a winner in the taste and texture department, but this one is much healthier because of the added protein and fibre.
Provided by Sweet Baboo
Categories Yeast Breads
Time 3h20m
Yield 16 rolls, 16 serving(s)
Number Of Ingredients 14
Steps:
- Put egg in a 2 cup measure, whisk, and add enough warm water to come up to the 1 1/2 cup line.
- Put this water/egg mixture, oil, honey, salt, vinegar, oats and seeds, in the bucket of the bread machine.
- Sprinkle the powdered milk on top.
- In the bottom of a one cup measure, put 2 tablespoons of gluten, and then fill the cup with whole wheat bread flour.
- Put that, and another 3 cups of flour on top of the liquids.
- Add yeast to surface, and programme for "dough" cycle.
- You may need to add an additional tablespoon or two of water to give a smooth slightly sticky dough when the machine begins to knead.
- I make either 2 9" round cake pans of rolls, each with 8 rolls per pan, or one pan of rolls, and form the other half of the dough into a rounded loaf, and let both rise till double (the rolls will fill the pans).
- Bake at 350°F for 20 minutes for the rolls, and approximately 25 minutes for the loaf. The rolls will be deeply golden brown, and oh so yummy!
SUPER SIMPLE AIR BUNS
There are recipes everywhere for buns but these take the cake. Anyone can do it, takes a little elbow grease to knead but they are amazing. My Mom shared this recipe with me and it's been in high demand ever since. I use All Purpose flour because it's what's usually on hand but Whole Wheat flour can easily be substituted.
Provided by ashleystone7
Categories Breads
Time 4h12m
Yield 24-28 buns
Number Of Ingredients 8
Steps:
- 1. In a large metal bowl combine water (this water should be tap hot, NOT BOILED if it's too hot you'll kill the yeast, if it's too cool it won't activate), sugar, salt and Vegetable Shortening. Stir until shortening has almost completely dissolved or is in very small lumps.
- 2. Sprinkle four cups of flour across the top of the liquid mixture creating a "blanket" effect (this is important) sprinkle on yeast.
- 3. Working quickly whisk in the yeast and flour to mixture, then switch to a wooden spoon and stir in another 2 cups of flour.
- 4. From this point forward your flour amounts will vary. Due to weather, climate, altitude etc the dough will continue to accept any where from another 1 to 2 and half cups of flour.
- 5. Knead in as much flour as the dough will accept until it is no longer sticky and feels smooth on the exterior. This takes usually about 15 minutes of good kneading and you'll be surprised at how much flour the dough will take.
- 6. Wash out metal bowl with hot water and dry thoroughly (do this quickly as you want the bowl to stay warm), place dough in bowl and cover with a clean tea towl.
- 7. Let rise 1 hour.
- 8. Punch down dough and let rise another 30 minute.
- 9. Shape dough into balls (this can vary based on desired finish product bun size. eg golf ball dough will rise and bake to about a small dinner roll size. I usually make them about the size of a small clementine for larger lunch size buns) and place on a greased cookie sheet.
- 10. Pre Heat Oven to 400 degrees. Cover and let rise another 1 hour, they will have doubled in size by then.
- 11. Bake in 400 degree oven for 12-15 minutes. You'll know buns are done by their golden color.
- 12. If you'd like a super soft exterior to these buns rub with a small amount of butter or margarine immediately after removing from the oven. This isn't necessary and the buns are excellent without this step.
AIR-FRYER STICKY BUNS
There's nothing better than a warm sticky bun on a chilly morning, or any morning for that matter. Hot out of the air fryer, dripping with buttery-honey and lots of coconut, I'm in heaven! -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Time 40m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Grease two 8-in. round baking pans that fit in air fryer. Cut thawed bread dough in half; roll each half into a 10x8-in. rectangle. Combine cream cheese, coconut and orange juice concentrate; spread mixture on dough. Roll up jelly-roll style, starting with long side. Cut each roll crosswise into eight slices; place in prepared pans. Cover; let rise until almost doubled, about 1 hour. , Preheat air fryer to 325°. In a microwave, melt butter and honey. Spoon 1 tablespoon butter-honey mixture over each bun. In batches, place pans in air fryer; cook until tops are golden brown, about 20 minutes. Immediately invert onto a serving plate. If desired, top with toasted coconut and orange zest.
Nutrition Facts : Calories 206 calories, Fat 10g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 235mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
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Air Buns Recipes -
Air buns have become increasingly popular over the years, and for good reason. They're light, fluffy, and perfect for any occasion, whether you're baking for a party or just a casual morning snack. These buns have a texture that is unique to anything else, thanks to the use of a special ingredient - air! Air buns contain more air than regular bread, which makes them incredibly light and airy. Air buns are versatile in their use and can be enjoyed plain or with different fillings, ranging from savory to sweet. They can be used as a complement to soups, stews, and other meals or enjoyed as a snack on their own.Varieties of Air Buns Recipes
There are many different types of air bun recipes out there that vary in terms of ingredients, methods, and flavors. Some of the most popular air buns recipe varieties include:Traditional Air Buns
To make traditional air buns, you'll need flour, yeast, sugar, salt, butter, and an egg. The dough is mixed, proofed, and then baked to perfection. These buns can be enjoyed plain or with your favorite toppings.Cheese Air Buns
Adding cheese to the traditional air buns recipe is a popular variation that is sure to be a hit with cheese lovers. Cheese air buns recipes often call for the addition of grated or shredded cheese to the dough, which is then baked to perfection.Chocolate Air Buns
For those with a sweet tooth, chocolate air buns are a delicious option. These buns have cocoa powder added to the dough, and chocolate chips, or chocolate filling is added before baking.How to Make Air Buns
The process of making air buns is relatively simple and involves a few key steps, including mixing, proofing, and baking.Mixing the Dough
The first step in making air buns is to mix the dough. The ingredients such as flour, yeast, sugar, salt, butter, and egg are combined either in a stand mixer or by hand to create dough that is soft, smooth and elastic. Some recipes suggest mixing briefly, while some require 10-15 minutes of kneading.Proofing the Dough
After the dough is mixed, it needs to be proofed, which is the process of allowing the dough to rise. Most recipes suggest setting the dough in a warm, draft-free spot and letting the dough rise approximately two times its original size. Proofing takes anywhere from 60 minutes to 2 hours depending on the recipe.Baking the Buns
Once the dough has been proofed, the buns are shaped and then baked. To achieve the light and airy texture indicative of air buns, some recipes suggest using steaming water in the oven as the buns bake. This can be achieved by either putting a dish of water on the bottom rack of the oven or spraying water using a water sprayer misting the buns.Tips and Tricks for making the best Air Buns
Making air buns that are soft, fluffy, and light requires some tips and tricks to get it right. Here are a few tips to follow:Use the right Flour
For the buns with the best texture, it’s best to use all-purpose flour rather than bread flour, which tends to create a denser bun.Don’t Overmix the dough
Overmixing the dough can cause it to become tough and chewy, making it crucial to mix only until the ingredients are combined.Proof the dough at the right temperature
The dough must be proofed in a warm environment that is not too hot nor too cold. Generally, a warm and humid environment, such as a closed oven with a bowl of warm water, can help in the proofing process.Do not skip the second proving
The second proving is a critical step to create a fluffy and airy texture in air buns, so don't skip it.Bake at the Right Temperature
It’s recommended to bake the buns in a hot oven, around 400-415°F or 204-213°C, for the buns to be cooked thoroughly with a golden crust.In Conclusion
Air buns recipes are a fantastic way to create soft, fluffy, and tasty buns that are perfect for any occasion. Whether you're a fan of plain buns, or you prefer adding different flavor variations such as cheese or chocolate, air buns are perfect in creating different flavors. Using all-purpose flour, not over-mixing the dough, proofing the dough at the right temperature and placing them to bake in a steamy oven can help you achieve the perfect air buns texture. With the tips and techniques outlined, you can create the best air buns in no time!Making air buns can be an enjoyable and rewarding experience. The light and fluffy texture of these buns make them a perfect accompaniment to any meal or snack. However, getting it right takes practice and some valuable tips. This article will explore some valuable tips to keep in mind when making air buns recipes.
Tip 1 - Use High-Quality Ingredients
One of the most crucial elements of making air buns recipes is using high-quality ingredients. This means using flour that has a high protein content, such as bread flour, which can provide the necessary structure for the dough to rise. Additionally, using fresh active yeast will give your buns the right texture and flavor. Other ingredients like sugar, salt, and water should also be of excellent quality as they can significantly impact the final result. Always ensure that you have fresh and high-quality ingredients on hand before you start making your air buns recipes.
Tip 2 - Pay Attention to Temperature
Temperature plays a crucial role in the success of air buns recipes. The temperature of your environment and ingredients can affect how your dough will rise. Yeast is particularly sensitive to temperature, so it's important to use warm water (around 105-110°F) to activate it. If the water is too cold, the yeast won't activate, and the dough won't rise. On the other hand, if the water is too hot, it can kill the yeast. Likewise, a warm environment can help the dough rise faster, while a cooler setting can slow the process down. Be sure to monitor the temperature of your dough and environment carefully to achieve the desirable results.
Tip 3 - Knead Your Dough Properly
Kneading your dough extensively helps to develop gluten, which is essential for creating the perfect structure for air buns. A well-kneaded dough is smooth, elastic, and can hold its shape without tearing apart. It's important to give your dough sufficient time to rest and increase in size before kneading it again. This process can take up to 30 minutes, so be patient and thorough when kneading your dough.
Tip 4 - Allow Your Dough to Rise Properly
Properly rising your dough is the key to achieving light and airy buns. To create an ideal environment for your dough to grow, cover it with a damp cloth or plastic wrap and place it in a warm, draft-free area. The dough should double in size after about an hour. However, make sure that you don't let it rise for too long as it can cause it to collapse later in the baking process.
Tip 5 - Shape Your Buns Correctly
Shaping your buns is an important step in the air buns recipe process. Rolling and shaping the dough correctly ensures that your buns will look beautiful and uniform in size. Divide your dough evenly into portions and shape into rounds or balls, taking care not to overwork the dough. You can also experiment with different shapes like knots, twists, or braids to add more visual interest to your buns.
Tip 6 - Steam Your Air Buns
Finally, the best way to cook your air buns is by steaming them. Steaming ensures that your buns stay soft and moist without becoming greasy or soggy. To steam your buns, place them in a steamer basket or bamboo steamer, making sure to leave some space between each bun to allow for expansion. Steam them for about 8-10 minutes or until they become puffy and fluffy. Avoid opening the lid of your steamer during the cooking process, as it can cause the steam to escape and affect the final result.
Conclusion
Making air buns recipes can be a rewarding and fun experience. By following these valuable tips, you can ensure that your buns come out light, fluffy, and delicious every time.