No fail Buns
These no fail buns are perfect buns for any occasion. They are soft and fluffy and can be made with a combination of all purpose and whole wheat flour if desired. Make a double or triple batch and freeze some for later. These buns contain a fair amount of sugar for the amount of flour that is used, which makes them a bit sweet. If you don’t like sweet buns, then try my other bun recipe here which is not quite as sweet.
If you want to use this bun recipe to make cinnamon buns or monkey bread, then you will find the sweeter dough perfect for those.
These buns are family favorite and are fairly quick. I make them on a Sunday and we have fresh buns for lunches or alongside a few dinners for the week. They freeze well, so make yourself a double batch and freeze (what didn’t get gobbled up fresh from the oven), then just pull out what you need for the next day on the evening before. They will last on the counter for 3 or 4 days, but if you aren’t going to use them all up by then I recommend freezing some for later.
No Fail Buns
- 1 c warm water
- 1 package or 2 ¼ tsp yeast quick rise or regular
- ¼ c sugar
- 1 tsp salt
- 3 tbsp butter softened
- 1 egg beaten
- 3 ½ to 4 cups flour
- Put water and yeast in a large bowl and let sit for 7 minutes.
- Add the next 4 ingredients and whisk until blended. Add 3 ½ c flour, Mix and knead well, about 3 to 5 minutes.
- Add up to ½ c more flour as needed until no longer sticky.
- Place dough in a greased bowl, cover and let rise 45 minutes.
- Punch down. Shape into 12 buns. Place in a greased casserole dish.
- Let rise 90 more minutes. Preheat oven to 350 degrees F.
- Bake for 27 minutes. Remove when golden brown and brush tops with butter while warm.