2 Hour Buns Recipes

TASTY BUNS

Steps:

• Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes.
• Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes.
• Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size.
• Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.

JASON'S GRANDMA'S 2 HOUR BUNS

Steps:

• In a large bowl, combine 2 cups of the flour, the sugar and yeast. In another bowl, whisk together the water, oil and egg. Add to the flour mixture and stir until well blended. Add the remaining flour and salt, stirring until the dough comes together.
• Knead for 5-7 minutes, scattering some extra flour on your countertop if it needs it, until the dough is smooth and elastic. Let sit and rise for 15 minutes, then punch the dough down and let it rise for another 15 minutes.
• Punch the dough down again and shape it into buns about half the size you want them to be once baked. Place them close together in a buttered or parchment-lined 9-x13-inch baking dish, cover with a tea towel and let them rise for about 1 hour, or until doubled in bulk.
• Meanwhile, preheat the oven to 350F. Bake the buns for 15-18 minutes, or until deep golden. Makes about 1 1/2 dozen buns.

PERFECT BRIOCHE BUNS

Steps:

• Measure all the ingredients.
• Add the milk, yeast and honey into the mixing bowl and whisk gently to combine. Set aside for 10 minutes to allow the yeast to activate.
• Add the eggs and yolks, vanilla, and sugar, and whisk gently to break the egg yolks.
• Add the flour and sea salt, and mix with a spatula or dough whisk to form a scraggly dough.
• With the dough hook attachment, knead the dough on speed 2 or 3 for about 3 - 5 minutes.
• Add the first portion of butter, in increments, after the first minute of kneading. Allow the butter to be mixed well into the dough. This should take about 1 - 2 minutes.
• Repeat with the other 3 portions of butter, kneading the dough for about 2 minutes after each addition.
• Make sure to stop the mixer to scrape down the sides of the bowl (and the bottom) between adding butter and kneading. You will have incorporated all the butter in about 9 - 10 minutes of kneading time.
• Once all the butter is incorporated, scrape down the sides and bottom of the bowl, and knead the dough for a further 5 - 15 minutes on speed 5 or 6.
• The dough will have been kneaded enough when it can be lifted fairly cleanly off the bottom of the bowl when picked up with the dough hook. It will be very soft and tacky to the touch, but shouldn't stick to your fingertips. Rather than strictly going by time, knead the dough until you have reached this consistency.
• Flour your work surface, and turn the dough out onto the floured surface. Lightly flour your hands and the surface of the dough to prevent the dough from sticking to your palms. Then flatten the dough with your hands to deflate.
• Fold in the edges of the dough towards the middle and gently press them into the dough (see pictures in my brioche bread loaf post for more information). Carefully flip the dough over, and then with the heel of your palms, shape the dough to form a tight ball.
• Carefully pick up the dough ball and place it back in the mixer bowl (or another large bowl).
• Let it rise until it has doubled in size, in a warm place (72°F), for about 1 hour.
• Turn the proofed dough out onto a lightly floured surface, and fold in the edges again as before towards the middle and press them in. Carefully flip the dough over (seam side down now). Tighten the dough into a ball with a smooth, taut surface (using the edges of your palms). Transfer the dough into the mixer bowl again.
• Cover and let it chill in the fridge for at least 8 hours, or up to 24 hours.
• Remove the chilled dough from the fridge. The dough will be much easier to work with now.
• Line a few baking trays with parchment paper. Keep a bowl of flour, a scale, and a dough cutter ready.
• Turn the dough out onto a lightly floured surface. Deflate the dough by flattening it lightly.
• Measure the weight of the dough, and then divide it into 16 pieces (about 75 g per portion).
• Each portion will bake into a burger bun that is 9 - 9.5 cm in diameter. Please see the table in the post for different sizes and yields.
• Place each dough portion on your work surface, with the smooth side down. Fold in the edges towards the middle. Pinch the seams together.
• Dip the smooth side of the dough in a little flour. Carefully flip the dough over, and then using a cupped palm, and with the seam side down, roll the dough portion on your work surface until you get a smooth dough ball.
• Place the smooth, rolled dough on the parchment paper-lined baking tray; 6 buns on a baking tray plus 2 more on another tray.
• Repeat with the other dough portions to get 16 smooth dough balls.
• After arranging the dough balls on your baking trays, flatten them slightly. Cover the buns loosely with plastic wrap. This is important to prevent a skin from forming on the dough as it proofs.
• Proof the bread in the covered loaf pans for about 2 hours at room temperature, or until doubled in size. Preheat the oven to 350°F / 180°C before baking the buns. You can check if the buns are proofed by doing the indentation test (see recipe notes).
• Once proofed, brush the tops with an egg wash. Optional - sprinkle sesame seeds on top. For more flavor, you can sprinkle everything bagel seasoning as well.
• Bake in preheated oven until golden brown on top, and the internal temperature registers 190°F / 88°C. This can take about 10 - 12 minutes.
• Remove from the oven and let the buns cool slightly.
• Transfer the buns to a wire rack and let them cool down to room temperature. They're ready to be served now.
• I prefer to bake one tray at a time. But you can bake two at a time as well, just make sure to switch the tray positions halfway through the baking time. To prevent over-proofing, refrigerate the remaining baking trays with the proofed buns (still covered in plastic wrap) until they're ready to be baked.

ONE-HOUR DINNER ROLLS

Steps:

• Preheat oven to 180 degrees Fahrenheit. In the bowl of an electric stand mixer whisk together 3 3/4 cups flour, sugar, yeast and salt.
• To a medium bowl add water, milk and butter and heat in microwave on HIGH power until it reaches 120 degrees on a thermometer, about 1 minute 15 seconds. Stir to partially melt butter (you just want to make sure it's softened through).
• Pour milk mixture into dry mixture in bowl of electric stand mixer along with lemon juice.
• Set mixer with a hook attachment then set mixer on low speed and gradually increase to medium-low, knead about 3 - 4 minutes until smooth and elastic while adding additional flour as necessary (dough should be lightly sticky but manageable).
• Cover bowl tightly with plastic wrap and rest 5 minutes. Meanwhile butter a 13 by 9-inch baking dish.
• Drop dough onto a lightly floured surface. Shape into an evenly level square, about 9 by 9-inches. Cut into 16 equal portions (don't have to be exact)
• Shape dough into 15 balls, while using excess dough from the 16th portion to add to smaller rounds as needed, and place shaped dough portions into prepared baking dish.
• Dampen hands with water and brush tops of dough with the water (just so they don't dry while rising in oven). Transfer to oven, close oven and turn oven off, allow rolls to rise 20 minutes (don't open oven door).
• Remove from oven and preheat oven to 375 degrees Fahrenheit (this should take about 5 minutes, so just allow rolls to rest on counter while oven preheats).
• Bake in preheated oven 14 - 16 minutes until tops are golden brown. Remove from oven and run the top of a stick of butter along tops of rolls just to coat. Serve warm. Store in an airtight container (I recommend rewarming cool rolls in microwave for best results.

TWO-HOUR BUNS

Steps:

• Mix yeast well with first 4 cups flour.
• In a large, lightly greased mixing bowl, place flour and yeast and add remaining ingredients, adding approximately another 4 cups of flour to form soft dough.
• Cover and let rise 15 minutes and punch down.
• Let rise again for 10 minutes and then form buns, placing on cookie sheets.
• Let rise in warm place (in the oven with the light on) for 30 minutes.
• Bake 15 minutes at 375°F.

2 HOUR BUNS

Steps:

• Combine first 5 ingredients.
• Add eggs and add enough flour to make a soft dough.
• Pat with oil.
• Let rise 15 minutes and punch down every 15 minutes to make an hour.
• After the hour form into buns, and place on greased pans.
• Let rise another hour, and bake at 350 degrees for 20 minutes.

POPPY SEED BUNS

Steps:

• Roll out the dough into a long, flat piece. Place the prepared poppy seeds into the center of the piece.
• Seal both ends of the dough, keeping the poppy seeds on the inside. Roll the dough into a spiral shape. Place buns next to each other on a lined baking sheet.
• Let buns rise for about an hour. Using a small bowl, whisk eggs with sugar. Glaze each bun using an egg mixture.
• Bake in a preheated oven, at 350 °F, for about 30 minutes or until golden brown.

2 HOUR BUNS

Steps:

• 1. Combine first 5 ingredients add the eggs add enough flour to make a soft dough pat with oil and cover let rise 15 minutes then punch down repeat this step 3 more times on the 4th rise make into buns. Let rise 1 hour Bake at 350 degrees for 15 -20 minutes brush with butter immediately after taken out of oven