Kimone’s Kitchen: Baking Buns 101
Hey everyone! This week in Kimone’s Kitchen, we’re diving into the art of baking buns. There’s nothing quite like a fresh, store-made bun to elevate a sandwich or burger—and now, we’re baking our own right here! Today, I’ll share a basic recipe to get you started and spill a few insider tips on how small ingredient tweaks can make a big difference in your baking.
Here’s a taste of our process—and yes, those pictures you’re seeing are fresh from my oven! Sausage buns, burger buns, kaisers—you name it, we’re baking it. Stop by and try some of our store-made buns and see the difference for yourself.
Recipe: Basic Soft Buns (for Sandwiches, Burgers or Paninis)
Ingredients
- 3 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 2 1/4 tsp (1 packet) active dry yeast
- 1 cup warm water (110°F)
- 2 tbsp unsalted butter, melted (plus extra for brushing)
Instructions
- In a large bowl, mix flour, sugar, salt and yeast.
- Add warm water and melted butter. Mix until dough forms.
- Knead for about 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover and let rise for about 1 hour or until doubled in size.
- Punch down, divide into 8-10 pieces and shape into buns.
- Place buns on a baking sheet, cover and let rise for 30-40 minutes.
- Preheat oven to 375°F (190°C). Brush buns with a bit more melted butter for a soft top.
- Bake for 15-18 minutes or until golden. Cool before slicing.
Kimone’s Tips: Eggs, Milk and Butter vs. Just Butter – What’s the Difference?
Now, here’s where things get interesting. Ever noticed how buns made with milk, eggs, and butter come out with a deeper, richer color? That’s no accident. Those ingredients add extra protein and fat, giving a slightly darker color during baking—a look some people think means they’re ‘burnt.’ Not true! That golden-brown hue is all about richness and flavor, adding a creamier, fuller taste and texture that can’t be beat.
If you prefer a lighter bun, using just butter (no milk or eggs) is a great option. These buns will be softer and lighter in color, perfect for those who like a more subtle flavor. They’re still soft and delicious—just a bit simpler on the palate and visually lighter.
So, what’s the takeaway?
- Milk & Eggs: Richer flavor, darker color, soft and creamy texture.
- Just Butter: Lighter, still fluffy, softer look and taste—perfect for a Panini or sandwich where the bun doesn’t take center stage.
Come on by and try some of our fresh, store-made buns and taste the difference for yourself. I can’t wait for you to experience the magic of freshly baked buns, and who knows, maybe you’ll be inspired to bake a batch at home too!
