Homemade Buns
As the school year kicks off, it’s time to start thinking about all the ways we can make our lives a little easier—and a lot more sustainable. One of my go-to solutions? These soft and fluffy homemade buns. They’re perfect for school lunches, after-school snacks, or even quick breakfast sandwiches on busy mornings.
Why Homemade is Better
I’ve always believed that making your own bread is far superior to buying it from the store, and these buns are no exception. Not only do they taste incredibly fresh, but they also come with the added bonus of being plastic-free. By making your own buns, you eliminate the need for those store-bought versions that are often wrapped in single-use plastic bags. It’s a small change that makes a big difference, especially when you’re packing lunches every day.
The Perfect School Snack
These buns are incredibly versatile, making them ideal for school. You can fill them with anything your kids love peanut butter and jelly, or even a simple slice of tomato and some lettuce for a quick, healthy option. They’re soft, easy to eat, and much healthier than the overly processed, preservative-laden options you’ll find at the store.
Recipe Highlights
Here’s why I love this bun recipe:
Fresh Ingredients: You know exactly what’s going into your buns—no hidden preservatives or unnecessary additives.
Sustainable: By avoiding store-bought bread, you’re cutting down on plastic waste, which is a win for the environment.
Cost-Effective: The ingredients for these buns are inexpensive, and you can make a big batch to last the whole week.
Customizable: You can easily adapt this recipe to suit your family’s preferences, including a vegan version if needed.
Ingredients:
2 ¼ tsp dry yeast
1 cup warm water
1/3 cup sugar (coconut sugar preferred)
1 egg, beaten (for vegan version: substitute with 1 tablespoon ground flaxseed mixed with 3 tablespoons water)
2 tsp salt
1 cup warm milk (for vegan version: cashew milk worked best)
2 oz olive oil
5 cups flour, plus more as needed
Instructions:
Activate the Yeast:
In a large mixing bowl, combine the warm water, sugar and dry yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy. This means the yeast is active.
Mix the Dough:
Add beaten egg (or flaxseed mixture for vegan version), salt, warm milk, and olive oil to the yeast mixture. Stir until everything is well combined.
Incorporate the Flour:
Gradually add the flour If the dough is too sticky, add a little more flour until it comes together into a soft, elastic ball.
Knead the Dough:
Turn the dough out onto a floured surface and knead for about 8-10 minutes until it is smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment to knead the dough.
First Rise:
Place the dough in a lightly oiled bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Shape the Buns:
After the dough has risen, punch it down to release the air. Divide the dough into 12-16 equal portions, depending on the size of buns you prefer. Roll each portion into a smooth ball and place it on a pizza tray or baking sheet lined with parchment paper, leaving some space between each bun.
Second Rise:
Cover the shaped buns with a cloth and let them rise again for about 30-45 minutes, or until they have puffed up.
Preheat the Oven:
Preheat your oven to 425°F (190°C) during the last 15 minutes of the second rise.
Bake the Buns:
Before placing the buns in the oven, dust them lightly with corn flour. This adds a slight crunch and golden color to the buns. Bake in the preheated oven for 10 minutes, or until the buns are golden brown on top and sound hollow when tapped on the bottom.
Cool and Serve:
Remove the buns from the oven and allow them to cool on a wire rack. Serve warm or at room temperature.
Enjoy these soft and fluffy buns as a side to your favorite meal, for sandwiches, or as a snack on their own!
Tips:
For an extra soft texture, brush the tops of the buns with a bit of melted butter (or vegan butter) right after baking.
These buns freeze well! Just let them cool completely, then store them in an airtight container or bag in the freezer for up to 3 months.
A Healthier, Greener Choice
Making your own buns is not just about the taste (though that’s a big part of it!). It’s also about making healthier choices for your family and more sustainable choices for the planet. Each time you bake a batch, you’re reducing your reliance on plastic-wrapped, store-bought bread, and you’re providing your family with food made with love and care.
So as you gear up for the new school year, why not give these homemade buns a try? They’re sure to be a hit with your kids and a satisfying way to start the day, knowing you’re sending them off with something wholesome and delicious.
