Name: The Best Light Air Buns Recipe
Prep time: 2 h 30 min
Cook time: 15 min
Total time: 2 h 45 min
Yield: 35
Cuisine: American
Ingredients: 1/2 cup warm water; 1 tsp sugar; 1 package traditional active dry yeast; 1/2 cup butter or margarine, melted. And more for brushing over the buns once they're fresh out of the oven; 1/2 cup sugar; 1 tsp salt; 2 tbsp white vinegar; 3 1/2 cups warm water; 2 eggs; 9 cups all-purpose flour

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These Light Air Buns are so much better than any typical bun you’d find at the grocery store. They are the perfect addition to Thanksgiving dinner or any special occasion where you really want to impress your guests.

Out of all the great recipes my grandmother left me with, this has always been one of my favorites. There really aren’t too many things better in life than homemade warm buns fresh out of the oven.

They were always such a special treat growing up. Whenever I’d go visit my grandmother I could always count on fresh buns at any given time.

She would typically also have a batch of her Fluffy Cinnamon Rolls or her Heart Shaped Jam Thumbprint Cookies.

Many people seem to be intimidated to make homemade dinner rolls, which is completely understandable. After the first time you make them the process seems a lot less scary.

All you need is a few dry ingredients, butter, eggs, a greased bowl, an oven and the right recipe. This recipe doesn’t require a hand mixer as I’ve continued to make it exactly how my grandmother used to, without any fancy kitchen tools.

Table of Contents

THE INGREDIENTS FOR THE BEST HOMEMADE DINNER ROLLS

You will need the following ingredients listed below to make the bread dough (the exact measurements, nutrition information and full recipe are in the printable recipe card at the bottom of this post):

TRADITIONAL ACTIVE DRY YEAST
WHITE SUGAR
WATER
BUTTER
SALT
WHITE VINEGAR – this is the secret ingredient in these air buns. The vinegar keeps the yeast happy and helps it to work better, resulting in the buns expanding.
PASTURE-RAISED EGGS
ALL-PURPOSE FLOUR – you could substitute whole wheat flour to make whole wheat bread, although it’s not near as good as white homemade buns.

FOOL-PROOF AIR BUN RECIPE INSTRUCTIONS

ACTIVATE THE YEAST

Start by warming water on the stove, or simply add lukewarm water from the tap, approximately 115 degrees F. I rarely use a thermometer, I just ensure that the water is warm to the touch.

If the water is too hot, it will kill the yeast. If the water is too cold, it won’t activate the yeast.

In a small bowl, dissolve the tsp sugar into the water. Add the active dry yeast to water (do not mix).

Put the bowl in the oven with light on (without heat) or in another warm place, and let stand until foamy. If it does not foam up, throw it away and start again.

BEGIN MAKING THE DOUGH

Add the melted butter to a large mixing bowl. Then add sugar, salt, vinegar and warm water.

Add eggs, ensuring the mixture is not too hot or the eggs will begin to cook (this step is optional). Then add the yeast mixture.

Begin adding one cup of flour at a time. Once you have added about 5 cups, the mixture may be too tough to mix with a spatula.

Switch to using your hands, and begin to knead and punch dough. Knead for approximately 8 minutes, until the dough looks smooth and doesn’t fall through your fingers while holding it.

LET DOUGH RISE

Grease a large bowl all around the sides (bowl must be at least 3 times the size of the dough). Put a clean tee towel over the bowl and put in the oven with the oven light on (again, no heat).

Let rise for 1.5-2 hours, until doubled in size.

MAKE DOUGH BALLS

Cut off small pieces of dough, about the size of an egg, and shape them into small balls. Then place them into a greased baking pan or cookie sheet.

You will want each dough ball approximately 1 inch apart. Then cover and let rise for another hour.

BAKE THE AIR BUNS

Bake at 400 degrees F for 14-18 minutes until golden brown. Watch your oven as temperatures may vary.

Let cool for 5-10 minutes, then brush with more butter.

HOW TO STORE LEFTOVER BUNS

Air buns stay god at room temperature for up to 3 days, or in the fridge for up to 5 days.

You can also store them in the freezer for up to 2 months by wrapping them in plastic wrap and putting them in an airtight container. Warm them slightly in the microwave when ready to serve, keeping in mind they will not be as good as fresh from the oven.

WHAT TO SERVE WITH THIS DELICIOUS RECIPE

Yield: 35 buns

The Best Light Air Buns Recipe

These Light Air Buns are so much better than any typical bun you'd find at the grocery store. They are the perfect addition to Thanksgiving dinner or any special occasion where you really want to impress your guests.

Prep Time 2 hours 30 minutes

Cook Time 15 minutes

Total Time 2 hours 45 minutes

Ingredients

YEAST MIXTURE

1/2 cup warm water
1 tsp sugar
1 package traditional active dry yeast

FOR AIR BUN DOUGH

1/2 cup butter or margarine, melted. And more for brushing over the buns once they're fresh out of the oven
1/2 cup sugar
1 tsp salt
2 tbsp white vinegar
3 1/2 cups warm water
2 eggs
9 cups all-purpose flour