Preparation Time:-15 min.
Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
Kitchen Tools Needed:
- Mixing bowl
- Whisk
- Muffin tin
- Oven
Instructions:
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together the flour, sugar, salt, and baking powder.
- In another bowl, whisk together the milk, vegetable oil, and egg.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Scoop the dough into a greased muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 12-15 minutes or until golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Macros:
- Total Calories: 250kcal
- Carbs: 30g
- Proteins: 5g
- Fats: 10g
FAQs: Quick Homemade Buns Recipe
Q1: I want to use active dry yeast instead of instant yeast.
A: Yes! If you’re using active dry yeast, you need to first dissolve it in warm water and sugar, let it sit for 10 minutes until frothy, and then add the other ingredients.
Q2: My buns didn’t rise properly.
A: Possible reasons include:
The yeast was past its use-by date or inactive.
Liquid was too hot/tongue-burning or too cold: would affect yeast activation.
Room temperature was too chilly — instead find a warm place for dough to rise quicker.
Q3: What can I do to make these buns even softer?
A: Try adding another tablespoon of butter and knead the dough well. Brushing them after baking with extra butter also helps keep them soft.
Q4: How can I make these buns dairy free?
A: Yes! Use almond milk or oat milk in place of regular milk and replace the butter with vegetable oil.
Q5: Can I prepare these buns in advance?
A: Absolutely! You can:
Chill the dough overnight, then shape and bake the following day.'
Bake buns, then freeze for up to 3 months—thaw, then warm, to serve.
Q6: Can I flavour the buns?
A: Yes! Season them up with garlic powder, herbs, or shredded cheese for a savory twist.
Q7: What do I do with leftover buns?
A: Keep in an airtight container at room temperature for 2 to 3 days or refrigerate for up to a week.
Q8: Can I make mini buns or bigger sandwich rolls?
A: Yes! For mini buns, break the dough into 18 pieces. For burger buns make 8 bigger buns and bake 18–20 min.
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