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Margaret’s Buns

The girls are very adventurous eaters and do try many types of food. But they have a few favourites. B asks for buns and Hamburger Soup while K always requests Lasagna.

The buns and soup work perfectly for those cool school days. Baking really does require a scale, 1 cup of flour can weigh almost anything depending on how packed it is.

Course Side Dish, Snack
Cuisine Chinese, Egyptian, European, North American
Keyword All Purpose Flour, eggs, Instant Yeast, Sugar

Ingredients

  • 1 TBSP instant yeast (12 gr) 3 CHO
  • ¼ cup warm 110 -110 degrees water
  • 1 tsp (4 gr) sugar 4 CHO
  • ¾ cup (150 gr) sugar 150 CHO
  • 1 TBSP (20 gr) salt
  • 1 TBSP lemon juice
  • ½ cup vegetable oil
  • 3 cups warm water
  • 3 eggs blended
  • 12 cup (1500 gr) all-purpose flour 1104 CHO
  • Vegetable oil for the bowl

TOTAL CHO 1261 CHO

  • TOTAL WEIGHT 2580 GRAMS
  • 1261 CHO DIVIDED BY 2580 GRAMS = .488 CHO/GRAM

Each bun = 50 gr (.488 CHO x 50 gr) 24.4 CHO/BUN

Instructions

  1. Place water, yeast and sugar in a small bowl, gently mix and let rest for 10 minutes.
  2. Meanwhile, place sugar, salt, lemon juice, oil, water and eggs in Kitchen Aide bowl.
  3. Add yeast mixture and one cup by one cup add and mix flour into the water sugar and yeast mixture. Use a dough hook on speed 2 of the mixer.
  4. Dough should be tacky but not sticky, too wet or too dry.
  5. Place dough in a lightly greased (with oil) large dish and cover with a light, damp tea towel. Let rise for 2 hours, until doubles in size.
  6. Punch down dough return to dish, (lightly oil again) and place damp tea towel over top and let rise again for 2 hours.
  7. For the last time, punch down dough and make buns. Each bun uncooked should weigh 50 grams. Place on parchment covered cookie sheets about 1 finger apart. Cover with tea towels and let rise 1.5 hours.
  8. Pre heat oven to 375 and cook each tray for 10 – 13 minutes until lightly golden.
  9. The bun should sound a bit hollow if lightly tapped on top.