Ginormous Buns to Wow a Crowd
Huge Buns: Oh-So-Tender and Light
If you've never had air buns, you are in for a special treat. These buns rise to impressive heights and are feathery light. They make a great menu item to serve to company and are suited for those who want large buns they can stuff lots of filling into.
How do air buns differ from regular bread buns? Air buns rise and cook up to truly sizes, so they have the "wow factor" and are a crowd-pleaser at any time. These huge buns are very light and are wonderful served with cold cuts, cheeses, or on their own with butter.
Air buns are are not difficult to make and when you want to add something special when entertaining, these buns will do the trick nicely.
Recipe for Air Buns
- 1 envelope yeast
- 1 tsp. white sugar
- 1/2 cup warm water
- 31/2 cups warm water
- 1/2 cup white sugar
- 1/2 cup lard
- 2 tbsp white vinegar
- 1 tsp salt
- 8-10 cups flour, white
- Set yeast in sugar and warm water to rise. Wait until it's bubbling and foamy.
- In a large bowl, combine warm water with sugar and lard. Stir until all is melted. Add yeast mixture + the 2 tbsp. vinegar and the salt.
- Add in 8-10 cups of white flour, one cup at a time, so that dough doesn't get stiff. Mix lightly. Grease with oil and set to rise.
- Let rise 2 hours. Punch down.
- Let rise 1 hour, punch down and form into balls. Place on greased baking sheet (don't place balls too close together).
- Let rise 3 hours.
- Bake 325-350 degrees for 15-30 minutes. Double pan and check bottoms so that they don't over-brown.
- Remove a bun and check for doneness and if necessary, continue baking.
A Particular Magic
Between the vinegar and the rising times, a type of magic happens with this recipe and you will find your buns inflate to impressive sizes.
A Word About Air Bun Recipes
Some air bun recipes call for the addition of vinegar, such as this one, but you can make feathery light and huge buns with or without vinegar, if you follow directions.
Giant Feathery-Light Bread Buns
© 2008 Athlyn Green
Athlyn Green (author) from West Kootenays on May 02, 2017:
Hi Brenda, I make mine with lard. I included the video for readers to see the process. Any fat will probably do.
Personally, for any type of bread, I find shortening or lard does a better job than liquid oil--seems to result in more tender bread.
Brenda Chan on May 02, 2017:
The recipe said lard but in the video she used butter .I really like to make these buns but the video and the instruction confused me please clarify. Thanks !