Two hour buns from scratch.. these went viral with over 1000 hits last week, who knew?


Two-hour buns from start to ‘out of the oven’, virtually idiot-proof.
This is how I do it, I am not a baker and don’t aspire to be. It has to be fast and simple or I won’t bother

Seven ingredients including the water! 

(ingredients are at the bottom of the page)

Count off ingredients as you use them so you don’t forget, it’s an age thing… lol
In one bowl measure seven cups of all-purpose flour and two generous tablespoons of fast-rising yeast. If yeast is old, buns won’t rise.

In another medium-sized bowl measure two cups of hot water. The recipe calls for 3 cups of really warm water but mine always turned too cool by the time I added the rest of the ingredients, so now I do two cups and add the third cup of really hot water at the end.

In your two cups of really warm water add one teaspoon of salt and six tablespoons of sugar. I like to mix it until it dissolves then add seven tablespoons of oil .. any kind works, then add two eggs and mix again. Add the third cup of hot water and mix again. (not boiling hot either.. it will kill something, don’t ask lol)

Here is the best part… I have no patience, so I dump the whole bowl of wet ingredients into the flour mixture and mix like crazy! You don’t want to dawdle but rather get all those ingredients meeting each other quickly so they can have that bonding experience!

Now hopefully you washed your hands because now we are going to play in the dough. You really need to get your hands into it and knead it in. I always sprinkle more flour on the outer edges, sometimes a lot if I used too much water, it happens.

Knead for a while, this is different for everyone, we want to incorporate all the ingredients and enough flour so it is not too sticky (approx. one to three minutes tops, but have at it if you have issues to resolve). Make a ball and let it rest in a warm place until it doubles in size. (you can oil the ball if you want and cover it with a cloth) Sometimes it’s really fast other times it seems to take forever, don’t worry though it’s not rocket science. A twenty or thirty-minute nap won’t matter, one way or the other.

When double in size (or huge.. IF YOU HAD A REALLY LONG NAP) cut off pieces and make them into balls, rolls, or however you want them to look. Place on your sheet pan (oiled) or parchment paper, I prefer parchment paper. Let rise again and have another nap if you want. When they get double in size and looking really good, pop them into a 350-degree oven and set your timer for 25 minutes.

Some ovens are hotter or not as hot or whatever, but if they are not brown enough I will bake for another five or ten minutes (I like my buns browner,  just saying) ALWAYS set the timer! As we age we get distracted and we don’t want you to burn your buns or worse yet start a fire and then they will take away your stove. I now understand why that happens. Brush your buns with oil, margarine, or butter when they come out of the oven.. we all want nice-looking buns, right?

7 cups flour
2 tablespoons of fast-rising yeast
mix dry together, in another bowl mix wet together .. then add wet to the dry.
3 cups of really warm water (see above notes)
1 teaspoon of salt
6 tablespoons of sugar
7 tablespoons of oil
2 eggs
That’s it.. happy baking, share this with your friends and family so they can have great looking buns too :  )