Buns (Takeuchi Recipe)

5 Nov

This magical recipe makes the most tender buns and fluffy cinnamon rolls.

1 cup lukewarm water
1 egg
8 tsp or 2.666 tbsp oil
1/4 cup sugar
1 tsp salt
3 cups flour
2 tbsp fast rising yeast

Whisk together all liquids. Add flour and yeast to liquids. Let rise until doubled. Punch down and shape as desired.

Bake @ 375˚ until brown, 8-10 minutes.

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3 Responses to “Buns (Takeuchi Recipe)”

  1. wousie December 2, 2007 at 3:31 am #

    This sounds too easy…

  2. Evana October 13, 2015 at 9:56 pm #

    Made this for the 2nd time, and this time, with 2.25 teaspoons of quick rise yeast and substituted the egg with 2 Tablespoons of milk. After the first rise, I shaped the dough into 16 round dough balls, let them rise again for a couple of hours, and then baked it at 375 degrees Ferenheit for 10 minutes. Turned out light and fluffy with a little bit of sweetness. The boys can’t stop eating them!

    The first time I used 2 Tablespoons of quick rise yeast and didn’t let them rise the 2nd time. It was still good, albeit a little dense for a dinner roll.

  3. Evana October 13, 2015 at 9:57 pm #

    Will make again and try different shapes! There’s no stopping my creativity here. 😉 LOL

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