Soft German Bao Buns
A simple recipe for soft and fluffy German bao buns using a mixture of flour and yeast, perfect for sandwiches or as a side.
Ingredients
- ●4-6 flaky German buns
- ●1 cup warm wateraround 100°F
- ●2 tsp sugar
- ●1 tsp active dry yeast
- ●2 cups flour
- ●1 tsp salt
Instructions
- 1
1. In a large mixing bowl, combine warm water and sugar. Stir until the sugar dissolves.
- 2
2. Add yeast to the mixture and let it sit for 5-10 minutes, until the mixture becomes frothy.
- 3
3. Add flour to the bowl, one cup at a time, mixing well after each addition.
- 4
4. Add salt to the dough and mix until a sticky ball forms.
- 5
5. Knead the dough for 10-15 minutes, until it becomes smooth and elastic.
- 6
6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 hour, or until it has doubled in size.
- 7
7. Preheat the oven to 375°F (190°C).
- 8
8. Punch down the dough and divide it into 4-6 equal pieces. Roll each piece into a ball and flatten it slightly into a disk shape.
- 9
9. Place the buns on a baking sheet lined with parchment paper, leaving about 1 inch of space between each bun.
- 10
10. Bake the buns in the preheated oven for 15-20 minutes, or until they are golden brown.
- 11
11. Let the buns cool on a wire rack for 5-10 minutes before serving.