Air Buns

This is a recipe I kept putting off trying because of the several long rises of the dough. I finally made it and everyone in the house agrees this is, by far, the best of Grandma Donna’s bun recipes. They are somehow both fluffy and dense at the same time. We’re already planning for the next batch.


  • 1/2 cup water
  • 2 1/4 tsp active dry yeast
  • 2 tsp granulated sugar
  • 2 cups water
  • 2/3 cup Earth Balance
  • 1/2 cup granulated sugar
  • 2 tbsp vinegar
  • 8-10 cups flour
  • 1 tsp salt

Yield: 2 dozen buns

In a large bowl, mix 1/2 cup water, yeast and 2 tsp sugar and let stand for 10 mins.

Heat 2 cups water and melt the Earth balance. Add sugar and vinegar. Allow to cool to lukewarm (98-105 o) before adding to the yeast mixture. Gradually add the flour and salt to form a soft dough. Let rise for 2 hours. Knead and raise for 1 hour. Shape into buns and raise for 3 hours.

Preheat oven to 375o and bake for 20 mins. Brush with melted Earth Balance while still hot.

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