Fluffy Homemade Buns with Vinegar

These homemade buns are incredibly soft, fluffy, and tender, with a beautiful golden crust. A small amount of vinegar helps create a light texture and keeps the buns fresh for longer. This recipe makes 15 delicious buns, perfect for breakfast, snacks, sandwiches, or serving with tea or coffee.

🥖 Ingredients

• 400 ml milk, lukewarm
• 100 g sugar
• 8–10 g dry yeast, or 25–30 g fresh yeast
• 1/2 tsp salt
• 2 eggs
• 80 g refined vegetable oil
• 10–15 g baking powder
• 1 tbsp 9% vinegar
• 700–750 g all-purpose flour
• 50 g butter

👩‍🍳 How to Make

1. Prepare the Dough

Combine the lukewarm milk, sugar, and yeast. Mix well and let the yeast activate.

Add the salt, eggs, vegetable oil, baking powder, and vinegar. Mix until combined.

Gradually add the flour and knead until you have a soft, smooth, and elastic dough.

2. Let the Dough Rise

Cover the dough and leave it in a warm place until it becomes light and increases in volume.

3. Shape the Buns

Divide the dough into 15 equal pieces, approximately 96 g each.

Shape each piece into a smooth bun and arrange them on a 30 × 40 cm baking tray.

Melt the butter and brush the buns with it as needed.

Let the shaped buns rest and rise again before baking.

4. Bake

Preheat the oven to 180°C (356°F).

Bake the buns for 25–30 minutes using top-and-bottom heat without convection, until beautifully golden brown.

Allow them to cool slightly before serving.

💡 Tips for Extra-Fluffy Buns

• Make sure the milk is lukewarm, not hot.
• Add the flour gradually to avoid making the dough too firm.
• The dough should remain soft and elastic rather than stiff.
• Give the dough enough time to rise properly.
• For evenly baked buns, try to divide the dough into equal portions.
• Bake without convection according to the original method.

❓ Frequently Asked Questions

Can I use fresh yeast instead of dry yeast?
Yes. Use approximately 25–30 g of fresh yeast instead of 8–10 g dry yeast.

Why is vinegar added to the dough?
The vinegar contributes to a softer, lighter dough and can help the buns maintain their freshness.

How many buns does this recipe make?
The recipe makes approximately 15 buns, about 96 g of dough per bun.

Can I use butter instead of vegetable oil?
The recipe specifically uses vegetable oil in the dough and butter separately, so following the original quantities will give the intended texture.

What oven setting should I use?
Bake at 180°C (356°F) using top-and-bottom heat without convection for approximately 25–30 minutes.