Serious Eats: Recipes

Bread Baking: Fast Buttery Buns

[Photograph: Donna Currie]

The problem with trying to make bread quickly is that you sacrifice flavor. A long, slow rise does magical things to dough, resulting in a bread that can be the star of a meal.

Then there are times when you just need some bread. Buns to hold your barbecue pork sandwich. Dinner rolls to sop up some spectacular gravy. In those cases, the bread is destined to be the supporting actor, no matter what. So it doesn't matter that it's not an artisan-inspired loaf with a fancy foreign name.

Bread snob that I am, there are times when all I need is something simple. Something that can be done quickly so I can move onto more important things. Like the afternoon nap, or thinking about planning on doing some laundry.

But even when I'm in a hurry, I'd prefer that the resulting bread isn't completely bland. Sometimes that means I'm a little more generous with flavor enhancers. Like butter. Just a little extra. Y'all.

As far as the sugar, I used natural cane sugar, which has a slight molasses flavor. White sugar would be fine but for a little boost of flavor, honey or light brown sugar might be a better bet.

About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.

Printed from

© Serious Eats