Old Fashioned Fluffy Air Buns

Fresh homemade vegan buns stacked on top of each other, with more in the background.

4.93 from 55 votes

These Old Fashioned Fluffy Air Buns are super soft, tender, and nearly melt in your mouth! They stay fresh for days and freeze exceptionally well. This is a no-fail recipe that is perfect if you are a beginner. This quick recipe makes 45 buns that are excellent for lunches and ideal for serving with burgers, soups, and stews.

Prep Time15

Cook Time12

Rise time2

Total Time2 27

Course: Bread, Breakfast, Side Dish

Cuisine: American

Servings: buns

Calories: 102kcal

Author: Jeri Walker

Ingredients

Yeast mixture

½ cup lukewarm water
1 tablespoon yeast
1 teaspoon sugar

How to make the dough

2 cups HOT water
2 teaspoon salt
½ cup sugar
1½ cups WARM water
½ cup oil
1 tablespoon white vinegar
7-8 cups all-purpose flour, unbleached (or more as needed until the dough forms a soft, smooth ball)

Instructions

Yeast mixture

Mix ½ cup lukewarm water, 1 tablespoon yeast, and 1 teaspoon sugar in a small bowl. Let it stand for 5 minutes. It will start to get foamy on top.

Make the dough

Add 2 cups of HOT water to a large bowl or stand mixer.
Add 2 teaspoon salt and ½ cup sugar to the hot water and mix until it dissolves.
Next, add 1½ cups WARM water, ½ cup oil, 1 tablespoon vinegar, and 3 cups of flour. Mix.
Add the yeast mixture to the bowl and keep mixing.
Keep adding flour gradually, one cup at a time, until the dough is smooth and begins to pull away from the sides of the bowl. If the dough still looks too wet, continue adding flour ½ cup at a time until a soft, smooth ball forms.
Continue punching down for 8 to 10 minutes, or 5 minutes with a stand mixer with the dough hook.
Cover and let rise in a warm place for 1 hour, or until the dough doubles in size.
Divide the dough into 3 equal sections. Each section will make 15 buns. To shape the buns, roll out the dough into 1.5 to 2-inch balls. Place dough balls on cookie sheets covered with parchment paper.
Cover and let rise in a warm place for 1 hour, or until doubled in size.

When buns are as big as you want them:

Preheat oven to 350 degrees F.
Place buns in the oven and bake for 12-15 minutes or until golden brown.
Remove from the oven and place on a wire rack to cool.

Notes

Proof the yeast: Always proof your yeast before using it in the recipe. This step ensures that the yeast is active and will result in a successful rise. If the yeast fails to become foamy during proofing, discard it and use fresh yeast.
Flour amounts vary: Different flours absorb liquid differently, so you may need up to 9-10 cups total, depending on humidity and flour brand.
Let it rise: During the first and second rise, allow the dough to double in size. To create an ideal environment for rising, place the covered dough in a warm area. This can be done in the oven on the 'Proof' setting, which creates the perfect environment, or preheating your oven at 350 degrees F for 1 minute, then shutting it off. The residual heat will create a warm environment for your dough to rise in.
Baking: Keep a close eye on the buns when baking to avoid over-browning. Once baked, transfer the buns to a wire rack to cool. This helps maintain their texture and prevents them from becoming soggy.
Freezing: If you have leftover buns or want to prepare them in advance, they freeze well. Let the buns cool completely before placing them in a Ziplock freezer bag. When ready to enjoy, defrost the buns at room temperature for a few hours.

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