Air-Fryer Buns: Quick, Easy, And Delicious!

Making buns in an air fryer is a quick and easy alternative to using an oven. The process is simple: mix flour, water, salt, olive oil, and yeast, let the dough rise, then bake in the air fryer. The result is a light and fluffy bun with a soft inside and crispy outside. You can also make garlic rolls by brushing the buns with a mixture of garlic and melted butter before baking.

Choosing the right flour

Type of Flour

The two most commonly used flours for making buns are bread flour and all-purpose flour.

Bread Flour: This flour is made from hard wheat varieties and has a higher protein content, typically around 12-14%. This higher protein content contributes to the formation of more gluten, which gives the dough structure and allows it to rise effectively. Bread flour is ideal for achieving a chewy texture in your buns. It also helps create a crispier crust.

All-Purpose Flour: All-purpose flour is a blend of hard and soft wheat, resulting in a medium protein content of about 10-12%. It is a versatile flour that can be used for various baked goods, including buns. The protein content is sufficient for yeast development, and it will produce softer buns with a more delicate texture than bread flour.

Sifting the Flour

Sifting the flour before measuring and mixing it with other ingredients is recommended. Sifting helps to aerate the flour, making it lighter and ensuring a lump-free mixture. This step is not mandatory, but it can aid in achieving a smoother dough and more evenly textured buns.

Amount of Flour

The amount of flour required for your bun recipe may vary depending on factors such as humidity and the size of your eggs. It is generally recommended to start with the amount specified in the recipe and then make adjustments as needed. If the dough appears too sticky, you can gradually add small amounts of flour until you achieve a smoother, more manageable consistency.

Storage of Flour

Proper storage of flour is crucial to ensure its freshness and prevent insect infestations. It is best to store flour in a sealed container at room temperature. Avoid exposing the flour to moisture, as this can cause clumping and spoil the flour.

Experimenting with Different Flours

You can also experiment with alternative flours like whole wheat flour, gluten-free flour blends, or even specialty flours like rice flour or oat flour. Keep in mind that these flours may require adjustments to the liquid content and baking times, so be prepared to experiment and adjust your recipe accordingly.

Remember, the type of flour you choose will influence the final outcome of your air-fried buns, so select the flour that best suits your desired texture and taste.

Yeast activation

Firstly, it's important to use the right type of yeast. Most recipes call for active dry yeast or instant yeast. If you're using active dry yeast, activation is necessary. Instant yeast, on the other hand, can be added directly to the dry ingredients as it doesn't require prior activation. However, some bakers choose to activate instant yeast anyway to speed up the proofing process.

To activate yeast, combine the yeast with warm water and a bit of sugar. The water should be comfortably warm, not too hot, as extreme temperatures can kill the yeast. The ideal temperature for yeast activation is around 110°F (43°C). You can test the water with a thermometer or your finger—it should feel lukewarm.

Place the yeast, warm water, and sugar in a bowl and stir to combine. Let the mixture sit for about 5-10 minutes. You'll know the yeast is activated when it becomes foamy and bubbly. This process is sometimes called "proofing" or "blooming" the yeast.

Once your yeast is activated, you can proceed to the next step of making your air fryer buns by adding the remaining ingredients to create a delicious dough.

Remember, yeast activation is a delicate process, and too much heat or too cold of a temperature can impact the yeast's effectiveness. Always err on the side of caution and use lukewarm water to ensure your yeast activates properly.

Kneading the dough

To start, you will need to prepare your work surface by lightly flouring it. This will prevent the dough from sticking as you knead it. You can use a clean countertop or a large cutting board.

Next, turn the dough out onto the floured surface. The dough will be sticky, so use a spatula or scraper to help you transfer it. Once it's on the floured surface, you can begin to shape it into a ball. Gently stretch the surface of the dough and fold it towards the centre, turning the dough as you go. Keep doing this until you have a smooth, round ball of dough. This process helps to develop the gluten in the dough, which will give your buns their soft and fluffy texture.

Now it's time to actually knead the dough. Using the heels of your hands, push the dough away from you, then pull it back towards you. You can also use your fingers to push and stretch the dough. As you work, try to use the knuckles of one hand to rotate the dough, while the other hand pushes and pulls. Continue kneading for about 8 to 10 minutes, or until the dough is smooth and elastic. If the dough starts to stick to your hands or the work surface, you can add a little more flour, but try not to add too much, as this can make the dough dry.

Once your dough is kneaded, it's time to let it rise. Place the ball of dough into a medium-sized bowl and add a small amount of olive oil or vegetable oil. Turn the dough in the oil to coat it lightly all over. This will prevent the dough from drying out as it rises. Cover the bowl with plastic wrap or a clean kitchen towel, and place it in a warm, draft-free place. Let the dough rise until it has doubled in size, which should take about 1 to 2 hours.

After the dough has risen, you can move on to shaping and baking your buns. But remember, the key to soft and fluffy buns is taking the time to knead the dough properly and allowing it to rise fully. So don't rush this step, and your buns will turn out perfectly!

Proving the dough

The proofing step is often confused with bulk fermentation. The key difference is that proofing occurs after the dough has been divided into smaller pieces and shaped into its final form, whereas bulk fermentation occurs when the dough is still in a single, large mass.

There are two types of proofing: same-day proofing at a warm temperature and cold proofing (retarding) for many hours. For same-day proofing, the shaped dough is left out at a warm temperature for 1 1/2 to 3 hours, or until it has sufficiently proofed. For cold proofing, the shaped dough is placed in the refrigerator to proof for 8 to 16 hours, usually overnight.

To determine when your dough is ready for baking, you can use your instinct and experience by assessing the recipe, formula, and process. Additionally, you can consider the dough's current state by looking for signs of rise, large bubbles, airiness, and lightness. You can also perform the poke test by poking the dough and observing whether the indentation springs back slowly, indicating that it is ready for baking.

Baking the buns

Proofing the Dough

Once you've prepared your dough, it's time to let it proof. For this, lightly grease a large bowl with oil or butter and shape your dough into a ball. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about an hour or until it has doubled in size. The time it takes for the dough to double in size will depend on the temperature of your kitchen.

Shaping the Dough

After the first proof, it's time to shape the dough into individual buns. First, roll the dough into a square, then divide it into equal portions. The number of portions will depend on the size of the buns you want and the capacity of your air fryer. For smaller buns that cook more evenly in the air fryer, you can divide the dough into 24 smaller pieces of around 25-30 grams each. For larger air fryers, you can make larger buns of around 1.25 ounces each.

Flatten each piece of dough and fold the edges towards the centre to form a round, tight dough ball. Repeat this process until you've shaped all the dough.

Second Proofing

Once you've shaped the dough, it's time for the second proofing. Place the shaped dough onto a large cookie sheet or baking dish lined with parchment paper, leaving some space between each bun. Cover the dough again with a clean kitchen towel and let it proof for a second time in a warm place for about 40 minutes to one hour, or until it has doubled in size again.

Air-Baking the Buns

Now it's time to bake your buns in the air fryer. Preheat your air fryer to 320°F (160°C) for about 5 minutes. Place a cake pan or baking dish with the proofed buns inside the air fryer. Bake for 5 minutes, then check on the buns. If the tops have started to brown, you can loosely tent them with aluminium foil. The total baking time will depend on your air fryer; it can range from 10 to 20 minutes in an old air fryer and as little as 12 minutes in a newer model.

Cooling and Storing the Buns

Once the buns are baked, remove them from the air fryer and brush them with some butter while they are still warm. Then, let them cool down completely on a cooling rack.

Once the buns have cooled, you can store them at room temperature for up to three days. Wrap them tightly in cling wrap and place them in an airtight bag or container. To freeze the buns, wrap them tightly and place them in a freezer bag. They can be stored in the freezer for up to three months.

To reheat the buns, simply pop them in the air fryer or oven until warmed through.

Frequently asked questions