Simple, fluffy, anytime buns. If you prefer a golden brown top, brush the buns with an egg wash after rising and prior to baking (Egg wash = 1 egg whisked with about 2 Tbsp water).
Ingredients
3 Tbsp instant yeast
8 cups all-purpose or bread flour, divided (can sub up to half whole wheat, I prefer 2 cups whole wheat and 6 cups all purpose)
2-3 tsp salt
2 large eggs
½ cup sugar
6 Tbsp canola oil
3 cups warm tap water
Instructions
Stir together yeast and 4 cups of flour in a large bowl. Set aside.
In a separate large bowl, or the bowl of a stand mixer, whisk together eggs, sugar, oil and water. Add flour and yeast mixture and mix well. Add remaining flour and salt and blend well.
Cover bowl with clean, damp kitchen towel or plastic wrap and let rise in a warm place for 15 minutes. Punch dough down, re-cover and let rise another 15 minutes.
Lightly grease or spray two 10x15" cookie sheets/jelly roll pans with cooking spray, then line with parchment paper.
Divide dough into 40 equal pieces and shape into buns (I usually split the whole lump in half or quarters and work from there). Place 20 on each cookie sheet. Cover each cookie sheet loosely with a clean kitchen towel and let rise in a warm, draft-free place for 1 hour.
Near the end of the rising time, preheat oven to 350 degrees Fahrenheit. Bake buns for 16-18 minutes, until lightly browned. If you can't fit both sheets in your oven at the same time don't worry about it - one batch can rise an extra 20 minutes without any problems.
Use within 2-3 days, or freeze in an airtight bag to maintain freshness.
Recipe by Hidden Ponies at https://hiddenponies.com/2019/12/two-hour-homemade-rolls/