Real Recipes From Real Home Cooks ®

sore belly buns

(1 rating)
Recipe by
Theresa Clemen
Ottawa, ON

I have made many of breads in my day and many have been flops. I decided to take on a bread workshop of 1 day. We baked 24 different loaves of bread that day in the class and I have been making bread since. A dear older friend decided to eat these right out of the oven. He is the one that gave it its name 'SORE BELLY BUNS' - a caution to all - yeast keeps on rising until completely cool.

(1 rating)
yield serving(s)
prep time 1 Hr
cook time 20 Min
method Bake

Ingredients For sore belly buns

  • 1 pkg
    active dry yeast
  • 2 1/4 c
    lukewarm water
  • 2 tsp
  • 6 Tbsp
  • 1/4 c
  • 2
  • 6 c
  • 2 tsp

How To Make sore belly buns

  • 1
    Mix yeast with warm water and 2 tsp sugar in a 4 cup measure. Let stand in warm place about 10 minutes until it has proofed.
  • 2
    Put your light on in the oven. This will provide you with a draft free area to rise your dough.
  • 3
    In the meantime, melt butter or margarine, stir into it the ¼ cup sugar and the 2 eggs.
  • 4
    Add 3 cups of flour in a large mixing bow and stir in the salt.
  • 5
    Add the yeast mixture and the butter mixture to the flour.
  • 6
    Beat with electric mixer for about 3 minutes, scraping down the sides of the bowl frequently.
  • 7
    By hand, stir in the remaining 3 cups of four to make a soft dough.
  • 8
    Turn the dough onto a lightly floured surface and knead until smooth and electric, about 10 minutes. If you have some stress, this will help you a lot.
  • 9
    Shape into a ball. Put a little oil in a large bowl (that has a lid) . Take the dough and rub the dough in the oil and place it upside down in the bowl. Close lid. Place it in the oven for proofing. It may take awhile – do not rush this step. Yeast lives in its own time space.
  • 10
    Once it has risen twice it size, it is time to pull it out of the bowl.
  • 11
    Grease down a large pan.
  • 12
    This is the fun part – pound the dough down. Cut the dough down in 3 batches so you can manage it, cover the batches that you are not using to stop the dough from drying up. This gives you time to make your buns.
  • 13
    With a rolling pin, roll down the dough flat taken out the air pockets.
  • 14
    With a sharp knife, cut the flatted dough in roll piece. Roll the dough in your hand to make them round.
  • 15
    Place each dough ball with the seams down in your grease pan,
  • 16
    Make sure your dough balls touch each other and fill your pan.
  • 17
    Once you have roll out all the dough into balls into your pan, brush them with egg wash to give them some great finished colour.
  • 18
    Cover them loosely with a plastic cover and place them into your oven again. Let them rise one more time, double the size.
  • 19
    La piece de resistance now
  • 20
    Take the buns out of the oven and preheat to 400.
  • 21
    Place them into your oven and time for about 15-20 minutes. Keep an eye on them as oven temperature can vary.
  • 22
    Enjoy the cooking smell.
  • 23
    Tap on them with your finger. If it makes a hollow sound, they are ready. DO ENJOY