Grandma’s Secret Vinegar Buns: A Treasured Family Recipe

I’m excited to share this cherished recipe for Vinegar Buns, a unique bread that combines the tender crumb of dinner rolls with a subtle tang from vinegar. This old-world recipe has been passed down through generations, with the vinegar acting as a secret ingredient that creates an exceptionally soft texture.

The History Behind Vinegar Buns

This traditional European bread dates back to times when bakers discovered that vinegar’s acidity helped create a more tender crumb while activating yeast. The recipe became popular among immigrant families in North America, who appreciated its reliability and delicious results even with simple ingredients.

Prep & Timing Information

• Active Prep Time: 30 minutes
• First Rise: 1 hour
• Second Rise: 30-40 minutes
• Baking Time: 15-18 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 buns

Equipment Needed

• Large mixing bowl
• Stand mixer with dough hook (or wooden spoon)
• Clean kitchen towel
• Large baking sheet
• Pastry brush
• Kitchen scale (optional but recommended)
• Measuring cups and spoons

Ingredients

For the Dough

• 4 cups (500g) all-purpose flour
• 1 cup (240ml) warm milk (105-110°F/40-43°C)
• 2 tablespoons (30ml) white vinegar (9%)
• 2¼ teaspoons (7g) active dry yeast (1 standard packet)
• 1 large egg, room temperature
• 3 tablespoons (37g) sugar
• 3 tablespoons (42g) unsalted butter, softened
• 1 teaspoon (6g) salt

For the Topping

• 1 large egg (for egg wash)
• 2 tablespoons sesame seeds
• 1 tablespoon water (for egg wash)

Detailed Instructions

Activating the Yeast

1. In a large bowl, combine:

• Warm milk (should feel like bath water)
• 1 tablespoon sugar
• Active dry yeast

1. Let mixture stand for 5-10 minutes until foamy
2. If mixture doesn’t foam, yeast may be dead – start over with fresh yeast

Making the Dough

1. To the yeast mixture, add:

• Vinegar
• 1 beaten egg
• Remaining 2 tablespoons sugar
• Softened butter

1. Mix until well combined
2. Gradually add flour and salt, mixing between additions
3. Mix until a shaggy dough forms

Kneading Process

1. If using stand mixer:

• Knead with dough hook for 8-10 minutes
• Dough should clear sides of bowl

1. If kneading by hand:

• Turn onto floured surface
• Knead 10-12 minutes
• Dough should be smooth and elastic

1. Test for proper development:

• Dough should pass the windowpane test
• Should feel tacky but not sticky

First Rise

1. Grease a large bowl with oil
2. Place dough in bowl, turn to coat
3. Cover with clean kitchen towel
4. Let rise in warm place (75-78°F/24-26°C) for 1 hour
5. Dough should double in size

Shaping the Buns

1. Punch down dough gently
2. Turn onto lightly floured surface
3. Divide into 12 equal pieces (about 75g each)
4. Shape each piece:

• Cup hand over dough
• Roll in circular motion until smooth ball forms

1. Place on lined baking sheet
2. Space buns 2 inches apart

Second Rise

1. Cover shaped buns loosely
2. Let rise 30-40 minutes until puffy
3. Preheat oven to 375°F (190°C) during this time

Preparing for Baking

1. Make egg wash:

• Beat 1 egg with 1 tablespoon water

1. Gently brush buns with egg wash
2. Sprinkle with sesame seeds

Baking

1. Bake 15-18 minutes until:

• Golden brown on top
• Sound hollow when tapped
• Internal temperature reaches 190°F (88°C)

1. Rotate pan halfway through for even browning

Pro Tips for Perfect Results

1. Use room temperature ingredients for best dough development
2. Don’t rush the rises – properly proofed dough is key
3. Create a warm environment by preheating oven for 1 minute, then turning off
4. Use bread flour for chewier texture, all-purpose for softer buns
5. Brush with melted butter after baking for softer crust

Storage Instructions

• Room Temperature: 2-3 days in sealed container
• Refrigerator: Up to 1 week
• Freezer: Up to 3 months, wrapped well
• Refresh in 350°F oven for 5 minutes before serving

Nutritional Information (per bun)

• Calories: 215
• Total Fat: 6g
• Saturated Fat: 2.5g
• Cholesterol: 35mg
• Sodium: 205mg
• Total Carbohydrates: 35g
• Dietary Fiber: 1g
• Sugar: 3g
• Protein: 6g

These Vinegar Buns are perfect for:

• Family dinners
• Holiday meals
• Sandwich rolls
• Breakfast with butter and jam
• Potluck gatherings
• Making ahead and freezing

The unique addition of vinegar creates an exceptionally tender crumb while balancing the natural sweetness of the dough. These buns carry the warmth of tradition in every bite, making them a treasured addition to any meal.