Can you use granulated sugar instead of caster in buns?

You can use granulated sugar instead of caster sugar in buns, but it might affect the texture and rise slightly.

Here's why:

* Granulated sugar is coarser than caster sugar: This means it won't dissolve as easily in the dough, potentially leading to a slightly grainy texture.

* Caster sugar dissolves faster: It helps create a smoother, more even texture in the buns.

* Caster sugar's finer particles: This contributes to a better rise and a lighter, airier crumb.

How to substitute granulated sugar:

1. Use a 1:1 ratio: You can replace caster sugar with an equal amount of granulated sugar.

2. Dissolve the sugar: To help it dissolve better, you can dissolve the granulated sugar in a little warm water before adding it to the dough.

3. Mix well: Make sure the sugar is thoroughly incorporated into the dough to avoid any grainy texture.

Other things to consider:

* Type of bun: For lighter, fluffier buns like brioche, caster sugar is generally preferred. For denser buns like dinner rolls, the difference might not be as noticeable.

* Recipe: Some recipes may specify caster sugar for a reason. It's always best to follow the recipe instructions whenever possible.

If you don't have caster sugar:

* Pulse granulated sugar: You can pulse granulated sugar in a food processor or blender for a few seconds to make it finer.

* Use a fine-mesh sieve: Sieve the granulated sugar to remove any large crystals.

Ultimately, the best way to determine whether granulated sugar will work for your specific recipe is to experiment and see what you prefer.