Soft, fluffy, and irresistibly comforting, my Mom’s Homemade Buns are the perfect dinner roll for any occasion. Whether you’re serving them fresh from the oven or preparing a big batch to freeze for later, these buns never disappoint. Made with simple ingredients, they offer a slight sweetness and buttery flavor that pairs perfectly with soups, stews, or as a side to any meal.
Look at the Recipe
- Incredibly soft and fluffy with a slight sweetness
- Perfectly golden-brown tops
- Can be made with all-purpose or whole wheat flour for versatility
Ingredients Needed
Proof the Yeast
- ½ cup warm water (105-110 °F)
- 1 tablespoon instant or active dry yeast
- 1 teaspoon granulated sugar
Bun Dough
- 2 cups warm water
- ½ cup unsalted butter, melted
- ⅓ cup granulated sugar
- 1 tablespoon salt
- 6-7 cups all-purpose flour (or whole wheat flour, if preferred)
- Salted butter (optional for brushing)
How to Make Our Mom’s Homemade Buns
- Proof the yeast: In a small bowl or liquid measuring cup, whisk together warm water, yeast, and sugar. Let sit for 10 minutes until bubbly. This step ensures your yeast is active, especially if you’re using active dry yeast.
- Make the dough: In the bowl of a stand mixer (or a large mixing bowl if kneading by hand), combine the water, melted butter, sugar, and salt. Add the bubbly yeast mixture and stir to combine.
- Mix the dough: With the dough hook attached, begin adding flour 1 cup at a time. Mix after each addition until nearly combined, then slowly add more flour. Continue until the dough pulls away from the sides of the bowl and forms a smooth, slightly tacky ball (not sticky).
- Let it rise: Transfer the dough to a lightly greased bowl and cover with plastic wrap or a clean kitchen towel. Set the bowl in a warm, draft-free area for 1-1½ hours, until the dough has doubled in size.
- Shape the buns: Preheat your oven to 350°F and line a baking sheet with parchment paper. Punch down the dough, then roll it into 20-24 rounds, smoothing the tops and pinching the seam at the back.
- Second rise: Place the dough rounds on the prepared baking sheet and let them rise in a warm spot for 30-60 minutes, until doubled.
- Bake: Bake the buns for 18-22 minutes, or until golden brown. If desired, brush with melted butter for a golden, glossy finish.
- Cool: Allow the buns to cool completely before storing.
Storage & Serving Suggestions
- Store leftover buns in an airtight container at room temperature for up to 2 days.
- Freeze leftover buns for up to a month—just wrap them in plastic wrap and store them in a freezer bag. Reheat in the oven for 5-10 minutes for a fresh-from-the-oven feel.
- Serve these buns warm, alongside your favorite main dishes, or simply with a pat of butter.
Tips & FAQs
- Can I use whole wheat flour? Yes! You can substitute all-purpose flour with whole wheat flour, but you may need to adjust the water to get the right dough consistency.
- Can I freeze the dough before baking? Absolutely! After shaping the buns, freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. When ready to bake, let them rise and bake as usual.
- What should I do if my buns are too dense? If your dough feels too stiff or dense, make sure you haven’t added too much flour. You want the dough to be soft and slightly tacky, not dry. Always add flour gradually.
