Soft, buttery buns made from scratch—perfect for everyday meals or special gatherings.
Homemade buns were something my mom made whenever she wanted to turn a simple meal into something a little more special. Whether it was burgers, sloppy joes, or sandwiches, fresh buns made everything taste better.
She didn’t need fancy ingredients—just the basics and a little time. The dough would rise on the counter while the kitchen warmed up, and the smell of fresh bread baking was enough to bring everyone in.
These buns are soft, fluffy, and sturdy enough to hold your favorite fillings. Once you make them from scratch, it’s hard to go back to store-bought.
Ingredients:
1 Tbs. instant yeast
1 1/2 Tbs. warm water (to dissolve yeast)
3/4 cup lukewarm water
1/2 cup warm milk
1/4 cup sugar
3 1/2 to 4 cups flour
2 Tbs. butter, softened
2 large eggs
1 1/2 teaspoons salt
Directions:
Line a baking sheet with parchment paper or grease lightly. Set aside.
In a small bowl, dissolve yeast in 1 1/2 tablespoons warm water. Let sit 5–10 minutes until slightly foamy.
In a large bowl, mix flour, sugar, and salt.
Add yeast mixture, lukewarm water, milk, eggs, and butter. Stir until a soft dough forms.
Turn dough onto a lightly floured surface and knead for about 8–10 minutes, until smooth and elastic.
Place dough in a lightly oiled bowl, turning once to coat.
Cover and let rise in a warm place until nearly doubled, about 1–2 hours.
Gently deflate the dough and divide into 12 equal pieces.
Shape each piece into a ball, then gently flatten to about 3 inches wide and 1/2 to 3/4 inch thick.
Place on prepared baking sheet. Lightly brush tops with oil, cover, and let rise again until doubled, about 45–60 minutes.
Preheat oven to 375°F.
Bake for 15–18 minutes, until golden brown.
Remove from oven and lightly brush tops with butter for a soft crust.
Cool on a wire rack before slicing.
Tips for Best Success:
- Dough should be soft and slightly tacky—not dry
- Don’t over-flour during kneading
- A warm rising spot makes a big difference
- Flatten before second rise for classic bun shape
- Brush with butter right after baking for softness
Variations and Substitutions:
- Whole wheat: Replace up to 1 cup flour with whole wheat
- Sesame seed buns: Sprinkle seeds before baking
- Slider buns: Divide into 16–18 smaller portions
- Dairy-free: Use oil instead of butter and plant-based milk
- Egg wash: Brush with egg wash for a shiny top
Serving Suggestions:
- Perfect for burgers or sloppy joes
- Great for deli sandwiches
- Use for breakfast sandwiches
- Serve warm with butter and jam
How to Store:
- Room temperature: Store in airtight container for 2–3 days
- Freezer: Freeze up to 2 months
- To reheat: Warm briefly in oven or microwave
Frequently Asked Questions:
Can I make the dough ahead of time?
Yes, refrigerate after the first rise and use the next day.
Why didn’t my buns rise?
Yeast may have been inactive or liquid too hot.
Can I use active dry yeast instead of instant?
Yes, just let it fully proof before adding.
How do I keep buns soft?
Store airtight and brush with butter after baking.
Can I make these without eggs?
Yes, but texture will be slightly less rich.
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