homemade buns

Soft, fluffy and golden brown, these delicious bread machine dinner rolls are perfect for all occasions.

Best Bread Machine Dinner Rolls

water

tbsp margarine ((butter works well too))

salt

egg beaten

sugar

all-purpose flour

tsp quick rise yeast ((also known as instant yeast))

butter

Add all ingredients to bread machine in the above order, and press "dough" setting.

When done, transfer dough to a lightly-floured counter top and shape into a ball.

Cut ball in half, and then cut those two pieces in half and so on, until you have 16 pieces. (sprinkle more flour on your counter if dough starts to stick)

Shape your pieces into round buns, and place in a sprayed 9 x 13 baking dish or 2 smaller dishes. Leave about an inch between buns. &nbsp;

Brush buns with melted butter, and cover the baking dish with Plastic Wrap. Set in warm spot (about 80 degrees Farenheit) until buns have doubled in size - about 40 mins. &nbsp;(I usually heat my oven to about 200, and then turn my oven right OFF, and place the dish in there with the door open a crack.

Once doubled, remove plastic wrap, and bake 12-15 minutes at 375 degrees.

This raisin bun recipe is so fluffy, delicious and easy to follow (perfect for beginner bakers). Made with yeast, milk, flour, raisins, egg and sugar. Perfect for breakfast, brunch, afternoon tea or as a snack.

Easy Homemade Raisin Buns

+ 1 tablespoon

260 g (2 cups + 2 tablespoons

flour

egg egg

g (about 3 tablespoons

g (⅔ cup

3.5 oz) raisins

dry yeast ((7 g (0.25 oz))

Begin by combining lukewarm milk, 2 tablespoons flour (from the 260 g (2 cups + 2 tablespoons/ 9 oz)), 1 tablespoon sugar (from 2 tablespoons sugar) and yeast in a jar. Whisk well and let the mixture stand for 5 minutes. In the meantime combine the remaining flour, the remaining sugar, egg and salt in a large bowl. Pour over the yeast – sugar mixture. Start mixing, while adding the melted butter. Knead the dough very well, until you see bubbles in the dough. Cover with cling film and then with kitchen towel. Let rise in a warm place for about 1 hour or until dough has doubled in size.

After 1 hour remove the dough from the bowl and put it on a working surface. Carefully fold and press the raisins into the dough and shape into a long baguette form. You want to retain the air bubbles in the dough intact so that you’ll have nicely fluffy buns. Cut the baguette roll into approximately 8 equal rolls. Cut the roll in the middle first, it makes it easier to cut the rest of the rolls. Form the rolls into buns and put them on a baking sheet lined with a parchment paper. Cover and let raise for another 30 minutes.

In the meantime preheat the oven to 180°C (356 °F) with both up and low heat. After 30 minutes brush the buns with a beaten egg and bake for 20 minutes or until nicely golden brown. Remove from the oven and enjoy!!

My Mom&#x27;s Homemade Buns are the perfect dinner roll for any occasion! Incredibly soft and fluffy, use all purpose or whole wheat flour, make a big batch and freeze for later.

Mom's Homemade Buns

warm water ((105-110 degrees F -- warm but not hot))

yeast

unsalted butter

all purpose or whole wheat flour

In a small bowl or liquid measuring cup, whisk together the warm water, yeast and sugar.

Let sit for 10 minutes or until bubbly -- this is how you know your yeast is working. This step is technically not required when using instant yeast, but I do it always anyways, so that I know my buns will be a success.

Proof the yeast

In the bowl of a stand mixer (or a very large bowl if you are kneading by hand), whisk together the 2 cups warm water, butter, 1/3 cup sugar and salt.

Add the bubbly yeast mixture and stir to combine.

Place the bowl in the stand mixer and put the dough hook on the machine. You can also knead by hand.

Add the flour, one cup at a time, and mix until nearly combined before adding more. You can use all purpose or whole wheat or a combination. Start with 4-5 cups flour, mixing until each is incorporated.

The closer you get to your dough being ready, the less flour you will add at once. We want a smooth, soft dough, never stiff, so we need to watch and stop adding flour at just the right moment.

Add up to 6-7 cups flour total, very gradually at the end, until the dough comes together in a smooth, soft ball and does not stick to the sides of the stand mixer. When you touch it, it should be smooth and slightly tacky but not sticky.

Place dough in a large lightly greased bowl (you can use the same bowl and grease it), and cover with plastic wrap or a clean kitchen towel.

Set in a warm spot (I use the oven with the light on -- turn the oven on to preheat for 2-4 minutes before turning off and adding the dough) and let rise until doubled, about 1.5 hours.

Uncover dough, punch down, and roll out 20-24 rounds -- smoothing the top and pinching the seam in the back to smooth (see video for additional details).

Place on a parchment lined baking sheet and let rise (you don&#x27;t have to cover them) in a warm spot for 30 to 90 minutes (instant yeast will be quicker) until doubled.

Bake at 350 degrees for 15-20 minutes, until light golden brown.

Make the dough

https://www.youtube.com/watch?v=fWg2vvIHGxI

My Mom's Homemade Buns are the perfect dinner roll for any occasion! Incredibly soft and fluffy, use all purpose or whole wheat flour, make a big batch and freeze for later.

Ingredients

To proof yeast

1/2 cup warm water (105-110 degrees F -- warm but not hot)
1 tablespoon instant or active dry yeast (I use instant, but either works in this recipe)
1 teaspoon granulated sugar

To make bun dough

2 cups warm water
1/2 cup melted unsalted butter
1/3 cup granulated sugar
1 tablespoon salt
6-7 cups all purpose or whole wheat flour

Instructions

Proof the yeast
In a small bowl or liquid measuring cup, whisk together the warm water, yeast and sugar.
Let sit for 10 minutes or until bubbly -- this is how you know your yeast is working. This step is technically not required when using instant yeast, but I do it always anyways, so that I know my buns will be a success.
Make the dough
In the bowl of a stand mixer (or a very large bowl if you are kneading by hand), whisk together the 2 cups warm water, butter, 1/3 cup sugar and salt.
Add the bubbly yeast mixture and stir to combine.
Place the bowl in the stand mixer and put the dough hook on the machine. You can also knead by hand.

Add the flour, one cup at a time, and mix until nearly combined before adding more. You can use all purpose or whole wheat or a combination. Start with 4-5 cups flour, mixing until each is incorporated.
The closer you get to your dough being ready, the less flour you will add at once. We want a smooth, soft dough, never stiff, so we need to watch and stop adding flour at just the right moment.
Add up to 6-7 cups flour total, very gradually at the end, until the dough comes together in a smooth, soft ball and does not stick to the sides of the stand mixer. When you touch it, it should be smooth and slightly tacky but not sticky.
Place dough in a large lightly greased bowl (you can use the same bowl and grease it), and cover with plastic wrap or a clean kitchen towel.
Set in a warm spot (I use the oven with the light on -- turn the oven on to preheat for 2-4 minutes before turning off and adding the dough) and let rise until doubled, about 1.5 hours.
Uncover dough, punch down, and roll out 20-24 rounds -- smoothing the top and pinching the seam in the back to smooth (see video for additional details).
Place on a parchment lined baking sheet and let rise (you don't have to cover them) in a warm spot for 30 to 90 minutes (instant yeast will be quicker) until doubled.
Bake at 350 degrees for 15-20 minutes, until light golden brown.

PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/moms-homemade-buns/

Mom's Homemade Buns - SOFT and FLUFFY | The Recipe Rebel

These Homemade Hot Dog Buns will take your barbecue to the next level! They are soft and fluffy and way better than store bought!

Hot Dog Buns

all purpose flour ((you can sub in whole wheat) divided)

In a large bowl (the bowl of a stand mixer if you&#039;re using one), stir together 1 cup of flour, sugar, yeast and salt.

Add water and butter and stir until combined.

Add two more cups of flour and stir until combined.

Place bowl in stand mixer, and gradually add remaining 3-4 cups flour, 1/2-1 cup at a time. As your dough gets closer to finishing, reduce the amount of flour you add at once so that you don&#039;t add too much. You can make this dough by hand as well -- just stir in flour gradually until you can no longer use a spoon, then knead it in by hand, just until a soft and smooth dough forms. We want to stop adding flour when our dough is just past the sticky point.

Cover and place dough in a warm spot for 1.5 hours or until doubled (I like to turn my oven on to preheat for a few minutes, then turn it off before placing my dough inside). Punch dough down.

Uncover dough and divide into 4 even sections. Divide each section into 5 equal sections so you have 20 pieces. Keep remaining pieces covered to prevent drying out while you roll each bun. (For smaller hot dog buns, divide each section into 6 pieces, for a total of 24 buns)

Line a baking sheet with parchment paper. Roll each piece of dough into a smooth ball, pinching the seams in the back and rolling until smooth. Place ball on the counter and roll back and forth with both hands to make a cylinder that is roughly 5-6&quot; by 1-1.5&quot;. For hot dog buns that are not as thick, press down to flatten slightly. Line up on baking sheets about 1-1.5&quot; apart.

Once your hot dog buns are all rolled, let rise for 45-60 minutes until doubled again.

Bake at 400 degrees F for 15-20 minutes, until light golden brown. Optional: brush wth melted butter upon removing from the oven.

Let cool to room temperature before slicing and serving.

These pretzel rolls are like a German pretzel and can be used like buns for a hamburger or sandwich. Easy. Homemade. Delicious.

Pretzel Rolls

fine sea salt

water, lukewarm (about 110°F or 43°C)

(1 1/2 oz) unsalted butter, melted and cooled

baking soda

Coarse sea salt

Combine

In the bowl of your stand mixer fit with the dough hook, combine the flour, yeast, and salt.

Whisk

In a medium bowl, whisk together the 1 1/4 cups warm water and butter. The mixture should be lukewarm.

Add the butter mixture to the flour mixture and mix until well combined, about 2 minutes. The dough shouldn’t be sticky.

Knead

Transfer the dough to a lightly floured work surface and continue kneading and punching it down until you have a smooth and elastic ball of dough, 2 to 3 minutes.

Rise

Place the dough back in the bowl, cover with a clean kitchen towel, and let rise in a warm place (preferably in a 100°F (35°C) warm oven) until double in size, about 60 minutes.

Make the pretzel rolls dough

Punch

When the dough has doubled in size, punch it down, take it out of the bowl, and knead it for about 30 seconds.

Divide

Divide the dough into 10 equal portions of roughly 3 ounces (85 grams) each.

Roll

Dust your hands with flour, place a portion of dough on the palm of one hand, and with the other hand forming a dome over the dough, roll the dough between your palms until the top is round and firm and you can feel the tension increasing against your hand, about 10 seconds. This creates surface tension and prevents the rolls from deflating and becoming flat. Place the roll on the parchment paper and repeat with the remaining dough.

Cover the rolls with a towel and let rise in a warm place until puffy, about 20 minutes.

Shape the pretzel rolls

Preheat

Preheat the oven to 425°F (220°C). Line 2 baking sheets with parchment paper.

Heat

In a large pot wide enough to fit 2 rolls at once, bring the 4 1/4 cups cold water and the baking soda to a boil. Carefully watch the heat as the baking soda-water mixture will foam up and you don&#8217;t want it to spill over.

Boil

With a slotted ladle or spoon, gently slip 2 rolls into the boiling water and cook for 30 seconds. Flip them and cook for another 30 seconds, being careful to not let them stick to the bottom of the pot. Transfer the rolls to a wire rack to dry and repeat with the remaining rolls.

Transfer

Once dry, transfer them to the parchment-lined baking sheets.

Boil the pretzel rolls

Bake

Use the tip of a sharp knife to score a cross on top of each roll and sprinkle with coarse sea salt. Bake the pretzel rolls, 1 sheet at a time, until golden brown, about 16 minutes.

Serve

Transfer the rolls to a wire rack to cool slightly. Experience them while still warm, plain or with butter, although they&#8217;re also quite nice at room temperature. OrIginally published October 19, 2016.

Top 5 homemade buns recipes from across the web

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Top Tags

Best Bread Machine Dinner Rolls

Easy Homemade Raisin Buns

Mom's Homemade Buns

Hot Dog Buns

Pretzel Rolls

Top 5 homemade buns recipes from across the web

The most viewed homemade buns recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Bread Machine Dinner Rolls

Easy Homemade Raisin Buns

Mom's Homemade Buns

Hot Dog Buns

Pretzel Rolls

The most viewed homemade buns recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine