Mini Buttercream Bread Recipe

Activate yeast

Combine warm water (about 100–110°F / 38–43°C) with 1 tsp of the granulated sugar and the instant yeast in a small bowl. Let sit 5–7 minutes until foamy. (If mixture does not foam, discard yeast and use fresh.)

Warm the milk until just warm to the touch (about 105°F / 40°C). If using microwave, heat briefly and test temperature.

In the bowl of a stand mixer fitted with a dough hook (or in a large bowl if kneading by hand), combine 3 cups of the flour, remaining granulated sugar (2 tbsp), and salt. Mix briefly to combine.

Add the foamy yeast, warm milk, softened butter (4 tbsp), and the egg to the flour mixture. Mix on low speed until ingredients come together, about 1–2 minutes.

Gradually add the remaining 1/2 cup flour, a few tablespoons at a time, mixing until a soft, slightly tacky dough forms. Total flour may vary slightly — dough should be smooth and elastic but not dry.

Knead dough on medium speed with the dough hook for 6–8 minutes (or by hand on a lightly floured surface for 8–10 minutes) until the dough is smooth, elastic, and pulls away from the bowl.

Place dough in a lightly oiled bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

While the dough is rising, prepare the buttercream. In a medium bowl, beat 8 tbsp room-temperature unsalted butter with a hand mixer or stand mixer on medium speed until smooth and pale, about 1–2 minutes.

Gradually add the powdered sugar (2 cups), about 1/2 cup at a time, mixing on low until incorporated to avoid a sugar cloud.

Add vanilla extract, a pinch of salt, and 1 tablespoon heavy cream. Beat on medium-high speed for 1–2 minutes until light and fluffy. If texture is too thick, add up to 1 more tablespoon cream; if too loose, add a tablespoon more powdered sugar.

Transfer buttercream to a piping bag fitted with a medium round tip (optional) or a zip-top bag with the corner snipped. Reserve about 1/4 cup of buttercream for brushing after baking if desired.

Once doubled, punch the dough down to release air. Turn onto a lightly floured surface and divide into 12 equal pieces (about 40–50 g each).

Roll each piece into a small oval or rectangle about 4 x 2 inches. Using the piping bag, pipe a 1/2–3/4 tablespoon of buttercream lengthwise down the center of each oval, leaving about 1/2 inch clear at each end.

Fold the dough over the filling: bring one long edge over the filling and press to seal, then roll seam-side down to form a neat mini loaf or roll. Alternatively, fold like a letter to fully enclose the buttercream.

Place assembled rolls seam-side down on a parchment-lined baking sheet, spacing about 1 inch apart. Cover loosely with lightly oiled plastic wrap or a towel and let proof until puffy, about 30–40 minutes.

Preheat the oven to 375°F (190°C) while rolls are proofing.

Brush the tops of the rolls gently with egg wash (beaten egg + 1 tbsp water). Sprinkle with turbinado or sanding sugar if using.

Bake in the preheated oven for 12–16 minutes, rotating the pan halfway through, until the rolls are golden brown and sound hollow when tapped on the bottom. Baking time will depend on size; smaller rolls may finish closer to 12 minutes.

Remove from oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack.

If you reserved 1/4 cup buttercream, while rolls are still slightly warm, brush or pipe a thin layer over the top or make a small incision and fill the interior with remaining buttercream. Allow to cool to warm before serving.