Buns/rolls Recipe

Activate yeast (if not sure)

If using active dry yeast or if your instant yeast is older, combine warm water (about 105–115°F / 40–46°C) and 1 tsp of the sugar in a small bowl. Sprinkle the 2 tsp yeast on top and let sit 5–10 minutes until foamy. If using fresh instant yeast you can skip this step and add yeast directly to dry ingredients.

In a large mixing bowl (or stand mixer bowl) whisk together 4 cups all-purpose flour, 3 tbsp granulated sugar and 1.5 tsp salt. Add 2 tsp instant yeast (or the foamy mixture from previous step) and stir to combine.

Heat 1 cup whole milk and 4 tbsp unsalted butter together until the butter is melted and milk is warm (about 110°F / 43°C). If you activated yeast separately, use 1/2 cup warm water plus 1/2 cup warm milk; otherwise use the 1 cup milk plus 1/2 cup warm water as listed in ingredients so final liquid is about 1 1/2 cups at ~105–115°F.

In a separate small bowl lightly beat 2 large eggs. Add the warm milk/butter mixture to the eggs and mix quickly to temper the eggs.

Pour the liquid into the flour/yeast mixture. Using a wooden spoon or dough hook on low speed, mix until the dough begins to come together (about 2–3 minutes). If dough is too sticky, add up to 1/4 cup additional flour, 1 tablespoon at a time. If too dry, add up to 1–2 tablespoons warm water.

Knead the dough on a lightly floured surface for 8–10 minutes by hand, or with a stand mixer fitted with a dough hook for 6–8 minutes, until the dough is smooth, elastic and slightly tacky but not sticky.

Shape dough into a ball and place in a lightly oiled bowl, turning once to oil the surface. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes depending on room temperature.

After the first rise, gently deflate the dough and turn it out onto a lightly floured surface. Divide dough into 12 equal pieces for medium rolls (about 90–100 g each) or 8 pieces for larger buns.

For plain buns: shape each piece into a tight round by pulling the dough edges to the bottom and rotating under your palm to create surface tension. Place rounds seam-side down on a parchment-lined baking sheet or in a lightly greased 9x13" pan, spacing them about 1" apart if you want pull-apart rolls.

For filled/sweet buns (optional): roll each piece into a small disk, spread about 1 tsp softened butter and 1/2 tsp brown sugar (plus a light sprinkle of cinnamon if desired) in the center, then fold edges up and pinch to seal. Roll gently into a smooth ball and place on the tray seam-side down.

For tops with toppings: if using sesame or poppy seeds, gently brush each bun with the egg wash (1 beaten egg + 1 tsp water) and sprinkle seeds evenly.

Cover the shaped buns loosely with plastic wrap or a clean towel and let them proof for 30–45 minutes at room temperature, until puffy and nearly doubled.

While buns are proofing, preheat oven to 375°F (190°C). Position the rack in the center of the oven.

If using an egg wash for sheen, brush buns lightly with the egg wash just before placing in the oven. For a softer top, brush with melted butter immediately after they come out of the oven.

Bake the buns for 15–20 minutes (12–18 minutes for smaller rolls) until golden brown on top and the internal temperature reaches about 190–195°F (88–90°C). If baking in a single 9x13" pan, baking time may be toward the upper end.

Remove buns from oven. Immediately brush with remaining melted butter if you want a tender, flavorful crust. Transfer to a rack to cool slightly before serving.

Serve warm or at room temperature. Buns are excellent split and filled with sandwich ingredients, used for sliders, or served with butter and jam.

To store: keep cooled buns in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly in a 325°F (160°C) oven for 5–8 minutes or microwave covered for 15–20 seconds to refresh.

To freeze: cool completely, then freeze wrapped individually in plastic wrap and placed in a freezer bag for up to 3 months. Thaw at room temperature and reheat as above.