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.
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This recipe is long overdue here, even though I just made my first batch of my Mom’s Homemade Buns a couple weeks ago.
My mom has been well-known for a few reasons for as long as I can remember.
These Chocolate Chip Cookies are one of them.
These Double Chocolate Cookies, (Almost) No Bake Pineapple Squares, and these Peanut Butter Oatmeal Chocolate Chip Cookies are some other reasons.
It took me entirely too long to ask my mom for her recipe for homemade dinner rolls, so once I snagged it and made them for the first time, I knew I had to share it right away!
I had to tweak my Mom’s recipe a little bit — swapping her original lard for butter (you can swap it back if you like or use shortening!), and increasing it to be a nice even amount when I halved the recipe.
I didn’t find that the extra butter made much of a difference, so I’m sticking with it!
This recipe makes 22-24 buns, depending on how large you make them. You can easily double the recipe and save some for later! See my tips below for storing these homemade buns after you’ve made them (although there might not be many left 😉 )
Can I bake these buns in a 9×13″ pan?
I know that most dinner rolls are taller, and baked closer together in a pan with higher edges, like a 9×13″ pan.
We always called them simply “buns” growing up, and we ate them with everything 😉
You can absolutely bake this recipe in a 9×13″ pan if you are going for the same look and height. For this recipe, you will likely need two 9×13″ baking pans and can put 12 rolls in each pan.
The baking time shouldn’t change.
Can I use whole wheat flour for these dinner rolls?
You can definitely use whole wheat flour for this recipe, and I do now all the time when I am making them for our family.
I prefer to first test a recipe with all purpose flour, to see how using whole wheat flour might change it, but we tend to eat mostly whole grains and whole wheat breads.
You can start with 2-3 cups of whole wheat flour for a light whole wheat dinner roll, or use up to 100%.
When I make these for our family, I tend to stick with 50-75% whole wheat flour. I find adding even a bit of all purpose flour makes them fluffier than 100% whole wheat flour.
Use this homemade bun dough for these recipes as well:
This homemade yeast dough is extremely versatile! You can easily make a big batch of dough, bake some plain buns, bake a few cinnamon buns, make some breadsticks, etc. — the options are endless!
By doing it this way, you can make a small batch of many different recipes, which is great if you’re cooking for a small family or you’re an individual.
Here are a few recipes that this dough would work great in:
How to store homemade buns:
Keep at room temperature:
These buns will keep at room temperature in an airtight plastic bag for 4-5 days. I will warn you though — they’re so delicious fresh out of the oven that you might find they don’t last that long!
How to freeze buns and bread:
We often freeze some of these for later, otherwise we would eat buns for every meal and nothing else!
Let cool completely — I usually let mine sit for 4-6 hours on a wire rack on the counter. Place in an airtight plastic bag and freeze up to 3 months.
To thaw, place on a plate lined with paper towel to absorb any extra moisture and let sit at room temperature for an hour or two. You can also thaw at a low temperature in the microwave.
What to serve with homemade dinner rolls:
We love having a side of these homemade buns to dunk in soup and chili! Here are a few of our favorites:
- Cabbage Soup Recipe
- Chicken Gnocchi Soup
- Stuffed Pepper Soup
- Crockpot Potato Soup
- Sausage Tortellini Soup
Mom’s Homemade Buns
written by Ashley Fehr
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, ⅓ 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.
Nutrition Information
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Gabrielle says
These were perfect! Soft, light and delicious. Thank you!!!
Ashley Fehr says
Thanks Gabrielle!
Tammy says
I’ve tried to make these buns twice. Both times the dough rises just fine but then once I shape them into buns they don’t rise again. They actually flatten out. Any idea what I could be doing wrong? I have waited over an hour both times to rise before baking.
They are the most delicious flat buns though 🙂
Ashley Fehr says
Hi Tammy! I’m sorry, I have never heard of that happening before. If they rise once, then the yeast should be active. Do you think it has something to do with temperature or location? Are they cool or drafty? I usually turn my oven on for a couple of minutes, then turn it off and put them in the oven with the light on
Arlene Nagy says
This was so easy to make, made them today with chili. The family loved them, I substituted butter and used shortening. Thank you so much for this recipe.
Ashley Fehr says
Thanks for sharing Arlene!
Barbara Lochmondy says
I love your recipes! Thank you.
1. Can I prep the dough in my bread maker and then bake as directed in the oven?
2. How does the butter change the taste of the rolls from the lard your mom used? Why did you change it? Can I use Crisco instead of butter? Should I melt it?
Barb
Ashley Fehr says
Hi Barb! Yes you can definitely prep the dough in the bread maker 🙂 I changed it because I just never have lard around, but you can easily swap for lard or shortening. Yes I would melt it!
Kathy says
Hi there – I have made these buns a few times and they are a hit! I have some half and half to use up, so I wonder about using that warmed cream instead of water? Do you think that would work?
thanks!
Ashley Fehr says
Hi Kathy! I think that would work just fine 🙂
mona desai says
So easy to make and tastes amazing. Thank you so much Ashley for sharing this treasure!!
Ashley Fehr says
Thanks Mona!
Mira says
Hi. I bake them today. I just took them from the oven. And I couldn’t wait until they cool off. And they are so yummmmmy. Thank you for great recipe. I’m going to search your web site if you have white bread recipe. Or do you think I can use this recipe for bread?
Ashley Fehr says
I don’t have a white bread recipe but I have a whole wheat bread recipe that can be used for white bread: https://www.thereciperebel.com/whole-wheat-bread/
Susan says
Ashley, Thanks so much for the recipe. It is fabulous and so easy! I saw it in Chatelaine last year and just made it recently – twice now with perfect results. So much better than store bought, even way better than the expensive Ace brioche buns. Looking forward to trying your hotdog buns next and several other of your recipes.
Ashley Fehr says
Thank you Susan!
Mubashira says
Hi. I love this recipe so I’m thinking of doing it tomorrow. Can I knead the dough and keep it covered in the refrigerator overnight so I can make the buns in the morning?
Ashley Fehr says
Yes definitely! I would just let it come to room temperature again before proceeding with the recipe.
Khadija says
These recipe is to a perfection!! It turned out super soft and very delicious! Thankyou for sharing such a wonderful recipe.
Ashley Fehr says
I’m so glad to hear that!
Kym says
Hi Ashley,
would you say that these dinner rolls are sweet, if so can you reduce the amount of sugar?
Ashley Fehr says
I would not say that they are sweet, no. You could reduce the sugar, but I think the flavor is perfect as is. You want them to taste like more than just flour and water 🙂
Nicole says
add**
Maya says
Hi Ashley,
You have baked theses buns at 350 degrees F or C?
Ashley Fehr says
350 degrees F
Nicole says
Hello, these are amazing! I was wondering could I added Shredded Cheese in them before baking, or some cinnamon and raisins? Or will it affect the dough?
Thank you
Ashley Fehr says
Hi Nicole! I haven’t tried that but I think it would work great! I don’t think it would affect it at all 🙂
Juliette says
Hi, I would like to make this tomorrow! But I am wondering if I can use salted butter? Thanks!
Ashley Fehr says
Yes! You will just omit or reduce the salt
Danita Duffy says
Hi, I was wondering if I could make the dough the night before? I just made the dough and let it ride. Now I was wondering if I could put it in the fridge and make the buns tomorrow?
Ashley Fehr says
Definitely! I would let it come to room temperature before proceeding with the recipe.
Ingrid McKay says
Are these really 174 calories for one roll?
They are delicious!
Ashley Fehr says
If you get the same amount of rolls as the recipe lists, then yes, 174 calories 🙂
Devyn says
I experiment with baking often, and I have to say, this recipe is FANTASTIC. The look on my boyfriend’s face when he bit into the buns was priceless. We both absolutely love them. Such a great recipe – will be using again in the future. Thank you!
Ashley Fehr says
Thank you Devyn!
Nicholas H says
I finally made a successful bread!!! After many attempts and many fails I made this recipe and holy doodle was it simple to follow and I have perfect little buns. My sister shared this with me and said to try it. Glad she did!! Thanks for the amazing recipe. Definitely will make these over and over again. Going to try different things like cinnamon sticks, garlic bread sticks. Might even try stuffing them with meat for a stuffed bun! So many ideas!
Ashley Fehr says
Thanks Nicholas! I’m so glad you loved them!
Anna Haubrich says
Excellent bun recipe! Very similar to my grandmothers and she was known far and wide for her delicious buns and rolls. I was lazy and made 3 small loaves instead of buns. One I rolled out after the first rise. Then I put butter, brown sugar and cinnamon and rolled it up! Made a great cinnamon roll loaf!
Ashley Fehr says
Thanks Anna! I love that idea!
Arlene says
Hi Ashley. I love this recipe and make it often. Sometimes the bread seems to “fall” when it is cooling. Is that because I didn’t use enough flour?
Ashley Fehr says
I’m so glad you like them! Sometimes they can fall a little because they were overproofed, so I would try shortening the rise time a little next time you make them. If the dough is quite sticky, you can always add a little flour but you do want a soft dough.
Arlene says
Thanks for the reply. I’ll try that. Added whole wheat flour today. Crossing fingers.
Laura Sisco says
These buns are sooooooooo good. The only recipe I use, so easy to make and turn out so light and fluffy. They freeze so great and when you thaw them out they taste just like they came out of the oven. Wish I could give more than 5 stars .
Ashley Fehr says
Thanks so much Laura! They are a favorite here too!