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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Andrea K says
These are amazing! I didn’t substitute anything – except using instant yeast instead of regular. They were so light and fluffy. I will definitely make these again.
The Recipe Rebel says
Hi Andrea! So glad you enjoyed the recipe! Thank you for this kind review!
Minhaz says
I’m always looking for new receipts specially for bread and this indeed is added to my collection.
So easy and amazing
Thank you so so much
The Recipe Rebel says
Hi Minhaz! So glad you enjoyed the recipe! Thank you for this kind review!
Rinisha Deepti prasad says
I really like this recipe and baking
The Recipe Rebel says
Glad you enjoyed it!
Wyatt says
I tried this recipe and they are so good I used bacon grease instead of butter and they came out so good. 😋
The Recipe Rebel says
Hi Wyatt! So glad you enjoyed the recipe! Thank you for this kind review!
Gail says
I just made some, and so good, but mine did not brown on top, like the ones in the video, did I need to brush butter on them Before putting in oven? But they are really good. Love them.
The Recipe Rebel says
Hi Gail! No need to brush them with butter. It might just be a difference of ovens. Other than that, I am not sure why yours would not get lightly golden on top.
Rev. Peggy McDonagh says
OMG these buns are amazing. I used 75% whole wheat and 50% all purpose. Gosh they were so soft, rose beautifully to the occasion. I used honey for the yeast sweetener and half sugar and honey in the dough. They were the softest most delicious buns ever.
The Recipe Rebel says
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
Dodi says
I have been on the hunt for the best bun recipe, and this wins. I used a mix of red wheat flour, all-purpose flour and a little bit of rye flour. Most of the other buns I have tried just don’t rise well. These were nicely risen, even with the heavy flours, and delicious. Thanks for posting.
The Recipe Rebel says
Hi Dodi! So glad you enjoyed the recipe! Thank you for this kind review!
Anwesha says
I tried this recipe with only whole wheat flour but my buns were not brown at all.Don’t know what’s wrong.
Kat Hill says
Just made these for Easter dinner at my brother’s place. First time making them and they are the best I’ve ever had. My teens won’t stop robbing them. At this rate we won’t have buns to show up to dinner with! Thanks!! I will cherish this recipe for years to come!
The Recipe Rebel says
Hi Kat! So glad you enjoyed the recipe! Thank you for this kind review!
Brookelynn says
Hello! Can you use bread flower?
The Recipe Rebel says
Hi Brookelynn! I’m not sure, I’ve only tested this with all-purpose and whole wheat flour. If you decide to experiment, I’d love to know how it goes!
PhysicsBaker says
I just made it with bread flour!! So soft and fluffy!! It was amazing. Great recipe
The Recipe Rebel says
Hi PhysicsBaker! So glad you enjoyed the recipe! Thank you for the kind review and feedback on using bread flour!
Emma says
I tried making buns for the first time today cause I was craving my moms meat filled buns and had no idea where to start. This recipe was so easy to follow and they turned out perfectly! It was a nice little taste of home while I’m away studying! I’ll definitely be making them again soon. Thank you!
Kimberly says
Absolutely perfect! Thanks to your Mom, I made perfect fluffy dinner rolls/buns…
The Recipe Rebel says
Hi Kimberly! So glad you enjoyed the recipe! Thank you for this kind review!
Vish says
Can you use half whole wheat flour?
The Recipe Rebel says
Hi Vish! Yes! I go into detail in the post on amounts to use! Hope this helps!
Sarah says
This was my very first attempt at making bread/buns and it was so easy and turned out so delicious! Thank you so much!
The Recipe Rebel says
Hi Sarah! So glad you enjoyed the recipe! Thank you for this kind review!
Aeil says
Ashley
These are really easy delicious
Awesome I’ll use this recipe as
a my go to recipe
Thanks again for sharing awesome
recipes on your blog friends have.
I gave it to them 👍👍
All your recipes have greatness
⭐️⭐️⭐️⭐️⭐️
Anna Chapman says
These buns are amazing! Twice now and both times, perfection! Thank you for the great recipe!
The Recipe Rebel says
Hi Anna! So glad you enjoyed the recipe! Thank you for this kind review!
Charlene says
Can you make cheese buns with this recipe?
The Recipe Rebel says
Hi Charlene! I haven’t tried it myself but it would likely work! If you decide to experiment, I’d love to know how it goes!
Catherine says
omg–these are fantastic–I use fresh yeast and put an egg yolk and milkk wash on them before baking. My family and I just love them
The Recipe Rebel says
Hi Catherine! So glad you enjoyed the recipe! Thank you for this kind review!
Nyaradzo Matanhire says
The recipe is easier to use. It’s user friendly.
I have a question though what causes the buns to crack at the top, during the baking?
The Recipe Rebel says
Hi! I’m not sure what is causing that problem due to not experiencing it myself.
Filo says
Hi, I have experienced this if I over prove the dough
Reir says
These were wonderful, thank you for a great recipe. I wanted to prep ahead so I made the dough and let them slow rise in the fridge overnight. 3 hours before baking, I took it out and let it come to room temperature, then proceeded with the next step. I also rolled half of them in “everything bagel” seasoning. They were a hit!
The Recipe Rebel says
Hi Reir! So glad you enjoyed the recipe! Thank you for this kind review! Love the idea of the seasoning!
Lorena says
Can I make the dough in a bread maker?
The Recipe Rebel says
Hi Lorena! Yes you can definitely prep the dough in the bread maker!
Bee says
Love this, I’ve used it 3 times now for meat & cheese filled buns. Thank you for this delicious and easy recipe