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
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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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Elaine Badac says
Can you substitute salted butter for unsalted butter in this recipe? And cut back on amount of salt added to recipe?
The Recipe Rebel says
Sure! Enjoy!
Dianna says
Can we use this dough to make sandwich bread? Or do you have another recipe for that? I just made these and they turned out great!
The Recipe Rebel says
This is the one I use for sandwich bread: https://www.thereciperebel.com/whole-wheat-bread/
Jennie says
I have to say that I have never had any success with yeast until this recipe. I had read some of the reviews before baking and I baked my 1st pan on convection bake. After 18 min they had not browned one bit, so I had to put it on broil for a few minutes to brown the tops. The 2nd pan I did on just bake and they browned very nicely like they should. My oven is only 3 years old but there was a huge difference in using the “convection bake” option as opposed to the “bake” option.
The Recipe Rebel says
Makes me so happy to hear! Thank you!
Maryvonne says
Raising as I write. Easy and look great. Tell you later if they are a hit at Christmas dinner.
The Recipe Rebel says
Enjoy!
Samantha says
Hi, is the sugar necessary?
The Recipe Rebel says
Yes, the sugar helps to feed the yeast
Dominic says
these look fantastic. Id love to try it with the original lard recipe. Should i stick with the 1/2 cup measurement of the butter or is it slightly diferent?
The Recipe Rebel says
Typically they are a 1:1 substitute. If you decide to experiment, let me know how it goes!
Tom says
I tried this recipe. Buns turned out really well. I did find them to be a bit too dense. Is that how they are suppose to turn out?
The Recipe Rebel says
Glad you enjoyed them. They should be soft and fluffy.
Ntokozo says
Can i use milk instead of water?
The Recipe Rebel says
Haven’t tried it myself but it is possible to proof yeast in milk.
Janey says
How can I make a loaf of bread with this? I assume this recipe would make 2 loaves?
The Recipe Rebel says
I’m not sure Janey, I haven’t tried with this recipe. Here is our favorite bread recipe: https://www.thereciperebel.com/nokneadbread/
Rachelle says
I would like to make this today. Is it possible to half the recipe?
The Recipe Rebel says
I’m sure you could. Enjoy!
Dee says
I’m going to try to use this recipe on the dough setting of my bread machine.
The Recipe Rebel says
Enjoy Dee!
Lila Beavers says
I dont have a bread hook but a wooden spoon got the job done.
I glazed mine with an egg wash before baking which helped them brown a little more.
Overall not a huge fan of the sweetness, it’s definitely dinner roll bread rather than sandwich bread (I tried to make buns) but the bread still turned out delicious!
The Recipe Rebel says
Hi Lila! So glad you enjoyed the recipe! Thank you for this kind review!
Stella Vasquez says
Can I stuff the rolls like Kolaches??
Please advise.
Stella from Texas
The Recipe Rebel says
Hi Stella, I’m not sure, I haven’t tried it myself. Would love to know how it turns out if you experiment with it.
Lila Beavers says
I think it would be a great dough for kolaches- egg wash highly recommended!
The Recipe Rebel says
I’d love to know how it turns out!
Dianne Pees says
I don’t have a dough hook. You said I could use my hands. Does this mean I can mix it by hand? Please explain. If I must use the dough hook let me know that as well.
Thank you!
The Recipe Rebel says
Hi Dianne, use by hands means you mix it by hand if you don’t have a dough hook. Enjoy!
Crystal J. says
I’m not much of a commenter, but I had to leave one here. I’ve tried this several times, and it has permanently joined my recipe box. Thank thank you! My only issue is getting them all the same size. 😂 that’s okay though, because the kids like to race to see who gets the biggest one. 😄
Diane says
So good! My kids absolutely loved them. Thank you for this delicious recipe 🙂
The Recipe Rebel says
Hi Diane! So glad you enjoyed it! Thank you for this kind review!
Kimberly says
Always a favorite! I’m out of AP flour, but gonna substitute bread flour…fingers crossed:)
The Recipe Rebel says
Hi Kimberly! So glad you enjoyed it! Thank you for this kind review!
Ronda says
Best buns ever!! Just like my Moms and she worked as a baker. Everyone loved her buns. Thank you so much!!
The Recipe Rebel says
Hi Ronda! So glad you enjoyed the recipe! Thank you for this kind review!
Chris says
Hi. I made these and they taste great, but even after leaving them in for an extra 7 min, they would not brown on the top at all. What might I be doing wrong?
The Recipe Rebel says
Hi Chris! So glad you enjoyed them! It sounds like it might just be your oven. Maybe try to boil them for a few seconds (watch so they don’t burn!)
Debbie Marlin says
Such an easy recipe. Came out beautifully! Can this recipe used to make a loaf of bread?
The Recipe Rebel says
Hi Debbie! So glad you enjoyed the recipe! Thank you for this kind review!
Gerti says
Wow, the best, Rose in 1 hr.
Didn’t brown but I + the temp. for 15 min.
They are so fluffy, my todo buns now.
Easy n fast
Thank you🥰
The Recipe Rebel says
Hi Gerti! So glad you enjoyed the recipe! Thank you for this kind review!