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
Proof the Yeast
- ½ cup warm water, (105-110 °F—warm but not hot)
- 1 tablespoon instant or active dry yeast
- 1 teaspoon granulated sugar
Bun Dough
- 2 cups warm water
- ½ cup unsalted butter, melted
- ⅓ cup granulated sugar
- 1 tablespoon salt
- 6-7 cups all-purpose flour
- Salted butter, optional
Instructions
Proof the Yeast
- In a small bowl or liquid measuring cup, whisk together the 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 anyway so that I know my yeast is active.)
Bun Dough
- In the bowl of a stand mixer (or a very large bowl if you are kneading by hand), whisk together the water, butter, 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.
- Add the flour, 1 cup at a time, and mix until nearly combined before adding more. Start with 4 to 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. (You want a smooth, soft dough, never stiff, so go slow!) Add up to 6 to 7 cups flour total, just until the dough comes together in a ball and starts to pull away from the sides of the bowl. (It should be slightly tacky but not sticky.)
- Place the dough in a large lightly greased bowl (you can use the same bowl and oil it), and cover with plastic wrap or a clean kitchen towel.
- Set in a warm, draft-free spot (I use the oven with the light on) and let it rise for 1 to 1½ hours, until doubled.
- Line a baking sheet with parchment paper. Uncover the dough, punch it down, and roll out 20 to 24 rounds, smoothing the tops and pinching the seam in the back.
- Place on the prepared baking sheet and let rise (no need to cover them) in a warm spot for 30 to 60 minutes, until doubled.
- Preheat the oven to 350°F.
- Bake for 18 to 22 minutes, or until light golden brown. (The bake time may be longer or shorter depending on the size of your buns.) For beautifully golden tops, brush with a bit of melted butter after pulling from the oven.
- Allow to cool completely before storing.
Video
Notes
- You truly can use either type of yeast in this recipe, and I proof them both. The only difference is that instant yeast will rise more quickly than active dry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Pam Stewart says
I have tried making bread and buns before but was always a fail. So i figured i would come to your site since your recipes are always a success. And making now my second batch. Made cinnamon buns and then the rest as buns. My 23 yr old said can you make them again so I can take them to work as a snack. Love this
Ashley Fehr says
I’m so so glad they worked out for you!
Amy says
Great recipe! I use the dough and stuff them – they are super delicious and a crowd favourite
Ashley Fehr says
That’s such a fun idea!
Fatima says
Can I stuff these buns?
Ashley Fehr says
I haven’t tried, but I’m sure you could!
Melinda says
Do you know if this recipe works if you switch out the flour with a gluten free flour that is a 1:1 switch?
Ashley Fehr says
Hi Melinda! I have never tried so I can’t say for sure
Kathleen A Rabon says
Hi Ashley,
I’m wondering if I can save half the batter to bake some more buns tomorrow?
How do I store the dough overnight to bake buns tomorrow.
I am using them for hamburger sliders.
Thank you,
Kathy
Ashley Fehr says
Hi Kathleen! I don’t usually do this, but I supposed you could try refrigerating the dough overnight. Just let it come to room temperature before continuing with the recipe.
Ida says
How many grams of dough in each bun? I can’t seem to get 22-24.
Ashley Fehr says
Sorry, I have never weighed my buns as I roll them. You really can make them any size you like, just bake accordingly
Daisy says
Love these! I’m wondering if the process changes at all if I half the recipe?
Ashley Fehr says
No it shouldn’t!
JB says
I made only a half of recipe and they came out really good
Ashley Fehr says
I’m glad you liked them!
Alycia says
I was beyond pleased with these buns. I have written the recipe down on a recipe card now because they will absolutely be my go to bun recipe. I had one this evening after my kids were in bed just to try it…then had another…then forced myself to refrain from a third. They are so good. You know it’s a happy day when you found the recipe that you want to cherish and share for life.
Ashley Fehr says
That makes me so glad Alycia! Thanks for your review!
Kat says
They turned out really good thanks for this recipe! I didn’t add the sugar as I try to omit it as much as possible. What do you add for the top to look so attractive/shinjng please?
Ashley Fehr says
Thanks Kat! I just brush a bit of melted butter on the tops for that sheen.
Kat says
I have just read the recipe again and you are saying about the butter at the end, somehow I haven’t seen it first time! 😂 Anyway, I am making another batch today – thank you, will be a regular bake! 🙏
Ashley Fehr says
Enjoy!
Loraine says
Are you sure the recipe is 1 Tablespoon of salt. Every other recipe it’s 1 teaspoon salt.
Ashley Fehr says
Yes I am
Shelby says
Hello! Have you ever made the dough in a bread machine? I’m wondering if the batch is too large. But possibly if you were to half it??? Thanks, Shelby
Ashley Fehr says
Sorry Shelby, I haven’t tried that!
Karen Tieszen says
I made these buns for Christmas. This is the first time I have used a mixer to make buns. They turned out beautifully. The family loved them.
Ashley Fehr says
Thanks Karen!
Lorraine Ca says
Do you have to use unsalted butter? Can I use regular butter and should I use the same amount?
Ashley Fehr says
Salted butter will work just fine
Rachel says
How long do you knead your dough?
Ashley Fehr says
Just until it comes together and is smooth and tacky
Ditte Nielsen says
I am making these, but in Denmark we have cubed yeast. How much would I use to make this? The cubes come in 50 grams 🙂
Ashley Fehr says
I don’t have any experience with fresh yeast, but according to my Googling I would guess 18-20 grams fresh yeast.
Patricia Kelly says
This worked exactly as written, thanks!
Nora says
WHY DID YOU POST THIS NOW MY WHOLE FAMILY IS ADDICTED AND EVERYONE IS MAKING THIS AND THE OVEN IS ALWAYS RUNNING
Ok but all jokes aside, this is great!
Ashley Fehr says
Haha, thanks Nora!
Lorena Matthiesen says
Love these! Can I use sourdough starter instead of the yeast proof part? If so how much do I use?
Ashley Fehr says
Sorry, I don’t have experience with that
Alicia Allain says
Did you butter these at the end?
Ashley Fehr says
Yes some melted butter on the top will make them more golden.
Megan says
My family loved this!
Ashley Fehr says
Thank you Megan!
Brooke McKinney says
Hi! I love these buns, such a fun thing to make and this recipe makes it easy! Wondering if you could make the day before and refrigerate and then bake the following day? Thank you for sharing!
Ashley Fehr says
Hi Brooke! Yes I definitely think that would work! I would cover and put them in the fridge for the second rise, then allow to come to room temperature again before baking.