Description
These sweet buns are soft, fluffy, and lightly sweet with a beautiful golden top. They’re easy to customize and perfect for breakfast, snacks, dinner rolls, or sweet filled breads.
Ingredients
- 2¼ tsp active dry yeast
- ¼ cup warm water (105–115°F)
- ¾ cup warm milk
- 2 large eggs
- ¼ cup melted butter
- 1 tsp salt
- ½ cup sugar
- 4 cups all-purpose flour
For the Egg Wash
- 1 large egg
- 1 tbsp milk
Instructions
- Add warm water to a stand mixer bowl. Sprinkle in the yeast and 1 teaspoon of sugar. Let sit for about 5 minutes until foamy.
- Add warm milk, eggs, salt, remaining sugar, and melted butter. Stir until combined.
- Add 3 cups of flour, one cup at a time, mixing after each addition.
- Add another ½ cup of flour and stir until a sticky dough forms.
- Attach the dough hook and knead on medium-high speed for 5 minutes.
- Gradually add the remaining ½ cup flour while kneading for another 7–10 minutes, until the dough is smooth and stretchy.
- Place the dough in a lightly greased bowl, cover, and let rise for 1–1½ hours, or until doubled.
- Gently deflate the dough and divide it into 16 equal pieces.
- Shape each piece into a smooth ball and arrange them in a parchment-lined 9×13-inch baking pan.
- Cover and let rise for another 1–1½ hours, until puffy and touching.
- Preheat the oven to 350°F.
- Whisk together the egg and milk for the egg wash and brush it over the buns.
- Bake for 15–20 minutes, until lightly golden.
Notes
- Serve warm with butter, honey, jam, or your favorite spread.
- Use the buns as dinner rolls alongside soups, stews, or roasted meats.
- Slice them and use them for breakfast sandwiches or sliders.
- Store cooled buns in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 5 days in a tightly sealed container.
- Freeze completely cooled buns for up to 3 months. Thaw at room temperature and warm before serving.