
There’s nothing quite like the warm, yeasty aroma of Mom’s Homemade Buns wafting through the kitchen. These pillowy, golden beauties take me back to cozy family dinners and holidays where the bread basket was always the first thing to empty. This timeless recipe is cherished for its reliable fluff, simple pantry ingredients, and that unmistakable touch of home in every bite.
Why You’ll Love This Recipe
- Versatile Comfort: These buns pair effortlessly with soups, holiday feasts, or simply a pat of butter for an anytime treat.
- Beginner Friendly: The recipe walks you through every step—no bakery degree required to achieve fluffy, crowd-pleasing results.
- Customizable Dough: Play with whole wheat or all-purpose flour, or add a sprinkle of seeds to make each batch your own.
- Perfect for Sharing: One batch makes plenty, so everyone gets seconds (and leftovers for tomorrow’s sandwiches!).
Ingredients You’ll Need
The beauty of Mom’s Homemade Buns is that each ingredient has a purpose, working together to create a dough that’s pillowy-soft yet sturdy enough for a hearty sandwich. These are kitchen staples, but don’t underestimate how profoundly they affect taste, aroma, and even color.
- Warm water: The foundation for activating yeast and bringing the dough together; just warm enough (not hot!) ensures proper rise.
- Instant or active dry yeast: Gives your buns their signature lift—proofing is a little kitchen magic and peace of mind!
- Granulated sugar: A touch to wake up the yeast initially, a bit more to round out flavor and promote lovely browning.
- Unsalted butter, melted: For rich flavor and a melt-in-your-mouth crumb—plus, extra for brushing those golden tops if you like.
- Salt: Absolutely essential for flavor; it balances the sweetness and brings out those homey bakery notes.
- All-purpose or whole wheat flour: Pick your favorite or mix them for the best of both worlds; flour determines how hearty or light your buns will be.
- Butter for tops (optional): A finishing touch for irresistible sheen and extra richness.
Variations
One of my favorite things about Mom’s Homemade Buns is how forgiving and flexible the dough is. Whether you’re looking to suit tastes or dietary needs, there’s always room to make this family favorite your own!
- Whole Wheat Goodness: Swap half or even all of the all-purpose flour for whole wheat flour for a heartier, more nutritious bun with a deeper color and flavor.
- Seeded Top: Sprinkle sesame, poppy, or flax seeds on top before baking for a beautiful, bakery-inspired crunch.
- Dairy-Free Alternative: Use plant-based butter (or even olive oil) for soft, fluffy results without dairy.
- Sweet “Dinner Rolls”: Increase the sugar a touch and add a hint of honey for pillowy rolls that double as a sweet snack.
How to Make Mom’s Homemade Buns
Step 1: Proof the Yeast
Start by stirring together warm water, yeast, and a teaspoon of sugar in a small bowl. Even if you’re using instant yeast, this step reassures you that your yeast is active—look for a foamy, bubbly top after about 10 minutes. This little ritual practically guarantees fluffy, successful buns every single time.
Step 2: Mix the Dough
In the bowl of your stand mixer (or a huge mixing bowl if kneading by hand), whisk warm water, melted butter, sugar, and salt until well blended. Pour in the proofed yeast mixture and give it a good stir to combine all those rich flavors and aromas right from the start.
Step 3: Add Flour and Knead
Add flour one cup at a time, mixing well after each addition. Once you’ve added 4-5 cups, slow down: you want a dough that’s soft and just a touch tacky but not sticky. Whether with a dough hook or your hands, knead the dough, adding flour just until it pulls away from the bowl and forms a smooth, slightly elastic ball.
Step 4: Let the Dough Rise
Transfer your dough to a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and set it in a cozy, draft-free spot. Let it rise until doubled—about 1.5 hours. (My favorite trick? Pop it into a turned-off oven with just the light on for perfect proofing conditions!)
Step 5: Shape and Second Rise
Punch down the dough, then divide into 20–24 equally sized balls. Smooth the tops and lightly pinch the seam underneath. Arrange them on a parchment-lined baking sheet with some space to grow, and let them rise again for 30–60 minutes. They’ll puff up into inviting little pillows, ready for their golden transformation.
Step 6: Bake and Finish
Bake your buns at 350°F for 18–22 minutes, or until they’re a gorgeous light golden brown. If you’re anything like me, you’ll want to brush the tops with melted butter straight from the oven for that glossy “bakery window” look and irresistible softness. Let them cool slightly—then devour!
Pro Tips for Making Mom’s Homemade Buns
- Yeast Freshness Test: Foam and bubbles during proofing mean your yeast is alive—don’t skip this check for the fluffiest results!
- Gradual Flour Addition: Add flour slowly once the dough thickens—you want it soft, not dense; stopping just shy of sticky is the sweet spot.
- Warm, Cozy Rise: Letting your dough rise in a pre-warmed (but switched-off) oven ensures consistency, especially on chilly days.
- Buttery Finish: Brushing the baked buns with melted butter right out of the oven makes them extra soft and gives that irresistible golden sheen.
How to Serve Mom’s Homemade Buns
Garnishes
For a simple yet elegant touch, brush the tops with warm melted butter and scatter on a pinch of flaky sea salt or sesame seeds while they’re still hot. Fresh chopped herbs like parsley or chives make each bun look as inviting as it tastes—perfect for a holiday table or brunch spread!
Side Dishes
Mom’s Homemade Buns are delicious hugged up next to a steaming bowl of soup, a cozy beef stew, or your favorite holiday roast. They’re also fabulous vehicles for homemade jam at breakfast, or split with ham and cheese for a lunch everyone will envy.
Creative Ways to Present
If you’re feeling playful, use these buns for mini sliders, picnic-perfect sandwiches, or even as a base for “pull-apart” party bread. Arrange them in a wreath on a platter for festive gatherings—an edible centerpiece that everyone will dive into!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mom’s Homemade Buns soft and fresh by storing them in an airtight bag or container at room temperature for up to three days. The texture stays tender, and they reheat beautifully for a second round of enjoyment.
Freezing
Want to plan ahead? Once cooled, pop your buns into a freezer bag, press out the air, and freeze for up to three months. When you’re craving that home-baked hug, just thaw at room temperature or rewarm in the oven.
Reheating
To revive that oven-fresh softness, gently warm your buns in a low oven (about 300°F) for 5–10 minutes, or give individual buns a quick zap in the microwave (wrapped in a damp paper towel). A brush of melted butter makes them taste like they just came out of the oven!
FAQs
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Can I make Mom’s Homemade Buns ahead of time?
Absolutely! You can shape the buns, place them on the baking sheet, and refrigerate overnight. Let them come to room temperature and rise before baking in the morning for fresh buns with no last-minute stress.
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Should I use all-purpose or whole wheat flour?
Both work beautifully in this recipe! All-purpose flour yields lighter, airier buns, while whole wheat offers a bit more flavor and bite. Mixing both gives a wonderful balance of nutrition and classic softness.
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What’s the best way to get evenly sized buns?
For uniformly sized Mom’s Homemade Buns, use a kitchen scale or divide the dough into equal sections by weight. If eyeballing, smooth and pinch the bottoms tightly to get pretty, even domes every time.
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Can I double the Mom’s Homemade Buns recipe?
You sure can! Just make sure your mixing bowl is big enough for the dough to rise, and bake in batches so each bun has space to get golden and billowy in the oven.
Final Thoughts
There’s honestly nothing more welcoming than a basket of homemade, still-warm Mom’s Homemade Buns on your table. Give these bakery-soft rolls a try for your next gathering or family dinner—you’ll have everyone asking (and maybe even begging!) for the recipe. Happy baking!
PrintMom’s Homemade Buns Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Yield: 22 buns 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These homemade buns are a family favorite, passed down through generations. Soft, fluffy, and oh-so-delicious, they’re perfect for sandwiches, burgers, or just enjoying on their own. You won’t believe how easy and rewarding it is to make your own buns from scratch!
Ingredients
For proofing yeast:
- 1/2 cup warm water (105-110 degrees F)
- 1 tablespoon instant or active dry yeast
- 1 teaspoon granulated sugar
For 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
- Butter for tops (optional)
Instructions
- Proof the yeast: In a small bowl, mix warm water, yeast, and sugar. Let sit until bubbly, about 10 minutes.
- Make the dough: Combine warm water, butter, sugar, and salt. Add yeast mixture. Gradually add flour, mixing until smooth and soft. Let rise until doubled, about 1.5 hours.
- Roll out dough into rounds, then let rise again for 30-60 minutes. Bake at 350 degrees for 18-22 minutes or until golden brown. Brush with melted butter if desired.
Notes
- You can customize these buns by adding sesame seeds, poppy seeds, or a sprinkle of sea salt on top before baking.
- For a richer flavor, you can substitute melted butter with olive oil in the dough.
Nutrition
- Serving Size: 1 bun
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 10mg