Perfect White Buns

Desserts & Baking, Recipes, Sides

Perfect white buns

I am a big fan of whole grain bread.  Honestly, the more nuts, seeds and fibre you can cram in a loaf the better as far as I’m concerned.  But there is something so nostalgic (and decadent) about fluffy white buns fresh from the oven (yes, with butter, I said it).

White bun dough

I grew up in Northern Alberta for the first part of my life where my Mom stayed home and made everything from scratch.  I suppose it rubbed off on me!  For special occasions we would always have homemade white buns like these.  As I developed a passion for baking I started scouring our family recipe books (literally, I would dig through my family members’ kitchens when we would visit to find out what recipe they used), and eventually stumbled upon this gem from my Aunty Jackie. Now that lady can COOK!  Needless to say I stopped looking after I found this recipe, it’s a winner every time.

Perfect white buns in metal baking dish

You can make simple buns or a loaf of bread, or you can turn it into cinnamon raisin bread or add whatever your heart desires.  I know this isn’t the health nut whole grain bread that I normally eat and recommend, but it is what we call a ‘sometimes food’ in our house, and well worth the splurge in my books!

Perfect white buns

Step 1:

  • 1 1/2 cups boiling water
  • 6 tsp. honey
  • 6 tsp. butter
  • 2 tsp. salt

Combine the above ingredients in a large bowl and cool.

Step 2:

  • 1 1/2 cups lukewarm water (not too warm, you’ll kill the yeast)
  • 3 tsp. sugar
  • 2 Tbsp. fast rising yeast

Dissolve the water and sugar in a small bowl.  Sprinkle the yeast on top and let sit.

Step 3:

  • 2 eggs, well beaten
  • 6-7 cups unbleached white flour
  1. Mix the eggs into the first (Step 1) mixture once it has cooled to room temperature.
  2. Add 1 cup of flour to this mixture and stir well.
  3. Add the yeast mixture (Step 2) to the bowl and stir to incorporate.
  4. Gradually add the remaining flour, cup by cup, until the dough gets too difficult to stir in the bowl.  At this point, on a floured surface (your counter), empty the dough and knead by hand until the dough is smooth and elastic, about 10 minutes.  You will need to keep the surface floured to prevent it from sticking.
  5. Place the dough into a greased bowl, cover with a clean tea towel, and place in a draft-free warm area to rise.
  6. Let the dough rise until doubled (about 40 minutes) and punch it down.  Repeat this process once.
  7. Preheat your oven to 350 F and grease two 9×13 sheet baking pans (the ones with the small sides).  You can use any shape of pan you want in actual fact – I used round ones like these.  Cut off pieces of dough that are approximately 1/2 cup in size (doesn’t have to be exact!) and form into buns.  I keep my fingers slightly floured and tuck the dough under as I stretch the dough to make it smooth on top, but you can use whatever technique you like!
  8. Place the buns about a 1/2 inch apart on the greased pan, cover and let rise until doubled, about 30 minutes.
  9. Bake for 15-20 minutes or until nicely browned.

Makes approximately 36 small buns

Cinnamon bread

If you want to make cinnamon bread, roll out about 2 cups of dough into a longer strip, about 1′ x 2′.  Spread 2 Tbsp. of butter on the bread and sprinkle with about 1/4 cup of brown sugar, 1 tsp. cinnamon (I use Epicure brand) and 1/3 cup raisins.  Roll up the dough length-ways completely to make a ‘loaf’.  Place the rolled cinnamon-raisin loaf in a greased bread pan, cover, let rise until double and bake at 350F until golden brown.  Remove from the pan as soon as it is out of the oven, cool and slice!

Loaf of cinnamon bread

Share this post with friends!
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Google+
Google+
Tweet about this on Twitter
Twitter
Print recipe

38 Comments on “Perfect White Buns”

  1. Dulcie Timmons

    Thank you for sharing this recipe – they look phenomenal and I will be baking them tomorrow. Quick question on the butter… is it to be salted or unsalted?

  2. Pingback: Spooky Halloween Recipes - Jillian Harris

  3. Pingback: 15 Thanksgiving Side Dishes | Through the Painted Door

  4. Maya

    Hi Tori!
    I would like to use my Kitchen Aid mixer to make the dough – would I use the dough hook for all of step 3? Or would I initially start with the flat beater or mixer? And does the dough hook help “cheat” with kneading the dough?

    Merci!
    Maya

    1. Tori Wesszer

      Hi Maya,

      Thanks for the note. I’ve always done it by hand so I’m just speculating, but I think that you would only use the dough hook once the dough is made (i.e.: all of the flour is in the mixture)… I would have to look it up, I’m so old fashioned when I make bread haha! Great idea to use the attachment, saves an arm workout! So yes I would start with a whisk or a fork to be honest then move to the bread hook. Let me know how it goes!

  5. Alexa

    Hi Tori! I’m so excited to try these out for thanksgiving. Do you get approximately 11 rolls from this recipe? Sorry if you wrote it somewhere and I didn’t see!

  6. Pingback: Easter Long Weekend Menu - Jillian Harris

    1. Tori Wesszer

      Hi Carmen, I know I responded by email but just in case anybody else experiences the same thing. I recommend that you just add more flour until you get a dough that is soft but not sticky.

  7. Katherin

    I made these tonight to serve with lamb burgers and they were perfect, thank you for this recipe that will become a family favorite in our house.

  8. Shelby

    Thank you for sharing this recipe. I have made them for dinner tonight. The house smells so good. Everyone loved them.

  9. LMB

    I misplaced my bun recipie while away for Christmas and noted yours as identical to mine. So used it.
    The buns are the finest and are always a big hit. Your guests will rant and rave about them!!!

    Thanks for sharing.
    L.M.B

  10. Jen

    Hi Tori,

    I assume the butter should be first melted? Also, do you happen to know if I can replace flour with bread flour? Thank you!

  11. Heidi

    Hello! Thanks for the recepie i followed it last night came out great tasting but the buns were a bit hard and not as fluffy as i would have lied any suggestions?

  12. Kristy

    Thank-you Tori for sharing this recipe. I have made it 3x now without fail. I use my kitchen aid mixer and use the paddle for incorporating the flour into the dough and switch to the dough hook for the “kneading” 2mins (stir speed) on low, then 5minutes a little faster (speed 2)and finish it off with another 2mins of slow. It is perfect every time!

  13. Pingback: Gluten free pumpkin pie - Zest Nutrition

  14. Nancy L

    Made these for our Christmas eve dinner with family and they were amazing! I’ve never had success with making my own bread but these worked out beautifully. Thanks for the recipe!

  15. Erin

    Hi Tori! What are your tips for letting dough rise in the fridge? I’d like to mix up buns the day/night before I actually need to bake them but haven’t had a lot of luck when I’ve put dough in the fridge. Thanks 😊

  16. Sharon

    Tori,
    I subbed the eggs with 2 tbsp ground flax mixed with 5 tbsp water (let it sit 15-20 min) , earths balance for butter and unsweetened almond milk for milk and turned out amazing … and vegan ♥️

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.