These homemade buns are soft and fluffy and golden brown on top. They make very tall burgers!
Do I make homemade buns all the time? Of course not. But every now and then it is nice to make the effort. I hate the preservatives and additives in shop-bought bread.
This dough comes together very easily using a stand mixer, but you can also knead by hand. This recipe makes 16 buns. I like to slice them in half (for ease of use later) and freeze the ones we don’t use for kids lunchbox rolls.
Thanks to my blogger friend Vanessa Price of The Cheerful Kitchen for this great recipe. She uses part wholewheat flour in hers. (Replace 2 cups of the white flour in recipe below)
- 4 Tbsp Honey
- 4 tsp active dry yeast
- 2 Cups Warm Water
- 6 Tbsp Melted Butter
- 2 Eggs
- 7 Cups White Baker's Flour
- 2 tsp Salt
- Egg Wash (1 egg plus 1 Tbsp Milk)
- Sesame or Poppy Seeds
- In a mixing bowl or stand mixer, mix together the honey, yeast and warm water. Allow to active for 5 minutes.
- Add in the melted butter and eggs, then the flour, cup by cup. Add a Tbsp or two more water if it looks dry. Knead for 8 minutes.
- Rest the dough for 5 minutes, then knead for 5 minutes. Oil the top and bottom of the dough and cover. Leave in a warm spot for 2 hours to rise.
- Divide the dough into 16 even pieces and roll out. Place on lined baking trays, cover and let double in size (about 1 hour ).
- Brush all over with egg wash and sprinkle with seeds.
- Preheat oven to 375F/190C. Bake for 14-18 minutes. You may need to swop the trays around halfway for even browning.
These are best on the day they are made, but freeze easily. Place in a sealed bag. Defrost on counter top for 1 hour or in the microwave.