Soft, fluffy, buttery buns. Golden on the outside, pillowy on the inside… PURE homemade goodness
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In a large bowl or the bowl of your stand mixer, combine lukewarm milk, sugar, and instant yeast. Let it sit for 5–10 minutes until slightly foamy.
Whisk in the egg.
Add the flour and salt to the wet mixture.
If using a mixer, use the dough hook on low speed. If mixing by hand, use a sturdy spoon until a shaggy dough forms.
If the dough feels overly stiff or crumbly, add the extra 1/4 cup of milk one tablespoon at a time. The dough should be soft and slightly tacky but not sticky.
Add the softened unsalted butter to the dough.
Knead the dough for 8–10 minutes until it becomes smooth, elastic, and springy. If you poke it, it should bounce back slowly.
Place the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap.
Let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
Gently punch the dough down to release the air.
Divide the dough into 12 to 15 equal pieces (about 70g–80g each if using a scale).
Roll each piece into a smooth ball and place them on a parchment-lined baking sheet, leaving about 2 inches of space between them.
Cover the buns and let them rise again for 30–45 minutes until puffy and nearly doubled in size.
Preheat your oven to 180°C (350°F) while the buns rise.
Bake the buns for 18–22 minutes, or until the tops are golden brown.
As soon as they come out of the oven, brush the tops generously with softened salted butter to keep the crust soft and give them a bakery shine.
Don't rush the rise; yeast works on its own schedule. If your kitchen is cold, it might take longer.
Bread flour will give a chewier pull-apart texture, while all-purpose flour will be slightly more tender and cake-like.
These buns are best fresh but can be stored in a sealed bag for 2–3 days. Microwave for 10 seconds to restore softness.
Can I use active dry yeast instead of instant yeast?
Yes, but you'll need to activate it in warm milk with sugar for 10–15 minutes until foamy before proceeding.
What is the best way to knead the dough?
You can knead by hand or use a stand mixer with a dough hook. Knead until the dough is smooth, elastic, and springy.
Can I freeze the buns?
Yes, you can freeze the baked buns. Wrap them tightly and store for up to 1 month. Thaw and warm them in the oven or microwave before serving.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise. Let it come to room temperature before shaping and proceeding with the second rise.
What can I use instead of salted butter for finishing?
You can use unsalted butter and sprinkle a pinch of salt on top for a similar effect.
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