Try these homemade buns once, and you'll make them forever! Soft, chewy and flavorful, they are an easy and delicious addition to any meal.
When Jack first took these homemade buns out of the oven, I immediately cried, "They're so cute!" I had asked her to make a bun recipe for the blog, but I had no idea how it was going to turn out. I started to be skeptical when he told me that he was discarding traditional milk, melted butter and eggs to make his recipe vegan. Jack is a good baker, but I was preparing for at least a few wobbly tests.
To my surprise, Jack's homemade buns came out perfectly! They're soft and fluffy, fluffy and tender, and they look like little golden pillows when they come out of the oven. He's always happy to cook them, so they've become part of our regular recipe rotation over the past few months. Of course, Jack is getting them ready for Thanksgiving next week, and I hope you are too. They are easy and delicious - I think you'll love them!
Dinner Roll Recipe Ingredients
You only need 6 simple ingredients to make this recipe:
- Bread flour - Its high protein content makes these buns tender and soft.
- Yeast - Before starting to cook, make sure that your yeast has not expired. If it is not fresh, the rolls will not rise and they will be dense and flat instead of soft and chewy.
- Almond milk - We use almond milk because that's what we have on hand, but feel free to replace it with the plain unsweetened milk you like! Cow's milk, oat milk, and soy milk would all work here.
- Cane sugar - It activates the yeast and gives the rolls a touch of sweetness.
- Extra virgin olive oil - For humidity and richness.
- And sea salt - To complement the sweet and salty flavor.
Find the full recipe with the measurements below.
How to make homemade buns
First, do yeast proof. Mix it with the hot milk and 1 tablespoon of sugar and let stand for 5 minutes. After 5 minutes, the yeast should be frothy. If not, discard the mixture and start over. Chances are, your yeast is not fresh!
Then prepare the dough. Add the foamy yeast mixture, flour, salt, oil and sugar remaining to the bowl of a stand mixer fitted with a dough hook. Stir over medium-low heat until the mixture comes away from the sides of the bowl and forms a paste around the hook, about 2-3 minutes. Transfer the dough to a floured work surface and knead several times to form a ball. It will be sticky, but if it is too sticky to handle, knead a little more flour.
So get up! Place the dough ball in an oiled bowl and cover with plastic wrap. Set it aside to rise for 60 to 90 minutes, until it doubles in size.
Once the dough has risen, shape the rolls. Divide the dough into 15 equal pieces and shape each into a ball by rolling it on the counter under your cupped hand. Transfer the balls to a greased baking sheet, cover with plastic wrap and let them rise again.
When the rolls are puffed up, it's time to bake! Place them on a low rack in an oven at 350 °. Bake for 20 to 25 minutes, turning the pan halfway, until lightly browned. Let them cool on the baking dish for 5 minutes before transferring them to a wire rack to cool completely (or devour them hot!).
Roll recipe tips
- Measure your flour accurately. Measuring cups are essential tools in the kitchen, but when measuring flour they aren't accurate. It's easy to pick up a cup of flour that's too tight, inadvertently using more flour than a recipe calls for. Weigh your flour whenever you can, but if you don't have a kitchen scale, the spoon and level method is your best bet. Learn more here!
- Heat the milk. Yeast loves heat! To help activate it, heat your milk in the microwave for about 15 seconds before raising the yeast. Whatever you do, don't use cold milk straight from the refrigerator.
- Let the dough rise in a warm place. Likewise, you will get the best leavening if you put the dough in a warm place. We put ours on a sunny windowsill! An oven off with the light on is also a good option.
- Freeze the extras. These homemade buns freeze perfectly! If you don't plan to eat them all within 1 to 2 days, store them in an airtight bag or container in the freezer for up to 2 months. Transfer the frozen rolls to the refrigerator to thaw them overnight or let them thaw at room temperature for a few hours.
Suggested portions of homemade bread rolls
I've eaten buns on Thanksgiving since I was a kid, so they always remind me of the holidays. These homemade buns go perfectly with classic side dishes like mashed potatoes and sauce, cranberry sauce, Padding, Green bean casserole, and Sweet potato puree. For more holiday accompaniment ideas, see this post!
Of course, these buns are delicious with all kinds of other meals. Pair them with my kale salad or Cesar salad for a healthy and filling lunch, or dip them in tomato basil or Butternut squash soup. They would also be adorable with my stuffed acorn squash, eggplant parmesan, or one of these pasta recipes:
For more favorite pasta recipes, check out this post!
More favorite baking recipes
If you like these homemade buns, try one of these pastry recipes below:
Homemade bread rolls
Preparation time: 30 minutes
Cooking time: 25 minutes
Rise time: 2 hours
These homemade buns are an easy and delicious addition to almost any meal! If you have any leftovers, freeze them in an airtight container or bag for up to 2 months. They thaw perfectly!
- 1 Chopped off almond milk (or any milk), warmed up
- 1 pkg. (¼ ounce) active dry yeast (2¼ teaspoons)
- 2½ soup spoons cane sugar
- 3 cups bread flour, spoon and leveled (390 g)
- 1 teaspoon sea salt
- ⅓ Chopped off extra virgin olive oil, more for brushing
In a small bowl, combine the almond milk, baking powder and 1 tbsp of sugar and let stand 5 minutes or until frothy.
In the bowl of a blender fitted with a dough hook, place the flour, salt, remaining sugar, olive oil and the yeast mixture. Mix on medium-low speed for 2-3 minutes until the dough is well formed around the hook and comes off the sides.
Transfer the dough to a floured work surface and knead several times to form a ball. The dough should be sticky, but if it's too sticky to work, add a little more flour. Brush a large bowl with ½ teaspoon of olive oil and place the dough inside. Cover with plastic wrap and set aside in a warm place for 60 to 90 minutes, or until the dough doubles in size.
Brush a large baking sheet with olive oil and set aside. Turn the dough over on a clean work surface and lightly flour your hands. Divide the dough into 15 equal pieces. Shape each piece into a ball by rolling over the counter with a cupped hand. Place each piece on the baking sheet. Sprinkle the tops with a very light amount of flour to prevent the plastic wrap from sticking to the dough. Cover with plastic wrap and set aside for 1 hour or until puffed.
Preheat the oven to 350 ° F and move the oven rack to a low position.
Bake rolls for 20 to 25 minutes, or until lightly browned, turning the pan halfway. Let the rolls cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
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