These soft and fluffy Homemade Buns are a breeze to make in a bread maker and are impossible to resist. Made with just a handful of simple ingredients, they are perfect as a dinner roll, hamburger bun, slider bun or sandwich roll.
My journey into making Homemade Buns all started back in March, when we went into lockdown with the pandemic. Suddenly it was very difficult to get breads, especially buns. I’d received a bread maker last fall and had been making bread throughout the winter but had never really tried the Dough setting. Man, did that open me up to a whole new world of baked goods! I was officially hooked and may never go back to store bought buns again.
The first time I made these buns, it was as hamburger buns with our favourite Perfectly Seasoned Homemade Burgers recipe. They were quite literally the best homemade burgers we’d ever had. My husband raved about them so much, I made it again the next week. I’ve since made them as dinner rolls and sandwich buns too. Over the last six months they’ve become a staple in our house and the perfect addition to any meal.
It’s as easy as loading all the ingredients into the bread maker (in the order recommended in the machine’s instructions), and turning the machine onto the DOUGH setting. Mine takes about an hour and a half. I love that the bread maker does all the hard work of making the dough!
Then I turn the dough out onto a floured surface and divide it into equal parts. I like to use my kitchen scale to get the total weight of the dough and then I divide by 16 to figure out how much each dough ball should weigh. It only takes an extra few minutes but it helps get a uniform size for even baking. I usually do 16 for a nice size roll, but you could make them larger for a burger bun or smaller for mini sliders or smaller dinner rolls.
To make a nice smooth top for each bun, I gently roll the dough piece into a ball in my hands and then smooth the top over and gather up the ends to gently pinch it on the bottom.
Arrange all the rolled dough balls on a parchment lined baking sheet with space in between and brush with melted butter. Cover with plastic wrap and a warm towel, letting the dough rise for 1-2 hours or until doubled in size.
They become perfect little doughy pillows that are ready to pop into the oven. For 16 buns it takes about 12-15 minutes to get a nice golden top, but if you make the balls smaller or larger, adjust the baking time.
Before you know it, you have warm, delicious, fluffy homemade buns coming out of the oven. If they’re not gobbled up right away, they last 2-3 days at room temperature in a sealed container.
- 1-1/4 cups milk, slightly warmed
- 1 beaten egg
- ¼ cup sugar
- 1 tsp salt
- 3-3/4 cups white flour (or bread flour)
- 1-1/4 tsp active dry yeast (or breadmaker yeast)
- 2 tbsp melted butter
- Add all ingredients, except butter to the pan of bread machine, in the order advised by the manufacturer's direction. For mine, it is milk, egg, sugar and salt in the bottom, followed by flour and then yeast at the top.
- Select DOUGH setting on bread maker.
- When the dough cycle is done, turn out onto a floured surface.
- Divide the dough into 16 equal pieces (I like to weigh the dough and then divide by 16. This gives me the weight for each dough ball)
- Form each dough ball by rolling lightly into a ball and then stretching the top and pinching it underneath.
- Place dough balls on a large baking sheet lined with parchment paper. Brush with the melted butter.
- Cover with plastic wrap and a clean tea towel. Let rise until doubled, about 1-2 hours.
- Bake at 350F for 12-15 minutes, until golden brown on top.
- Store in a sealed container at room temperature for 2-3 days.
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