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Fraiche Living

Tori Wesszer, Food and Lifestyle Blogger

  • Home
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  • Recipes
    • Basics
    • Breakfast
    • Smoothies
    • Lunch
    • Appies & Snacks
    • Main Dishes
    • Sides
    • Soups
    • Salads
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    • Gluten-Free
  • Meal Plan
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    • Entertaining
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  • Shop
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Basics

Perfect White Buns

March 20, 2020

Homemade hamburger and hot dog buns

This old-fashioned bread recipe (with a vegan variation) is completely foolproof and versatile: you can make your own bread, buns, hot dog buns, hamburger buns or even cinnamon buns out of it!

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).

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.

 

Bread Making Tips

You can make simple buns or a loaf of bread (or cinnamon raisin bread?), cinnamon buns etc.  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!

To make these vegan simply substitute the honey for sugar, omit the eggs and use vegan butter!  You can easily substitute half or all of the all-purpose flour for whole wheat flour as well to make them healthier.

There are two things that I recommend to get a perfect dough. First, be sure to use ONLY lukewarm water (just warmer than water at room temperature) otherwise you will kill your yeast and it won’t rise.  And that’s a bummer.

Second, don’t add too much flour. When you knead in your flour, you want to get the dough to not stick to your hands, but be soft and pliable, kind of the texture of a baby’s bum when you press it… soft and squishy!

What is the Best Yeast to Use for Bread?

I use active dry yeast – either traditional or fast rise will work (traditional will take longer).  You can use instant yeast, but note that you will need 25% less of the yeast and you won’t need to activate the yeast (you just mix it in with the flour, but the other ingredients such as the water stay the same).  I typically use the Red Star yeast from Costco (active dry).

How to Make a Loaf of Bread

This recipe will make 2-3 loaves of bread, depending on the size of your pan. To make a loaf of bread simply make the bread dough in the recipe below, divide the dough into 2-3 balls and, with lightly floured hands, roll the dough into a loaf shape, tucking the ends underneath.  You can alternately roll it out into a small rectangle (as long as your pan) and roll it up.  Place the loaves into lightly greased loaf pans, cover with a clean dish towel and let rise until doubled before baking 20-30 minutes, until golden brown (the bottom should sound hollow when tapped.  Remove from the pans immediately after baked to avoid sweating.

How to Make Hamburger Buns

To make hamburger buns, simply make the recipe below, and with lightly floured hands, form the buns and place them 1/2″ apart from each other on the pan.  Before rising flatten the buns with your hand and let them rise before baking as per the directions below.

How to Make Hot Dog Buns

To make hotdog buns, with lightly floured hands, simply roll a log shape of the dough into a hotdog shape (you can do this on the counter with floured hands), place on a greased baking sheet 1/2″ apart and let rise until doubled – bake as per the recipe below.

Granny's Old Fashioned Cinnamon Buns

How to Make Cinnamon Buns

You can use this recipe to make your own cinnamon buns just like granny’s!  Simply roll out the dough once you punch it down (you can use a full batch or if you want to make a half batch that works) into a large square or rectangle and smother with butter, brown sugar and a sprinkle of cinnamon.  Roll up the dough, cut it into 2″ pieces and place them cut-side-down in a greased baking dish.  Cover and rise until doubled, 1-2 hours.  Bake at 350F until golden brown and the brown sugar bubbles, around 25 minutes.  Invert the pan on to parchment or aluminum paper as soon as you take them out of the oven and enjoy once slightly cooled.

Perfect White Buns

Homemade hamburger and hot dog buns

5 from 18 votes
Print

Perfect White Buns

This perfect foolproof bun recipe will make you look like a baking rockstar! You can use it to make bread, buns, or cinnamon buns!

Servings 36 buns
Author Fraiche

Ingredients

Step 1

  • 1 1/2 cups boiling water
  • 2 tablespoons honey (or sugar)
  • 2 tablespoons butter (or vegan butter)
  • 2 teaspoons salt

Step 2: Activate yeast

  • 1 1/2 cups lukewarm water
  • 1 tablespoon sugar
  • 2 tablespoons active dry yeast (traditional or fast rising)

Step 3: Make dough

  • 2 eggs, well beaten (optional)
  • 6-7 cups all-purpose flour (or 1/2 whole wheat flour)

Instructions

Step 1

  1. In a large bowl add the butter, honey and salt and pour the boiling water over the ingredients. Stir and let it sit so that the butter melts and the salt dissolves. Let this cool to room temperature. You want to make sure that this isn't too hot as it will otherwise kill your yeast.

Step 2: Activate the yeast

  1. While the above mixture cools, activate the yeast. Stir the lukewarm water and sugar together in a medium bowl to dissolve and sprinkle in the yeast. Mix gently to combine and let it sit for around 10 minutes, until the yeast is foamy and 'activates'.

Step 3: Make the dough

  1. Add 1 cup of flour to the cooled butter mixture in step 1 and stir to combine. Add the eggs to this mixture and stir to combine, if using (I often omit them, the dough is great without them too). Add the yeast mixture from step 2 to this bowl and stir to combine again.

  2. Gradually add the remaining flour, cup by cup, until the dough gets too difficult to stir in the bowl.  At this point, transfer the dough on to a clean floured surface (your counter) and knead by hand until the dough is smooth and elastic, about 10 minutes, adding more flour as you knead to get a soft but not sticky dough. It should feel squishy like a baby's bum when it is done!

  3. Transfer the dough into a large greased bowl, cover with a clean tea towel, and place in a draft-free warm area to rise until doubled, about an hour.

Step 4: Bake the buns or bread

  1. Preheat your oven to 375 F and grease one 9x13 sheet baking pans or 3 loaf pans. You can alternately use any shape of pan you want - I used round ones like the one pictured above and it works fine.  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! You can make hamburger buns by spacing the buns out more and flattening them before baking or hot dog buns by forming them into mini loaves or logs (using the same quantity of dough).

  2. Place the buns about a 1/2 inch apart on the greased pan, cover with a clean towel and let rise until doubled.

  3. Bake for around 20 minutes or until nicely browned, and remove from the pan immediately once baked to cool on a cooling rack (if you don't have a rack just dump the pan upside down and let them cool that way). These freeze well once cooled.

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 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

Posted By: Tori Wesszer · In: Basics, Desserts & Baking, Holiday, Holiday Dishes, Recipes, Sides

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Comments

  1. Kristie says

    September 22, 2015 at 10:48 am

    These look so fluffy and fabulous! Definitely going to try this one out for Thanksgiving! Yum, yum yum!

    Reply
    • Sherry says

      December 21, 2019 at 12:27 pm

      Tori what are the vegan substitutions?

      Reply
      • Tori Wesszer says

        December 22, 2019 at 9:07 am

        Hi Sherry you leave out the eggs and use vegan butter and all sugar, no honey!

        Reply
        • Katie says

          December 26, 2019 at 6:27 pm

          Hi tori. I’ve made these buns twice now once for thanksgiving and Christmas. Everyone devours them. My buns don’t get brown at all. I noticed the recipe in cook book doesn’t call for egg and the recipe on the blog does. Would this cause them not to get as brown? Any tips to get them more looking brown. They were still tasty!

          Reply
          • Tori Wesszer says

            December 30, 2019 at 10:29 am

            Hi Katie! It could be your oven – are you baking them with two pans in the oven? If not enough air can circulate around the pans I have found that to be an issue. You can try baking them for longer too!

  2. Dulcie Timmons says

    October 9, 2015 at 7:59 pm

    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?

    Reply
    • Tori Wesszer says

      October 11, 2015 at 11:28 am

      I usually use salted!

      Reply
  3. Maya says

    October 24, 2015 at 9:01 pm

    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

    Reply
    • Tori Wesszer says

      October 27, 2015 at 8:57 pm

      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!

      Reply
  4. Alexa says

    November 21, 2015 at 12:49 pm

    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!

    Reply
    • Tori Wesszer says

      November 22, 2015 at 7:49 am

      Hi Alexa it makes closer to 36 buns depending on the size! I’m sorry if I didn’t include that I will add it to the post!

      Reply
  5. Carmen says

    March 27, 2016 at 10:19 am

    I did 7 cups of flour and it is still very sticky- suggestions???

    Reply
    • Tori Wesszer says

      March 27, 2016 at 2:39 pm

      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.

      Reply
  6. Katherin says

    November 6, 2016 at 7:41 pm

    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.

    Reply
    • Tori Wesszer says

      November 8, 2016 at 9:47 pm

      That’s wonderful thank you for the amazing feedback Katherin!

      Reply
  7. Shelby says

    December 24, 2016 at 12:48 pm

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

    Reply
  8. Barb says

    December 27, 2016 at 9:42 am

    Thanks for this recipe Tori. Do you think I could cut it in half with the same excellent results?

    Reply
    • Tori Wesszer says

      December 28, 2016 at 6:57 am

      Absolutely Barb!

      Reply
      • Jess says

        April 16, 2020 at 6:53 pm

        I have made these buns and they are absolutely delicious!! Not sure I’ll buy another bun. If we want to pre make the dough to have fresh buns for the morning. Can we follow all the steps up until shaping the buns. Once buns are shaped can we place them in the fridge and take them out in the morning to bake? Also curious about freezing half the dough! Thanks!

        Reply
        • Tori Wesszer says

          April 17, 2020 at 6:05 am

          HI Jess, I would shape the buns in the morning. Make the dough, cover and refrigerate. In the morning take it out, punch it down, let it come to room temperature and form the buns. Let them rise before baking.

          Reply
  9. LMB says

    December 31, 2016 at 4:23 pm

    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

    Reply
    • Tori Wesszer says

      January 2, 2017 at 10:25 pm

      Thank you thank you!

      Reply
    • Sasha says

      March 30, 2020 at 4:56 pm

      Hi Tori!

      I saw your cinnamon bun stories yesterday and my mouth is watering, I need to try them. Do I half the bun recipe if I’m making cinnamon buns? Thanks.

      Reply
      • Tori Wesszer says

        March 30, 2020 at 5:07 pm

        Hi Sasha! Halving the recipe makes around 10-15 buns depending on what you are after… A full recipe will work too you would just get more buns! Have fun!

        Reply
  10. Nina says

    January 13, 2017 at 7:11 pm

    It’s the best white buns I have made, thanks for sharing your recipe.

    Reply
    • Tori Wesszer says

      January 15, 2017 at 4:29 pm

      Yay thanks Nina!

      Reply
  11. Jen says

    January 22, 2017 at 9:59 pm

    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!

    Reply
  12. Heidi says

    March 13, 2017 at 9:46 am

    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?

    Reply
    • Tori Wesszer says

      March 14, 2017 at 9:16 pm

      Hi Heidi,
      I think you just needed to proof them (let them rise) longer! Take care! Tori

      Reply
  13. Kristy says

    April 13, 2017 at 7:25 pm

    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!

    Reply
    • Tori Wesszer says

      April 14, 2017 at 11:41 am

      Thanks Kristy so happy you like them so much!!!

      Reply
  14. Andrea S says

    October 8, 2017 at 3:54 pm

    These were perfect this evening for thanksgiving dinner!

    Reply
  15. Marlene Sandback says

    October 8, 2017 at 10:02 pm

    These were a hit at our Thanksgiving table!! So yummy!! Thanks for sharing the recipe!!

    Reply
    • Tori Wesszer says

      October 26, 2017 at 2:43 pm

      So happy you loved them Marlene!

      Reply
  16. Nancy L says

    December 24, 2017 at 11:13 pm

    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!

    Reply
    • Tori Wesszer says

      December 26, 2017 at 11:35 am

      FABULOUS! Thanks Nancy!

      Reply
  17. Marie says

    April 25, 2018 at 3:16 pm

    I made your buns recepie and it turn out AWESOME !
    Thx for sharing

    Reply
    • Tori Wesszer says

      June 5, 2018 at 12:21 pm

      Thank you!!!! So happy it turned out well for you!

      Reply
  18. Erin says

    October 7, 2018 at 3:40 pm

    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 😊

    Reply
  19. Sharon says

    October 7, 2018 at 5:38 pm

    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 ♥️

    Reply
  20. Kelsey says

    October 8, 2018 at 1:59 pm

    Just made these – ammmmmazing! Thanks for the fabulous recipe!

    Reply
    • Tori Wesszer says

      October 9, 2018 at 7:53 pm

      Thank you Kelsey!!!

      Reply
      • Meghan Reis says

        December 22, 2020 at 1:32 pm

        5 stars
        I have always sucked at making bread… and this recipe saved me! These were so amazingly easy to make and a huge hit!! (Hubs ate 5 out of the oven)

        Do you know if there is a way to pre make the dough the day before day before?

        Thank you!

        Reply
        • Tori Wesszer says

          December 23, 2020 at 6:04 am

          Hi Meghan! That’s so awesome! You can pre-make the dough, cover and refrigerate (punch down before going to bed), and form into buns in the morning (let rise then bake). Take care, Tori

          Reply
  21. Amy says

    October 28, 2018 at 6:19 pm

    Can you make these without the eggs?? My little guy is allergic.

    Reply
    • Tori Wesszer says

      November 6, 2018 at 9:29 am

      Sorry for the delay Amy, yes you can! Just leave them out and follow the instructions as you see them. I make them without eggs all the time and they are great, I will add that in, it’s been up for so long!

      Reply
  22. Andrea says

    November 18, 2018 at 8:11 pm

    Made these tonight to go with pulled pork and they were amazing! It would be nice if the recipe was also by weight…so much easier for things like honey. It would also be helpful to note the total prep and cooking time since I misread it but this recipe is still a keeper! Thanks Tori!

    Reply
    • Tori Wesszer says

      November 19, 2018 at 12:59 pm

      Hi Andrea, thanks for the valuable feedback! I appreciate it!

      Reply
  23. Nicole G says

    February 10, 2019 at 2:35 pm

    Love this recipe! Have been making it every weekend for the past few months. 18 buns and a loaf. For the week ahead and for the husband’s lunches. Best bread recipe!

    Reply
    • Tori Wesszer says

      February 10, 2019 at 4:09 pm

      That’s awesome thanks Nicole! So happy you love it!! Tori

      Reply
  24. Sarah says

    March 3, 2019 at 5:52 pm

    When you mention grease the bowl and pan you put them in, what do you use to grease them? Can I use a spray butter or what exactly do you use?

    Reply
    • Tori Wesszer says

      March 5, 2019 at 10:56 am

      You can use any type of fat: butter, vegan butter, olive oil…

      Reply
  25. Jody says

    April 20, 2019 at 9:13 pm

    Wowzers, these were absolutely delicious! Today was my first time making buns (ever!) and your recipe was so easy to follow. They were a huge hit for our Easter supper. I’m already excited for the next holiday so I can make them again. Thanks Tori!
    Side note-Thank you to the reader that posted about the Kitchen Aid mixer tips- so helpful as well. xo

    Reply
  26. Muriel says

    April 21, 2019 at 9:44 am

    They look so good…do you think I could use oat flour?

    Thanks and Happy Easter

    Reply
    • Tori Wesszer says

      May 25, 2019 at 12:53 pm

      Hi Muriel, sorry for the delay! Oat flour won’t work unfortunately as it doesn’t have any gluten and won’t make a good dough. You could use spelt flour!?

      Reply
  27. Cheryl Forster says

    April 21, 2019 at 7:38 pm

    Hi Tori,
    Thank you for this recipe…I made them for Easter supper and they were a huge hit!! Best bun recipe I’ve ever used and now I will only ever use your recipe!! So delicious!! Can’t wait for the cookbook.
    Happy Easter

    Reply
    • Tori Wesszer says

      April 22, 2019 at 7:57 am

      Thank you Cheryl! So happy you loved it and thank you for your enthusiasm for the cookbook! Tori

      Reply
  28. steph says

    April 22, 2019 at 7:19 am

    I made these last night – so amazing!!!! Have you tried making these with nut milk instead of water? Or tried whole wheat flour (maybe half and half)?

    Reply
    • Tori Wesszer says

      April 22, 2019 at 7:49 am

      Hi Steph! I haven’t with nut milk but you totally could! Yes you can substitute whole wheat flour for all or half!

      Reply
  29. Kathy Goldie says

    April 24, 2019 at 9:14 am

    These are now my favorite buns! Ammmmaaazing just as they are, so soft and delicious. A real treat. Made them with pulled pork, family loved it, then made them as hamburger buns, family again raved. But …. the most amazing trick has been to roll them with cheddar cheese (marble for the kids, aged white for the adults, with a sprinkling of herbs and roll them up like a cinnamon bun – amazing for breakfasts, school lunch boxes or just a snack. Thanks Tori for another amazing recipe.

    Reply
  30. Kelsey N says

    April 28, 2019 at 9:17 pm

    Hey tori!
    I made these this weekend and they were delicious!
    If I made a loaf of bread would the cooking time be approximately the same as the buns?

    Reply
    • Tori Wesszer says

      May 19, 2019 at 3:20 am

      Hi Kelsey,
      Thanks!!! It is a bit longer but not much – about 5-10 minutes. I go by a visual indicator, the top should be a golden brown just like the buns and the bottom should be golden as well.

      Reply
  31. Molly says

    April 29, 2019 at 4:32 pm

    Probably a silly question?!?? Lukewarm? What is that temp? I always go to hot or not warm enough!?!? Thanks! Molly

    Reply
    • Tori Wesszer says

      May 4, 2019 at 7:56 am

      It’s a great question! While there is no standard it is usually around 80F.

      Reply
    • Stefanie says

      April 13, 2020 at 12:37 am

      Tori, I made these for the first time over Easter weekend and they were incredible! I can’t wait to make them again. Just wondering if you (or if anyone else) have successfully frozen the dough? Could I make the dough, portion it into three dough balls, and freeze two of the portions before rising (and then let the third portion rise and bake off as directed)? I would love to have the dough on hand regularly! Thanks so much!

      Reply
      • Tori says

        April 13, 2020 at 8:44 am

        Hi Stefanie, I haven’t tried freezing it before unfortunately so I’m not too sure how it would work! I’d love to hear how it goes if you try it out!

        Reply
  32. Mira says

    May 3, 2019 at 4:28 pm

    Hi Tori! I think I’m going to take the plunge and try making bread from scratch for the first time ever this weekend! I’ve read your recipe, and Jamie Oliver’s. Question about yours: how many loaves would this make? Wondering if I could make rolls and a loaf with this recipe amount? And could I leave the rolls a bit bigger could they be used for burgers? Thanks so much!

    Reply
  33. Lisa Barnes says

    May 7, 2019 at 8:09 am

    I feel like this is a silly question but I have mom brain and I’m tired. Just want to confirm that the total resting time for the dough is 80 mins? Going to make these for mother’s day dinner!

    Reply
    • Tori Wesszer says

      May 16, 2019 at 3:05 pm

      Hi Lisa so sorry for the late reply! It is about 80 minutes I find it depends on the room temperature and your yeast so it’s always approximate. I hope you liked them if you made them!

      Tori

      Reply
  34. Jen says

    May 11, 2019 at 7:36 am

    Delicious! First time round I made them so big… lol , didn’t see the note that this recipe makes about 36 small buns, second time , made them much smaller, and they were the best!

    Reply
    • Tori Wesszer says

      May 13, 2019 at 8:12 am

      Hi Jen! So happy you liked them!

      Reply
  35. Faith says

    June 24, 2019 at 12:35 am

    Do you have any successful substitute for Gluten Free. I am allergic and am still trying to figure out how to make these so I can enjoy them too. Flax allergy too. 🤔

    Reply
  36. amand says

    June 25, 2019 at 9:57 am

    Is there something anyones used instead of eggs to make it vegan?

    Reply
    • Tori Wesszer says

      June 25, 2019 at 10:13 am

      Hi there Amanda, you can just leave the eggs out I do it all the time!

      Reply
  37. Jamie says

    August 21, 2019 at 8:28 am

    Yum! Looking to make the beet rolls and wondering if you use this recipe for the bread dough?

    Reply
    • Tori says

      August 26, 2019 at 6:57 am

      I do!

      Reply
  38. Emily Drotar says

    August 21, 2019 at 7:04 pm

    How do you freeze your bread or buns?

    Reply
    • Tori Wesszer says

      October 22, 2019 at 12:26 pm

      So sorry for the delay Emily this got sent to the wrong folder – I freeze them in an airtight resealable bag.

      Reply
  39. Amanda Young says

    October 10, 2019 at 5:36 pm

    Can these be made the night before and baked the day of? Thanks!

    Reply
    • Tori Wesszer says

      October 11, 2019 at 4:25 pm

      Hi Amanda, you can make the dough, keep it covered in the fridge and keep punching it down when it doubles until you’re ready to form your buns!

      Reply
  40. Elise says

    October 11, 2019 at 2:54 pm

    Can you make these a day or two ahead of time and bake day of?

    Reply
    • Tori Wesszer says

      October 11, 2019 at 4:22 pm

      Hi Elise, you can make the dough, cover it and keep it in the fridge and keep punching it down when it doubles!

      Reply
  41. Samantha Campbell says

    November 8, 2019 at 10:13 am

    Hi Tori, I use your recipe anytime I’m making bread or buns we love it! I was wondering if you have to use 2 tbsp of yeast or can I cut it down a bit? I’m finding that you can really taste the yeast – any suggestions on how to not have it taste like it’s formentated? Thanks!

    Reply
    • Tori Wesszer says

      November 10, 2019 at 11:46 pm

      Hi Samantha! You absolutely can cut it down – it will just impact the rising time (will take longer).

      Reply
  42. Kelci says

    November 21, 2019 at 6:19 pm

    I see you mentioned in a comment not using oat flour due to it being gluten free and it wouldn’t make a good dough. Any suggestions for making gluten free buns? Or are my gluten free relatives just gonna have to be jealous of me this Thanksgiving? Haha

    Reply
    • Tori Wesszer says

      November 22, 2019 at 3:13 am

      Hi Kelci,
      Yes unfortunately it doesn’t work well at all. I don’t personally have a good solution yet for a gluten free bun, it’s a bit tricky but I’m working on it! Happy Thanksgiving (I’m assuming you are in the US!). Tori

      Reply
  43. Brenda says

    November 26, 2019 at 4:06 pm

    Hi Tori 🙂 love your new webpage.. and you of course. I made these buns a few years years ago with a beef bourguignon.. the fam loved it and now ive been summoned to make them for every holiday because they are soooo good. Thanks for the recipe, you are an inspiration!🥖

    Reply
    • Tori says

      November 27, 2019 at 10:44 am

      Thank you so much for the sweet words Brenda! I’m so happy to hear they’re a holiday staple for you.

      Reply
  44. mary says

    December 12, 2019 at 2:32 pm

    Hi, can I use regular active dry yeast instead of the quick one? They look so delicious, and I actually feel like baking them right now!

    Reply
    • Tori says

      December 13, 2019 at 8:37 am

      Hi Mary, I unfortunately haven’t tried it with regular yeast. It might just need more time to rise, let me know if you give it a try!

      Reply
  45. Kasia says

    March 16, 2020 at 4:08 pm

    Is it possible to use instant yeast for these? Do I just go about the recipe the same way? (I stocked up on instant by accident and I’m not very experienced!)

    Reply
    • Tori says

      March 20, 2020 at 10:39 am

      Hi Kasia, you don’t need the extra step of letting the yeast bloom in the warm water you can just add it into your flour.

      Reply
      • Tara says

        April 4, 2020 at 11:42 pm

        Do you still use the Luke warm water and the sugar or skip them all together if using instant yeast?

        Reply
        • Tori Wesszer says

          April 5, 2020 at 9:35 am

          You bet – keep the rest of the ingredients the same in terms of proportions!

          Reply
  46. Jessica says

    March 22, 2020 at 11:25 am

    Hi! Can you make the dough ahead and freeze. Or does it have to be baked right away. In case you wanted to make a bunch of buns and only bake a few at a time.
    Thanks so much!!

    Reply
    • Tori Wesszer says

      March 24, 2020 at 3:20 pm

      Hi Jessica! I usually bake the dough up and freeze the buns – you can keep the dough for a couple of days but no longer. I haven’t tried freezing the dough but need to!

      Reply
  47. Lauren says

    March 22, 2020 at 3:40 pm

    Hey! All I could find at the store for yeast was this instant yeast packet (I bought like 6 lol!) but seems yeast is all sold out in Kelowna today… would this instant yeast work in the packets? Thank you!

    Reply
    • Tori Wesszer says

      March 24, 2020 at 3:18 pm

      Hi Lauren you bet it will just follow the instructions for using it on the package and use the same amounts of ingredients as indicated in the recipe (you just will skip the step of activating the yeast).

      Reply
  48. Ashleigh says

    March 24, 2020 at 5:46 am

    5 stars
    First off, I LOVE this recipe. I’ve been trying out different ones to find my ‘go-to’ and I think this is it. I have a question though; can this recipe be halved?

    I live alone and don’t have a large freezer so a smaller batch would be perfect, but if it can’t be I’ll likely still make as is, because I love the results!

    Reply
    • Tori Wesszer says

      March 24, 2020 at 2:59 pm

      Hi Ashleigh it sure can! So happy you love them – happy cooking and baking!! Tori

      Reply
  49. Caitlin says

    March 28, 2020 at 7:25 am

    I know you’ve answered this before, but still confused. Sorry. If I use instant yeast I just add it to the flour mixture. Does that mean I don’t do the whole
    Step with yeast and water? Does the water just get omitted? Or added without the yeast?

    Reply
    • Tori Wesszer says

      March 29, 2020 at 5:06 am

      Hi Caitlin!
      If you have instant yeast just add it to the flour mixture, and you don’t need to activate the yeast with the water and sugar step. However, I would follow the instructions and quantities otherwise, and still use the same amount of water etc – don’t change the quantities of ingredients! I hope that helps.

      Reply
  50. Emily Fetterly says

    March 29, 2020 at 3:59 pm

    I love this recipe! I made it with fast acting yeast but I recently bought bakery yeast. Is that still 2 tablespoons?
    Thanks!

    Reply
    • Tori Wesszer says

      March 29, 2020 at 5:40 pm

      Hi Emily yes you would still need the sae amount – it will just take a bit longer to rise!
      Take care,
      Tori

      Reply
  51. Katherine Low says

    March 31, 2020 at 9:01 pm

    Thank you for the recipe! We used the dough to make some hamburger buns for tomorrow night’s dinner, a loaf of bread and the cinnamon roll bread.

    Question. For the cinnamon roll bread, why is it baked at 350 instead of 375? And is it baked for the same time as the loaf and buns? We ended up baking it longer as it didn’t seem golden brown enough.

    Reply
    • Tori Wesszer says

      April 1, 2020 at 6:11 am

      Hi Katherine!

      Great question. I bake it at 350F so it doesn’t burn the sugar – you may need to adjust the bake time a bit depending on your oven and it will likely bake a little longer!

      Reply
  52. Sarah says

    April 1, 2020 at 10:18 am

    Hi Tori,

    If I’m using instant yeast, do I still use 2 Tbsp?
    Sorry if someone already asked and I missed it!

    Thanks!

    Reply
    • Tori Wesszer says

      April 1, 2020 at 10:51 pm

      Hi Sarah,
      You will use 25% less of the instant yeast – so you would need 4.5 teaspoons of yeast.Take care!

      Reply
  53. Ashley says

    April 1, 2020 at 11:30 am

    Quick question. Can you make up the cinnamon buns and put them in the fridge then bake in the morning?

    Reply
    • Tori Wesszer says

      April 1, 2020 at 10:49 pm

      Hi Ashley you likely could but I haven’t tried – it may be a slow enough rise? Please let me know if you give it a whirl!

      Take care,
      Tori

      Reply
  54. Jenna says

    April 4, 2020 at 12:41 pm

    Hi there! Can you double the recipe at all?

    Reply
    • Tori Wesszer says

      April 5, 2020 at 9:35 am

      Yes you can!

      Reply
  55. Kohe says

    April 7, 2020 at 10:41 am

    So with instant yeast do I still Want to add the sugar and water that is used in the activation portion? I think this may be where I messed up 😣..

    #quaratinebaker

    Reply
    • Tori Wesszer says

      April 7, 2020 at 11:07 am

      Hi there yes you want to still add those ingredients – none of the proportions of the ingredients should change!

      Reply
      • Kohe says

        April 7, 2020 at 12:00 pm

        Dang haha ok take two will be have to be this afternoon! 🤪

        Reply
  56. Amie Holdridge says

    April 12, 2020 at 4:18 pm

    5 stars
    These are amazing!!! Will definitely be a staple at every holiday. I have never made bread before and this was easy to do. I will be making Cinnamon Bread next time!
    I sent a batch to my in-laws for dinner (they were dropped off on the porch!)
    Thanks for this incredible recipe.

    Reply
    • Tori says

      April 13, 2020 at 8:32 am

      So happy you enjoyed them Amie, I’m sure your in-laws enjoyed them! Thanks for taking the time to leave a review!

      Reply
  57. Mary says

    April 12, 2020 at 9:43 pm

    5 stars
    Great recipe. Turned out perfectly. Thanks

    Reply
  58. Jill says

    April 13, 2020 at 12:49 pm

    I’m going to try to make these with a yeast starter. How do I incorporate the starter instead of active yeast? Haven’t been able to find yeast for weeks so giving the starter a try!

    Reply
    • Tori Wesszer says

      April 14, 2020 at 6:54 pm

      Hi Jill it’s a great question! I don’t know that there is a straight forward answer – I’m still looking into it. Most of the recipes are specifically designed for a starter!

      Reply
  59. Nancy says

    April 14, 2020 at 11:23 am

    5 stars
    Hey Tori! Great recipe and easy to follow. Made a big batch a week and a half ago that turned into cinnamon buns, hamburger buns and a loaf of bread. This week, I tried to make a third of the recipe (don’t need all that bread like last time) and used organic whole wheat flour for just under half of the required amount but the bread didn’t rise like it did with the APF and the resulting loaf was not as airy. All the other ingredients were the same. Any tips for what could have happened? Should I use less WW flour? More yeast?

    Reply
  60. Terri Ross says

    April 15, 2020 at 10:18 pm

    5 stars
    At 54 years old, I made my first buns today using your recipe….
    I was so nervous, but this recipe is a dream! My husband proclaimed them to be perfect and “better than my mom’s”
    Feeling good, so on the weekend I will try Granny’s Cinnamon Buns!!!!
    I LOVE your cookbook, and when I retire from nursing in 3 months, I plan on trying every recipe in the book!!!
    Thank you for your inspiration!
    P.S. I love watching your boys grow on IG💕

    Reply
    • Tori says

      April 16, 2020 at 8:09 am

      I’m so happy your buns were successful Terri! Thank you so much for following along, I really appreciate the support and thank you for taking the time to leave a review!

      Reply
  61. Carma says

    April 17, 2020 at 7:18 pm

    5 stars
    Delicious! So soft and tasty, very happy I decided to try a new recipe today! Doesn’t brown up as much as my usual recipe but this was much better!

    Reply
    • Tori Wesszer says

      April 19, 2020 at 4:45 am

      Hi Carma! Thanks! You can bake them at a slightly higher temperature if you want them to brown a bit more – also be sure that there is room for air to circulate around your pan in the oven for optimal browning!

      Reply
  62. Nicki says

    April 19, 2020 at 6:52 pm

    5 stars
    Great recipe, they turned out great! Thanks Tori!!

    Reply
  63. Leily says

    April 21, 2020 at 7:48 pm

    Hi Tori! Can I use this recipe to make a loaf of bread instead of buns? If so, do I need to change anything? Also, I’m using fresh yeast. Is that ok?

    Reply
  64. Linda says

    April 22, 2020 at 8:36 pm

    5 stars
    First time making these and they were perfect! I found them a tinge sweet though. Can we cut the sweetener in half?

    Reply
    • Tori says

      April 27, 2020 at 6:51 am

      Hi Linda, I haven’t tried it before but I think it should work. I’d love to hear how it goes if you give it a try!

      Reply
  65. Elle says

    April 25, 2020 at 7:01 pm

    5 stars
    Great recipe! Foolproof! Just wondering, I can never find a bowl big enough – which bowl or what size are you using? 5 quart?

    Reply
    • Tori Wesszer says

      April 30, 2020 at 1:08 am

      Hi Elle, I’m not certain what size it is – I bought a large mixing bowl from a restaurant supply place but any large mixing bowl should work too!

      Reply
  66. Katrina says

    April 25, 2020 at 7:18 pm

    Whoa! Delish!! I added crushed garlic and shredded cheese, put the dough into small balls into a fluted cake pan cooked for a bit longer and amazing! Thank you!!

    Reply
    • Tori says

      April 27, 2020 at 6:44 am

      That sounds heavenly Katrina!

      Reply
  67. Christy says

    May 2, 2020 at 8:11 pm

    Hi Tori!

    I love all your recipes! Just a quick question, can you substitute fresh yeast instead of dry yeast in this recipe?

    Thank you!

    Reply
    • Tori says

      May 5, 2020 at 10:26 am

      Hi Christy, I haven’t tried it before but I do have a whole post on yeast and yeast substitutes if you search “yeast” in the search bar!

      Reply
      • Christy says

        May 24, 2020 at 9:44 am

        Thank you! I tried it and it worked perfectly.

        Reply
  68. Lynne Erickson says

    May 4, 2020 at 9:44 am

    Tori – I am in the market for a BIG mixing bowl and love the clear glass one you used in your video for the dough in this post! Can you share where you found this big bowl? I have a challenging time time finding good, big mixing bowls!

    Reply
    • Tori Wesszer says

      May 14, 2020 at 7:14 am

      Hi Lynne! My mom bought them for me I’m not sure where? But I would try William’s Sonoma!

      Reply
  69. Belinda says

    May 20, 2020 at 4:39 pm

    5 stars
    I love this recipe for bread and buns, but could I use it for pizza dough?

    Reply
  70. Caron Rutledge says

    May 23, 2020 at 8:37 pm

    Hi Tori ,
    I love your recipes , and are making bread regularly . Could you tell me the best way to store homemade bread , without using plastic bags .
    Thanks !

    Reply
    • Tori Wesszer says

      May 29, 2020 at 5:41 am

      Hi Caron, you can use a large Tupperware container which is what I often use, or you can try the beeswax wraps which also work well (like the Goldilocks ones). I hope this helps!

      Reply
  71. Alex says

    May 28, 2020 at 8:03 am

    5 stars
    I made these from the cookbook and it’s the best bread recipe I’ve ever made BAR NONE. I used half of it for hamburger buns, and then made cinnamon buns with the rest. Its extremely fluffy, and worth the few extra steps!

    The only think I would add is that you need a lot more flour than the recipe calls for. I needed a full cup to a cup and a half more for the dough than the recipe calls for.

    Reply
    • Tori says

      May 28, 2020 at 8:48 am

      So happy you enjoy them Alex!

      Reply
  72. Chantal says

    June 5, 2020 at 7:40 am

    Hi, those buns are proofing as I write this. Only thing I’m concerned about is that I had to use like a good cup more of flour… so not sure how these are going to turn out! I noticed that this recipe on the blog uses one extra cup of flour compared to the one in your cookbook (that’s the recipe I used). And proofing time is different, too! Even in the video. Fingers crossed that they turn out delicious after all!

    Reply
    • Chantal says

      June 5, 2020 at 11:43 am

      Also, the dough was sticky when I rolled them into buns, but I did not want to add more flour because I had already put a cup more than the recipe said. And last thing, they didn’t brown that much either and I left them in the oven 28 minutes. What do you think happeneed? Should I put less water next time (I put the same amount the recipe asked for)?

      Reply
    • Patty says

      June 8, 2020 at 4:52 am

      I have the same question about having to use extra flour. I’ve made these twice in the past 3 weeks, using this blog recipe and had to add about an extra cup of flour when kneading. The first time I added 7 cups before dumping the dough onto the counter. Yesterday, I added 6 cups in the bowl, then the 7th when kneading but still had to add about 1 cup+ more. I was wondering if it was because I spoon my flour into the measuring cup instead of scooping it out of the container. Regardless, mine turned out great. I never would have thought that I could make my own hamburger buns, but after watching the video about 10 times, I did! So nice knowing exactly what’s in my food. I used half all purpose/half whole wheat pastry flour, using AP for the extra cup+. Thanks for giving me the courage to try these, Tori!

      Reply
  73. Belinda says

    August 27, 2020 at 9:23 pm

    5 stars
    Can I use thisfor pizza dough?

    Reply
  74. Nathalie says

    October 2, 2020 at 7:59 pm

    5 stars
    Hi Tori, these buns are delicious! My mom and I made these tonight – she was following the cookbook but I was looking at the online recipe and we noticed the baking temperature is different (350 in book but 375 online). Is this a mistake in the book? We left them in the oven for about 30-32 mins because after 20 they still weren’t golden yet at 350. Just want to let you know.

    Reply
    • Tori says

      October 6, 2020 at 11:01 am

      Either temperature would work but 350 is best! The size of your buns would affect the cook time.

      Reply
  75. Karen says

    October 12, 2020 at 8:58 am

    5 stars
    Finally found my forever buns recipe!! With my mom and granny passed, at least I can have your Aunty Jackie’s recipe. Thank you and Happy Thanksgiving!!

    Reply
  76. Gael Lowe says

    October 29, 2020 at 8:15 am

    5 stars
    Hi Tori,

    I have now made these AMAZING buns twice now and also noticed that the eggs were in one recipe (book) and not the other (blog). I am not vegan so just wondering what adding the eggs will do…does it make it taste different/better? I made them for Thanksgiving this year and they were a HUGE hit…they were gone first! Thank you so much for sharing.

    Reply
    • Tori says

      October 30, 2020 at 7:14 am

      Hi Gael, the buns work with or without the egg. I find I end up usually making them without the egg so you aren’t missing out!

      Reply
  77. Krista says

    November 14, 2020 at 6:15 pm

    Hi Tori, I’ve made this recipe a few times and the buns are delish, but my dough is usually quite sticky so I add more flour, but I’m always well over the 6-7 cups. I was wondering if next time you make them, if you could weigh the flour. I know that flour can change depending on climate. Love the cookbook, everything turns out so lovely. Thanks!!

    Reply
    • Tori Wesszer says

      November 15, 2020 at 7:44 am

      Hi Krista yes I do find that there is some variation in the amount of flour – I often go by feel since it isn’t exact every time but I can try to weight it next time. I would just caution against adding it all at the same time as it really should go more on feel (soft and squishy dough that doesn’t stick to your fingers). Take care!
      Tori

      Reply
  78. Rebecca says

    November 15, 2020 at 4:47 pm

    I’ve been using this recipe since May with no fail!! Almost every week I make a batch. However, today I made two batches (I made a second one because I thought the first had failed), and both batches didn’t rise in the oven? Do you think the temp dropping outside could have an effect on this? I let the dough double, then I punched it down, then let it rise again before going into the oven.

    They also had a pungent yeast smell when I first cut into them while hot. I used red star active yeast in the first batch, then instant yeast in the second….same result both times? Where do you think I went wrong? The dough was also a bit gummy and not light and fluffy like usual.

    Reply
    • Tori Wesszer says

      November 18, 2020 at 10:46 am

      Hi Rebecca! So strange – I don’t know why that would have happened? The temperature shouldn’t have affected it – I wonder if the yeast did? If it is over-proofed it will get too yeasty that is possibly what happened. I think the best way to tell is to try it with the red star yeast (this is the one I usually use) and see if it happens again? Sorry I wish I was more helpful here!!! Tori

      Reply
  79. Trudy says

    November 24, 2020 at 10:54 am

    Hi Tori,

    Where have you been all my life lol. My mother always baked her own breads, she passed away 26 years ago. I wish I paid more attention while she was here. I just discovered you and tried this recipe. They turned out amazing and I didn’t feel overwhelmed following the recipe. Following you on Instagram now as well. Thank you.

    Reply
    • Tori W. says

      November 30, 2020 at 12:44 pm

      Hi Trudy and welcome! Thank you so much for your kind note, it meant so much to me. I am so overjoyed that you found me as well!

      Reply
  80. Laura says

    December 18, 2020 at 7:48 am

    5 stars
    Hi Tori — I’ve made these twice and they are soooo good!! But silly question…how do you know when they are done? My dad said that my grandma use to “knock” on the bottom of the loaves but is that correct?! Do you stick a tooth pick in like a cake?!

    Reply
  81. Lee Anne says

    December 27, 2020 at 4:52 am

    5 stars
    Hi Tori:
    I tried two other recipes for buns and they didn’t turn out the way I had hoped. I decided to give it another try with your recipe and voila! Perfect and yummy both times I have made them. Thank you and next will try the cinnamon buns! Can this same recipe be used as pizza dough?

    Reply
    • Tori Wesszer says

      December 27, 2020 at 8:26 am

      Hi Lee Anne I’m so happy it worked out for you!!! I don’t recommend using it for pizza dough but I have a great one on the blog and one in the cookbook (long rise one). Enjoy!

      Reply

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