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.
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
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!
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
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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
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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
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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.
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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!
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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
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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).
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Place the buns about a 1/2 inch apart on the greased pan, cover with a clean towel and let rise until doubled.
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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.
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!
Kristie says
These look so fluffy and fabulous! Definitely going to try this one out for Thanksgiving! Yum, yum yum!
Sherry says
Tori what are the vegan substitutions?
Tori Wesszer says
Hi Sherry you leave out the eggs and use vegan butter and all sugar, no honey!
Katie says
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!
Tori Wesszer says
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!
Dulcie Timmons says
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?
Tori Wesszer says
I usually use salted!
Maya says
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
Tori Wesszer says
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!
Alexa says
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!
Tori Wesszer says
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!
Carmen says
I did 7 cups of flour and it is still very sticky- suggestions???
Tori Wesszer says
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.
Katherin says
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.
Tori Wesszer says
That’s wonderful thank you for the amazing feedback Katherin!
Shelby says
Thank you for sharing this recipe. I have made them for dinner tonight. The house smells so good. Everyone loved them.
Barb says
Thanks for this recipe Tori. Do you think I could cut it in half with the same excellent results?
Tori Wesszer says
Absolutely Barb!
Jess says
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!
Tori Wesszer says
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.
LMB says
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
Tori Wesszer says
Thank you thank you!
Sasha says
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.
Tori Wesszer says
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!
Nina says
It’s the best white buns I have made, thanks for sharing your recipe.
Tori Wesszer says
Yay thanks Nina!
Jen says
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!
Heidi says
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?
Tori Wesszer says
Hi Heidi,
I think you just needed to proof them (let them rise) longer! Take care! Tori
Kristy says
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!
Tori Wesszer says
Thanks Kristy so happy you like them so much!!!
Andrea S says
These were perfect this evening for thanksgiving dinner!
Marlene Sandback says
These were a hit at our Thanksgiving table!! So yummy!! Thanks for sharing the recipe!!
Tori Wesszer says
So happy you loved them Marlene!
Nancy L says
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!
Tori Wesszer says
FABULOUS! Thanks Nancy!
Marie says
I made your buns recepie and it turn out AWESOME !
Thx for sharing
Tori Wesszer says
Thank you!!!! So happy it turned out well for you!
Erin says
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 😊
Sharon says
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 ♥️
Kelsey says
Just made these – ammmmmazing! Thanks for the fabulous recipe!
Tori Wesszer says
Thank you Kelsey!!!
Meghan Reis says
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!
Tori Wesszer says
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
Amy says
Can you make these without the eggs?? My little guy is allergic.
Tori Wesszer says
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!
Andrea says
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!
Tori Wesszer says
Hi Andrea, thanks for the valuable feedback! I appreciate it!
Nicole G says
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!
Tori Wesszer says
That’s awesome thanks Nicole! So happy you love it!! Tori
Sarah says
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?
Tori Wesszer says
You can use any type of fat: butter, vegan butter, olive oil…
Jody says
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
Muriel says
They look so good…do you think I could use oat flour?
Thanks and Happy Easter
Tori Wesszer says
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!?
Cheryl Forster says
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
Tori Wesszer says
Thank you Cheryl! So happy you loved it and thank you for your enthusiasm for the cookbook! Tori
steph says
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)?
Tori Wesszer says
Hi Steph! I haven’t with nut milk but you totally could! Yes you can substitute whole wheat flour for all or half!
Kathy Goldie says
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.
Kelsey N says
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?
Tori Wesszer says
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.
Molly says
Probably a silly question?!?? Lukewarm? What is that temp? I always go to hot or not warm enough!?!? Thanks! Molly
Tori Wesszer says
It’s a great question! While there is no standard it is usually around 80F.
Stefanie says
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!
Tori says
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!
Mira says
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!
Lisa Barnes says
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!
Tori Wesszer says
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
Jen says
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!
Tori Wesszer says
Hi Jen! So happy you liked them!
Faith says
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. 🤔
amand says
Is there something anyones used instead of eggs to make it vegan?
Tori Wesszer says
Hi there Amanda, you can just leave the eggs out I do it all the time!
Jamie says
Yum! Looking to make the beet rolls and wondering if you use this recipe for the bread dough?
Tori says
I do!
Emily Drotar says
How do you freeze your bread or buns?
Tori Wesszer says
So sorry for the delay Emily this got sent to the wrong folder – I freeze them in an airtight resealable bag.
Amanda Young says
Can these be made the night before and baked the day of? Thanks!
Tori Wesszer says
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!
Elise says
Can you make these a day or two ahead of time and bake day of?
Tori Wesszer says
Hi Elise, you can make the dough, cover it and keep it in the fridge and keep punching it down when it doubles!
Samantha Campbell says
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!
Tori Wesszer says
Hi Samantha! You absolutely can cut it down – it will just impact the rising time (will take longer).
Kelci says
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
Tori Wesszer says
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
Amira says
Hi Tori, excited to try this recipe! I’m wondering if you’d suggest any changes if using unsalted butter. Also, how many burger buns would this recipe make? Thanks in advance!
Brenda says
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!🥖
Tori says
Thank you so much for the sweet words Brenda! I’m so happy to hear they’re a holiday staple for you.
mary says
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!
Tori says
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!
Kasia says
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!)
Tori says
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.
Tara says
Do you still use the Luke warm water and the sugar or skip them all together if using instant yeast?
Tori Wesszer says
You bet – keep the rest of the ingredients the same in terms of proportions!
Jessica says
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!!
Tori Wesszer says
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!
Lauren says
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!
Tori Wesszer says
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).
Ashleigh says
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!
Tori Wesszer says
Hi Ashleigh it sure can! So happy you love them – happy cooking and baking!! Tori
Caitlin says
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?
Tori Wesszer says
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.
Emily Fetterly says
I love this recipe! I made it with fast acting yeast but I recently bought bakery yeast. Is that still 2 tablespoons?
Thanks!
Tori Wesszer says
Hi Emily yes you would still need the sae amount – it will just take a bit longer to rise!
Take care,
Tori
Katherine Low says
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.
Tori Wesszer says
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!
Sarah says
Hi Tori,
If I’m using instant yeast, do I still use 2 Tbsp?
Sorry if someone already asked and I missed it!
Thanks!
Tori Wesszer says
Hi Sarah,
You will use 25% less of the instant yeast – so you would need 4.5 teaspoons of yeast.Take care!
Ashley says
Quick question. Can you make up the cinnamon buns and put them in the fridge then bake in the morning?
Tori Wesszer says
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
Jenna says
Hi there! Can you double the recipe at all?
Tori Wesszer says
Yes you can!
Kohe says
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