Butter dinner rolls

One of the best things of being home is that I can bake as my heart desires. I can’t tell you how happy I was when I turned the oven on after two weeks. I felt like a child when given a new toy.
Butter dinner rolls
These butter buns are my family all time favorites. They are easy to make, the dough is so soft and elastic and the buttery crust makes them irresistible.
If you don’t like a soft buttery crust you can leave them plain by not brushing them with butter and maybe use some egg wash instead.
I don’t remember exactly how these buns came to life but over time I changed the recipe according to my mood: 1 egg, 2 eggs, just egg yolks, milk, water, salted/unsalted butter – one thing was the left the same – they disappear in no time.
Butter dinner rolls
I usually make these once a week, mostly Sunday morning to have them still warm for breakfast. No, I’m not waking up at 4 am on Sundays. Since I’m using rapid rise yeast, it only takes about 2 hours from the moment I get everything out of the pantry and having freshly baked buns on the table.
Butter dinner rolls
Still not convinced to try them out? Maybe after reading how easy they are to make you decide to give them a try.
Let’s turn the oven on and make some Butter Buns
In a bowl mix 1/4 cup water or milk with 1 package rapid rise yeast and 1 tsp of sugar.
Stir and let the yeast dissolve. It’s going to slightly foam. Don’t be scared if it doesn’t almost double in volume like the active dry yeast (explained the differences in my yeast tutorial in case you missed it)
In your mixer bowl add 4 cups all purpose flour. Pour the yeast mixture over.
Add 1 egg or 2 egg yolks
And 4 tbsp melted butter.
In a measuring cup mix 1 cup of lukewarm milk or water with 1-2 tsp salt. If you used salted butter I advise you not to add any more salt.  Start mixing slowly adding the milk/water.
The dough might need a little bit more milk. Slowly add 1 tbsp at a time until the dough is soft and cleans itself from the sides of the bowl.
Put the dough into a greased bowl, cover with plastic foil and leave at room temperature until it doubles in volume. (should take about 30-40 minutes)
Grease a 11×7 deep dish and put aside. Divide the dough into 16 almost equal balls. Shape them into small baguettes and place them into the baking dish. Cover again with plastic foil and leave at room temperature.
Turn the oven on and let it reach 375F. The oven should be on for about 10 minutes (plus other 15 minutes until it reaches the desired temperature) before you place the buns in.
When your oven is nice and hot and your buns are almost doubled in size brush them with some more melted butter and place them into the oven
Bake for 23-25 minutes until golden. Brush with some more butter as soon as you take them out of the oven.
Butter dinner rolls
Let the buns absorb the butter and enjoy

Butter Dinner Rolls

Butter Dinner Rolls

Ingredients

  • 1/4 cup lukewarm water or milk
  • 1 package rapid rise yeast
  • 1 tsp sugar
  • 4 cups all purpose flour
  • 1 egg or 2 egg yolks
  • 4 tbsp melted and cooled butter
  • 1 cup lukewarm water/milk
  • 1-2 tsp salt
  • additional melted butter for brushing

Instructions

  1. In a bowl mix 1/4 cup lukewarm water or milk with 1 package rapid rise yeast and 1 tsp of sugar.
  2. Stir and let the yeast dissolve. It’s going to slightly foam. Don’t be scared if it doesn't almost double in volume like the active dry yeast.
  3. In your mixer bowl add 4 cups all purpose flour. Pour the yeast mixture over.
  4. Add 1 egg or 2 egg yolks and the 4 tbsp of melted butter
  5. In a measuring cup mix 1 cup of lukewarm milk or water with 1-2 tsp salt. If you used salted butter I advise you not to add any more salt. Start mixing slowly adding the milk/water.
  6. The dough might need a little bit more milk. Slowly add 1 tbsp at a time until the dough is soft and cleans itself from the sides of the bowl.
  7. Put the dough into a greased bowl, cover with plastic foil and leave at room temperature until it doubles in volume. (should take about 30-40 minutes)
  8. Grease a 11×7 deep dish and put aside. Divide the dough into 16 almost equal balls. Shape them into small baguettes and place them into the baking dish. Cover again with plastic foil and leave at room temperature
  9. Turn the oven on and let it reach 375F. The oven should be on for about 10 minutes (plus other 15 minutes until it reaches the desired temperature) before you place the buns in.
  10. When your oven is nice and hot and your buns are almost doubled in size brush them with some more melted butter and place them into the oven
  11. Bake for 23-25 minutes until golden. Brush with some more butter as soon as you take them out of the oven.
  12. Let the buns absorb the butter and enjoy
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That’s about it for today, hope you’re going to have a wonderful rest of the week my friends.
Sending you lots of love,
Roxana

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....

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Comments

  1. Wendy Irene says

    I love how everything you create is a work of art. They look beautiful,fluffy and delicious. Happy Friday! Enjoy being home again in your kitchen :)

  2. Lisa @ Tarte du Jour says

    If I close my eyes I swear I can smell these luscious buns! Fantastic! Have a a nice weekend, Roxana.

  3. Amy says

    Roxana, these buns look absolutely amazing! They are so fluffy and light, great job! I would love some with raspberry jam ;)! Hope you have a wonderful weekend :)!

  4. Renata says

    I absolutely love these buns! I usually shape my buns just like yours, love when they touch each other! Next time I will try the butter on the crust… yummmm!

  5. Junia says

    wow! once a week! that's awesome for you and your family :D :D these look sooooooo good. i am such a "bread" girl. haha.

  6. The Harried Cook says

    I love these! They sound great… you had me at butter :) I will try these for dinner one night very, very soon! Thanks for sharing :)

  7. Torviewtoronto says

    thank you Roxana
    these buns look soft and delicious would be warm and wonderful for breakfast and also for anytime of the day

  8. Jane says

    These buns look delicious. I've been interested in trying to bake my own bread and these butter buns seems like the perfect recipe. I love rolls dipped in a little ranch dressing with dinner, or with raspberry jam or honey butter with breakfast.

  9. Correen says

    Oh these would be ab fab with that homemade blackberry jam I have sitting in the fridge :) Delish as always Roxana.

  10. Peggy says

    This looks like such an easy bun recipe! I'll definitely be spending my Sundays making these from now on!

  11. Alina---Explora Cuisine says

    These buns look perfect for our rainy days here :) I can smell them already in my mind :)) I love baking as well!

  12. Chef Dennis says

    I can certainly see why those delightful buns disappear! They look incredibly light and delicious….yumm, buttery buns, it even sounds delicious!

  13. kankana says

    They looks so fluffy and who wouldn't try that specially since it takes hardly 2 hours !! just amazing.
    btw after reading your post on yeast i starting to work on my phobia and made a flat bread for the first time… and truly yeast is magical! :)

  14. All That's Left Are The Crumbs says

    These look like little pillows of goodness. I am still a little intimidated by yeast so thanks for providing the detailed instructions.

  15. blackbookkitchendiaries says

    wow! homemade butter buns are so comforting:) these looks so good. thank you for sharing this.

  16. Sommer J says

    They look soooooo good, Roxana!!! I love rolls/buns! Baking bread is truly therapeutic. It's funny cause the children are very anxious, but they let me work when they see me working with flour! Have a great Sunday!

  17. Carolyn says

    Goodness, who doesn't like the buttery crust? It looks so good, i can't imagine why anyone would want to make them without it!

  18. Aneesa says

    Excellent recipe. Thanks for sharing. Can you pls tell me 375F is how much Centigrade. I will be baking these yummy buns tomorrow. God Bless

  19. Jill Colonna says

    I'm convinced, I'm convinced! And I want the buttery wash on them, too. The fully monty! They look just perfect. I have got into a habit of making brioche each week. Time for a change to your butter buns! Thank you.

  20. Sortachef says

    Hi Roxana,
    Just to jog your memory, on November 12th of last year you watched my video on making dinner rolls and left a comment on my site. I created this recipe in the style of my Aunt Marie's rolls. Please give me credit here… Thanks!

  21. Roxana GreenGirl says

    @Sortachef- thank you for refreshing my memory, I totally forgot about your recipe. I read it once again and although they look alike the ingredients and the directions are a little different. If you know me better you'd know I do give credit when credit has to be given. Please read once again both recipes. Thank you.

  22. Spicie Foodie says

    Congrats on the top 9, very well deserved. You always have the best baked goodies. It's an inspiration for me to bake more. The butter buns look like the perfect breakfast.

  23. Jan says

    Such beautiful buns! I have gotten into bread making recently, so I can't wait to try these! Love the photos to go with the recipe; takes some of the guesswork out of bread making.

  24. Tiffany says

    Do you know if these turn out okay using hard white whole wheat? They look amazing and I can't wait to try them.

  25. Roxana GreenGirl says

    @ Tiffany – if using white whole wheat flour the buns will not turn out as fluffy as when using all purpose flour. Hope you'll like them

  26. Chris "Kickstart" Beason says

    Hmmm…I bet these would be good with Nutella on them :) Sorry I'm newly in love with Nutella. Hope it's as easy as you say because I'm going to try them!

  27. Lori says

    Over the weekend I was at a quilting retreat and had some of these buns. I was thinking I have to get this recipe and make these buns for my family. It was on my to do list. Lo and behold you posted them. Thank you. My buns are rising as I type. Cant wait. If they taste half as good as yours look, I am excited!

  28. Mother Rimmy says

    I'm glad you're enjoying be home! These buns look amazing. I have to say, I'd want the butter on top. Delicious!

  29. deborahkay2011 says

    This looked so lucious so today I have made them. They are now on their final rise and look beautiful. My fav part is not handling dough much at all.

  30. Joan@chocolateandmore says

    These look so good, can't wait to try. We rarely buy store bought bread anymore. Homemade, the kitchen smells so good, is the only way to go!
    Thanks for sharing!

  31. Jill says

    Well I finally made these and they were quite delish; however, for anyone that uses salted butter, go ahead and add at least most of the salt. I left it out and they were a bit bland. I think they would have been much better with the salt. Other than that, they were great!

  32. Bonnie Banters says

    Oh Roxana, you’re making me so hungry right now…l’d love to devour a few of these melt-in-your-mouth looking rolls!

    • says

      Hi Cameron,
      I’ve never frozen yeast dough, I always bake the bread/rolls and after place them in the freezer to be enjoyed later.
      My advice is to bake the buns first, but if you decide to freeze then unbanked, hope you’ll come and let me know how they turn out when you bake them

  33. Sandy says

    I have just put these together and waiting to pop them in the oven. I am wondering about the 4 tbs butter. Do you melt it then measure or measure 4 tbs solid butter then melt? Silly question, I know, I am just wondering if I followed the instructions correctly.

    Thanks

    Sandy.

    • says

      Hi Sandy,
      It’s not a silly question at all. I’ve never melted the butter and measured it in liquid state, always measured it while still solid. Honestly I don’t think there’s a difference between a tbsp melted butter and a tablespoon solid butter, but I’ll check it tomorrow. You made me curious :)

      • Sandy says

        I pulled these out of the oven a few minutes ago…..I was so excited they looked perfect and taste fabulous. Even with my butter confusion, they were really easy to make. I was asked to make them again, Thanks for the great step by step instructions and the yeast tutorial.

        Sandy

  34. r2u says

    These look yummy…but mine came out more like biscuits. I am wondering if I made an error in my flour measuring. Would that cause them to be more dense and biscuit like?
    Also, mine are with inside, not the yellow that yours is. Ideas?

    • says

      4 cups of flour are 480 grams.
      It all depends on the quantity and quality of the flour you used and also on the moisture/humidity in your kitchen. I tend to believe you added a little extra flour, but I can’t tell you for sure.
      As for the color, mine are a cream color from the egg and milk, not exactly yellow :)

      • r2u says

        Thank you for your advice..but after 3 more tries..making various changes (ones you stated i your recipe)…I give up. I have no problem baking cakes, cookies, sweet breads like pumpkin and banana…but this one…well. I suck.
        After several more tries…they still come out like biscuits. Crumbly and dry. (my son thinking they were biscuit liked them..BUT..they are suppose to be light fluffy rolls!)
        I used Red Star Yeast – Original Quick Rise let it foam until it was frothy.
        I used 4 cups evenly measured cups of (first try Pillsbury AP flour) (second and third try) White Lily lite flour.
        I tried one egg, I tried two egg yolks, I tried water, I tried milk. I used salted butter with no salt (ick) I tried unsalted with salt. They dough rises.
        Still…I get biscuits.
        So sad. Would love to have been able to make these for my 4 teenagers.

  35. Bobbi says

    Quick question… I occassionally make bread, but rarely rolls. Do you need to punch down the dough? Or knead it? I don’t see that in your steps. These rolls look wonderful!

    • says

      Hi Bobbi,
      The mixer does all the kneading. If you don’t have a stand-mixer and use your hands to knead the dough, you’ll have to knead for about 7-10 minutes.
      After the first rise and it’s time to divide the dough to make the rolls the dough will deflate automatically that’s why I didn’t specify to punch it down.
      Hope that helps,

      Roxana

  36. Sheri says

    Oh my!! Great recipe. I have made these twice. The recipe is a keeper! I have to tell you, I have three kids, and so I am a lazy baker!! I made the dough in my bread machine on dough cycle and then popped them into the pan for the second rise and then baked in the oven. The only thing I did differently is with my bread machine you just add rapid rise yeast dry right into the flour. Still came out perfect. I also take the leftovers the next day and make them into garlic rolls with crushed garlic, butter, and parmesean cheese!!! I pop them into the oven to get them nice and toasty. YUM!!

  37. PghSteeleerLady says

    THESE WERE A TREAT NOT A TRICK TO MAKE FOR SURE! haha ….. I just made these today … I was a little hesitant as this was my 1st attempt at homemade buns from scratch but I hafta say they turned out pretty good :) maybe not as soft as I thought they would/should be (they were nice & crusty on the outside and soft on the inside) the only suggestion I would make is you SHOULD DEFINITELY add an extra tsp or 2 of salt into the cup of lukewarm milk/water even if you used salted butter (for the melted portion) and maybe even add in some sugar because even though these were good they were a bit bland (for my and my family’s tastes at least) So next time i make these (which looks like it will be this weekend) I will do the adjustments! They were very easy to make and almost fool proof! Thanks for the recipe and step by step instructions w/ pictures! As an after dinner treat i enjoyed one with some strawberry rhubarb jam and then a little later another one with some peach preserves! YUMMM! Looking forward to trying some more of your recipes in the near future :) HAPPY HALLOWEEN!

  38. PghSteeleerLady says

    whoops! I just read over again how you described these should turn out and I guess they ARE supposed to have a nice buttery crust on the outside! haha So I guess they turned out better than I originally thought ;)

  39. Macy says

    Hey, can you make these without a stand mixer? They look really good and I want to try them but I don’t have a stand mixer.

  40. says

    Ok, these did not rise. The dough was extremely sticky as well and when I was mixing it, it kept going up to the top of the mixer. Am I able to just knead it by hand or would it be too sticky, how would you recommend keeping it from attaching itself to everything or from climbing up my mixer.
    Thanks.

      • says

        I went ahead and kneaded it by hand the rest of the way and they turned out great. The dough was literally going up the sides of the mixer, it was not easy to clean all those crevices out! I think next time I make these, I’ll just go ahead and knead it by hand and not worry about it.

        • says

          User error showed that the dough hooks were in the wrong slots. I’m going to try again with the stand mixer instead of kneading by hand. I’m surprised I didn’t ruin my mixer.

  41. Karen says

    I made these last night to go with a crockpot pork roast…they were so yummy. My only question: why are yours so much browner than mine? I put a generous amount of butter on them before and after baking. Regardless I will make these again. They were great!

    • says

      Hi Karen,
      Thanks for the comment, I’m glad to hear you loved them. As for the color, it may be just the photo and the light in my kitchen. It’s different every time I make them

  42. says

    I have a honey-butter dinner roll recipe that’s similar. I brush with honey-butter rather than butter and I’ve always used bread flour with it but I see you use AP with yours. They are so soft, puffy, & beautiful! Pinning!

    • says

      Hi Gwen,
      I don’t have a bread machine, but I’m pretty sure the dough can be made in the bread machine, just like you’d make any other yeast dough. After the first rise, take the dough out, shape and bake in the oven.
      Roxana

  43. Bethany says

    I made these tonight for Mother’s Day. The only change was I used King Arthur unbleached white whole wheat and I admit they came out with a cornbread consistency of corn bread and no flavor. Any thoughts?

    • says

      Hi Bethany,
      Whole wheat flour, even the white one, is not milled as fine as the all purpose or bread flour so the texture of the bread/rolls is going to be a little “corn bread like” just like you mentioned. Also, when baking entirely with whole wheat flour, you need to add more water/milk, or they will be too dense.

      If you have more questions, ask away.

      Roxana

  44. Peggy says

    Looks like a good recipe…………..except you might want to change the name of your flour from Arthur King…………to King Arthur.

  45. lauren says

    Whoa, I tried it. So delicious, soft and fluffy even when i omitted the egg which i actually forgot to add. I increased the amount of sugar to 2 tablespoon as i have a sweet tooth. Thanks again for this delicious recipe

  46. Terri Clifford says

    Done everything exactly as written. Everything looked just like your pictures right up till I put them in the oven…THEN. When I took them out, didn’t look quite right.. brushed with butter as written. Waited till butter absorbed…Mine were nothing like your finished product.. They were VERY dense. More like a bad batch of biscuits. inedible…Also, used salted butter so did not add additional salt. They tasted like unleavened bread..definitely needed salt. what could I have done wrong?

    • says

      Hi Terri,
      So sorry to hear about your experience. I wish I knew why they turn out so dense since you say you followed the recipe exactly. I have made these dinner rolls many times and have never had problems with them.
      The only thing that comes to mind right now, is that you might have over kneaded the dough leading to a tough dough, but I can not be sure of that.

      Roxana

  47. Nicole says

    Hi Roxana, I just made these rolls and they turned out fantastic!! I had a bit of trouble with the dough and i ended up kneading it longer than i should, i thought it was going to be a total fail. Not at all, they are fluffy and buttery and i added a bit of honey to the melted butter i brushed on top so they were slightly sweet too. Thanks for a great recipe, i will definitely be making these again!

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