Sides · American

Mini Butter Buns

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · September 12, 2026

These soft, golden butter buns are pure comfort, with a tender crumb and a buttery richness that makes them impossible to eat just one. They come together with pantry staples and a little patience, and they're perfect for holding a scoop of something saucy or just splitting warm with a smear of butter.

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Mini Butter Buns

Why you'll love this

  • Soft, buttery, and bakery-worthy at home
  • Great for sliders, soup, or lobster filling
  • One dough makes a big, shareable batch
  • Simple pantry ingredients

EveryDayMeal recipe

Mini Butter Buns

Prep
30m
Cook
30m
Total
180m
Serves
24
Level
Medium

Ingredients

  • about 4 to 5 pounds (roughly 14 to 17 cups) bread flour
  • 6 cups milk, warmed
  • 3 tablespoons granulated sugar
  • 1 1/2 tablespoons instant yeast
  • 2 1/2 teaspoons salt
  • 10 tablespoons (1 1/4 sticks) unsalted butter, softened
  • 2 eggs (whites for brushing)

Equipment

  • Large mixing bowl or stand mixer with dough hook
  • Baking pans or sheet pans
  • Pastry brush
  • Clean kitchen towel or plastic wrap
  • Wire cooling rack

Instructions

  1. In a large mixing bowl or stand mixer, whisk together the bread flour, sugar, instant yeast, and salt so the yeast and salt are evenly spread through the flour.
  2. Pour in the warm milk and begin kneading, mixing until the flour is fully absorbed and a shaggy dough forms.
  3. Keep kneading until the dough turns smooth and stretchy, then add the softened butter a little at a time and knead until it disappears into the dough and the surface looks glossy.
  4. Cover the bowl and let the dough rise in a warm spot until doubled in size, about 90 minutes, so the buns bake up light and airy.
  5. Turn the dough onto a lightly floured surface, divide it into even pieces, and roll each one into a tight, smooth ball by cupping your hand over it and moving in small circles.
  6. Lightly grease your baking pans and arrange the dough balls with a little space between them so they can puff without crowding.
  7. Cover the pans and let the buns rise again until they look puffy and soft to the touch, about 45 minutes.
  8. Whisk the egg whites and brush a thin layer over each bun for a shiny, golden crust.
  9. Near the end of the second rise, preheat the oven to 375 degrees F so it's fully hot when the buns go in.
  10. Uncover and bake for 28 to 32 minutes, until the crust is deep golden brown and the buns sound hollow when tapped on the bottom.
  11. Let the buns cool a few minutes on a rack, then serve warm.

Tips from the kitchen

  • Warm the milk to just barely above body temperature, around 100 to 110 degrees F, so it wakes up the yeast without killing it.
  • Weigh or measure your flour loosely and add it gradually; you may not need the full 5 pounds, since dough that's too dry bakes up tough.
  • For extra soft tops, brush the warm baked buns with a little melted butter right out of the oven.

Estimated nutrition per serving: 210 cal · 6g protein · 36g carbs · 5g fat

Make it your own

  • Stir in a handful of shredded cheddar or chopped herbs before shaping for savory buns.
  • Swap the egg white wash for an egg yolk plus a splash of milk for a richer, darker crust.
  • Shape into larger rounds and hollow them out to make mini bread bowls.

Storing & make-ahead

Store cooled buns in an airtight bag or container at room temperature for up to 3 days. To refresh, warm in a 300 degree F oven for a few minutes. They also freeze well for up to 2 months; thaw at room temperature and reheat before serving.

Good to know

Can I use all-purpose flour instead of bread flour?
You can, but bread flour gives a chewier, sturdier bun. All-purpose will work in a pinch with a slightly softer result.
Why didn't my buns rise?
Usually the milk was too hot and killed the yeast, or the yeast was old. Use milk that feels warm, not hot, and check your yeast's date.
Can I make the dough ahead?
Yes. After the first rise, cover and refrigerate overnight, then shape and let it come to room temperature and rise before baking.
How do I know when they're done?
The crust should be deep golden and the bottoms sound hollow when tapped. An internal temperature around 190 degrees F confirms they're baked through.

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