Total Time
2hrs 22mins
Prep 2 hrs
Cook 22 mins

I have made these buns many times, there wonderful with a pasta dinner, they bake out beautifully with a crispy light golden crust, you will get 8 large buns with this recipe! If you reside in the U.S. then use all bread flour, Canadian residents may use all-purpose flour --- I most always add in 1-1/2 cups of finely cubed cheddar towards the end of kneading, it really adds flavor to these buns

Ingredients Nutrition

  • 1 12 cups water, divided
  • 1 teaspoon sugar
  • 3 teaspoons yeast
  • 3 12 cups white flour (might need more)
  • 1 teaspoon salt (can use 1-1/4 teaspoons)
  • 1 tablespoon sugar
  • 2 tablespoons melted butter (can use 3 tablespoons)

Directions

  1. Place the kneader attachment onto the stand mixer.
  2. Proof the yeast with 1 teaspoon sugar in 3/4 cup water for 10 minutes or until foamy.
  3. In the stainless steel mixing bowl place 3-1/2 cups flour, salt, 1 tablespoon sugar and melted butter.
  4. When the yeast has proofed add to the bowl along with 3/4 cup warm water.
  5. Start kneading adding in more flour only if needed (total kneading time should take about 8 minutes) do not add in too much flour or the buns will be heavy, when finished kneading the dough should feel soft but semi-sticky and smooth and should stick to your hands only slightly when removing from the bowl.
  6. Remove the dough to a very lightly flour-dusted surface; cover with clean tea towel and let rest 5 minutes.
  7. Shape into a ball (the dough will come together nicely after resting).
  8. Place into a large greased deep glass bowl.
  9. Cover and let rise for about 60-90 minutes.
  10. To check if the dough is ready to be punched down, very gently stick two fingers about 1/2-inch into the dough, the dough is ready when the finger marks remain.
  11. Punch down dough and slice in half.
  12. Slice each half into 4 even pieces.
  13. Shape each piece into a round ball.
  14. Place balls spacing well apart onto a 10 x 15-inch greased baking sheet (2 balls across and 4 balls down).
  15. Cover and let rise 30-40 minutes.
  16. Bake at 375 for about 22 minutes or until light golden brown.
Most Helpful

5 5

I very much enjoyed this recipe...I bake my own bread quite often and desired a decadent roll aside from my usual to accompany my Easter dinner, Yes I did use AP flour and also used the 3T butter...the dough was easily workable..soft..gorgeous..perfect. I did divide into 16 balls...and also buttered my baking sheet and dusted with cornmeal. The bottoms of the rolls became a crunchy gold delight. Let me say that the flavor this recipe exuded was amazing. No added butter at serving time even needed. That to me is perfection in a roll!! Thx much!

5 5

I make these a couple of times a week. They are super easy and compliment a variety of meals.

4 5

Good rolls. I also made them in the bread machine and found that I needed a lot more flour. Maybe I measured wrong to start with. Nice texture and flavor and they did not even dry out the next day. I brushed with water and sprinkled with sea salt crystals. A keeper of a recipe!. . . . . . Janet