Tasty Buns

"These are so good we eat them plain. No butter needed, though if you want to go through all the trouble of getting it out of the frig and getting a knife, etc. be my guest. Actually got this recipe from allrecipes.com (but that was before I found this website...I'll never go back!) ha!"
photo by momaphet photo by momaphet
photo by momaphet
photo by Tezza Leeh L. photo by Tezza Leeh L.
photo by sinikiwe photo by sinikiwe
photo by Juenessa photo by Juenessa
photo by Juenessa photo by Juenessa
Ready In:
1hr 15mins




  • Mix 2 C flour& yeast.
  • In a separate bowl, heat milk, water, oil, sugar& salt to lukewarm in microwave.
  • Add all at once to flour mixture and beat till smooth.
  • Mix in enough flour to make a soft dough (2-3 Cups).
  • Mix well, then turn out onto floured surface and let rest under a bowl for about 10 minutes.
  • Shape dough into 12 slightly flat balls and place on greased baking sheet (I actually prefer to use parchment paper-- easy clean-up!) to rise till doubled in size.
  • Bake in preheated 400 degree oven 12-15 minutes.

Questions & Replies

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  1. Carrie M.
    What type of yeast exactly does this recipe need? I have active dry and rapid rise instant. Fleishmann’s is the brand I use and the package says “rapid rise instant” and that’s confusing because from what I understand, RR and instant are different. I’m confused ?????
  2. Sabeen U.
    Hi there I am confused with the ratio of flour In ingredients it’s mentioned 5 cups but in method it’s 2 cups


  1. KitchenManiac
    These were great and tasty buns. They are such soft and fluffy rolls! I moulded mine to 16 little mini rolls, and they turned out a great size, great as a afternoon snack. These buns rise really well, and it DOESN'T have a yeasty taste at all. Just like Mirjam, I also punched down the dough and let it rise a second time before shaping and letting it raise on parchment paper before putting it in the oven. I cut down the water to 1/4 cup, and added 1/2 a cup of fresh orange juice instead. The I grated the rind of the oranges into the mixture. I brushed the top of the rolls with a little beaten egg mixture, just to give it a nice colour and gloss. Turned out just like it would if you bought it in a store. Try this recipe, it is fail proof...I am an utter novice in bread making. :)
  2. Mirj2338
    If you could ever call food beautiful-tasting, this is it! I've been making challah forever, and I'm always looking for a new recipe to vary the tastes. Yogi, this is my new recipe, and I'm not going to give it up too soon! These make such soft and tasty rolls! I made up a batch last night. I took them out of the oven at 9 PM! PM! Way after dinner time! All twelve rolls were gone by 10:30 PM! All of a sudden, people in my house got the munchies, and we had a sandwich party. I have quickly made up another batch this morning to have challah for the weekend. And quick is the operative word here, since the dough rises very quickly, but it doesn't have an over-yeasty taste. I made the dough substituting soy milk for the milk and the water. Milk gives bread such a soft and delicious crumb. I also punched down the dough and let it rise a second time before shaping and that last rise. Last night I made them into the twelve rolls called for in the recipe, but this morning I braided them into two challahs, and I'm going to have to hire armed guards to keep watch over them so we can have some bread with dinner tonight and lunch tomorrow. Yogi, this bread rocks, and so do you!
  3. Cindy Lynn
    Oh my gosh...these buns are A*W*E*S*O*M*E...there is no way 5 stars are enough!!! I was flying to get a meal on the table...spur of the moment dinner invitation...and I needed something for bread or rolls. I thought of this recipe hanging in my recipe clip and that it was only supposed to take 1 hour and 15 minutes start to finish...I don't think it even took that long. It only took about 5 minutes to throw together. Then let them rest the ten minutes...they were already raising like crazy! I couldn't believe my eyes...you could almost see them raise... I grabbed the parchment paper, spread it on the cookie sheet, divided the dough in half, and in half again, and each section into thirds forming buns and placing them as I went. By the time I finished with the last one, the first ones were already obviously rising again. I set my oven to preheat. When the beeper went off telling me the oven was up to temp, I looked and the rolls were obviously already doubled in size, so I popped them in. Oh my land...if ever a bread was decadent...this is sure it!!! Like Mirj said yogi, you ROCK!!! and my DB told me tonight that I ROCK, so thanks for helping me ROCK!!!
  4. JOAN S.
    These rolls are WONDERFUL - just like my Grandma's, yet made in only a fraction of the time! I was really skeptical that they would work, but I made the recipe exactly as written. The result was perfect, lighter than air rolls in just over an hour. Wow! Thanks, Yogi! I'll be making these again and again.
  5. Susie in Texas
    I have made this recipe twice. The first time I followed your instructions for one rising. The second time, I let it rise till doubled in bulk then punched it down and let it rise till double, again. Both times, I baked the dough in a 9-inch loaf pan at 375 for about 20 minutes. It makes a very nice, large loaf. I feel the second rising gave this bread a much better texture, but overall this is a very good, easily made bread recipe which works for rolls or a loaf. Thanks, Yogi, for sharing.


  1. LizAnn
    I used 2 cup ww flour and honey instead of sugar. Easy and delicious. A definate keeper! Thanks for posting-
  2. Melby_Gwen
    Ok I had my doubts - my dough didn't appear to rise, I added less than the required amount of flour (I made 6 servings and used approximately 2 cups of flour), and carelessly added the oil to the flour and yeast instead of the liquids. But this recipe actually works! :D They weren't as pretty as the ones in the photos - the colour wasn't uniform for all the rolls and their shapes weren't quite smooth, but surely stands apart as a true 5-star recipe. I substituted garlic and herb salt for the normal salt, and finished them up with the tip from http://www.recipezaar.com/17764. Amazing texture and taste! The crust wasn't dry or hard and the centres soft and yummy. I got a feeling that the minimal rising was either due to the chilly room temperature, or the fact that the yeast is nearly at the end of its shelf life. And did I mention, this is my first try with yeast bread!!!
  3. Vanessa
    Okay...so yesterday night I searched high and low in recipezaar for a "delicious" roll/bun recipe because I've been wanting to make some...and I found this one. This morning I was debating at which recipe to make but due to the short time and simplicity of your recipe...I chose this one. I have never been more satisfied...your BUNS rock!!!! They are sooo tasty and delicious!!! My family totally loved it. They tasted sooo GREAT!! They were soft and fluffy. The dough was BEAUTIFUL! I added 1/3 c. sugar and used melted butter instead of the oil. They were like bread rolls. I also made Honey Butter recipe (http://www.recipezaar.com/17086) to go with it and it was a HIT! It was easy and the dough was great to handle! WOooooooooooooooOW!!!!!! They were sooo soft and gooooooooooooooooood! I couldn't stop eating...and my family couldn't stop either! I will use it again without a doubt! Thank you SOOOO much and congrats!
  4. JOY1998
    I finally succeeded at making a yeast roll! I was so happy when I saw these beautiful fluffy rolls rise. They are simple to make and delicious. I used melted butter instead of the oil.
  5. Juenessa
    These are the best homemade rolls that I have ever made. I will look no further for roll recipes! I made 1 1/2 times the recipe, so it was 18 servings and I got 30 beautiful rolls. I also subbed 2 1/2 cups of wheat flour for some of the white flour. I can't describe to you how soft the rolls are. They were very fluffy and soft as velvet. My husband, dad, and kids all devoured these rolls. They are easy to make and rose so quickly! I followed several other reviewers advise and let them rise two times under the bowl in addition to letting them rise again after I had shaped them on the baking sheet. No parchment paper was needed either. I just lightly sprayed the baking sheet with cooking spray and the rolls came right off. Thank you, thank you yogi!



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