Sides · American

Mini Butter Buns

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 22, 2026

These soft, pillowy butter buns bake up golden on top and tender inside, perfect for pulling apart at the table. The dough is enriched with milk, butter, and eggs, so every bite tastes rich without being heavy. Make a big batch and watch them disappear.

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Mini Butter Buns

Why you'll love this

  • Soft, buttery, and pull-apart tender.
  • One dough makes a big crowd-pleasing batch.
  • Simple pantry ingredients, no fancy equipment.
  • Great alongside soups, stews, and holiday meals.

EveryDayMeal recipe

Mini Butter Buns

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

Ingredients

  • 4 to 5 pounds (about 14 to 17 cups) bread flour
  • 6 cups warm milk
  • 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

Equipment

  • Stand mixer or large mixing bowl
  • Baking pans
  • Pastry brush
  • Clean kitchen towel or plastic wrap
  • 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 before any liquid goes in.
  2. Pour in the warm milk (think bathwater warm, not hot) and knead until a shaggy dough comes together, then keep kneading until it turns smooth and stretchy, about 8 to 10 minutes.
  3. Add the softened butter a bit at a time and keep kneading until it fully disappears into the dough and the surface looks glossy and feels supple.
  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 instead of dense.
  5. Turn the dough out 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 rolling in small circles.
  6. Lightly grease your baking pans and arrange the dough balls with a little space between them so they rise into each other for soft pull-apart sides.
  7. Cover the pans and let the buns rise again until puffy and soft to the touch, about 45 minutes.
  8. Beat the eggs and brush a thin, even coat over the tops so the buns bake up shiny and deep golden.
  9. Near the end of the second rise, preheat the oven to 375 degrees F so it is fully hot when the buns go in.
  10. Bake for 28 to 32 minutes, until the tops are golden brown and the buns sound hollow when tapped.
  11. Cool on the pan for a few minutes, then serve warm.

Tips from the kitchen

  • Warm milk should feel comfortable on your wrist, not hot, or it can slow down the yeast.
  • For evenly sized buns, weigh the dough and divide it so every bun bakes in the same time.
  • If the tops brown too fast, tent the pan loosely with foil for the last 10 minutes.

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

Make it your own

  • Brush the warm buns with melted butter and a sprinkle of flaky salt for extra richness.
  • Add a tablespoon of honey to the dough for a slightly sweeter bun.
  • Top with sesame or poppy seeds right after the egg wash for a bakery look.

Storing & make-ahead

Store cooled buns in an airtight bag or container at room temperature for up to 3 days. Freeze for up to 2 months and thaw at room temperature. Reheat in a 300 degree F oven for a few minutes to bring back the soft texture.

Good to know

Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives a chewier, sturdier bun. All-purpose works fine for a softer, more tender result.
Why didn't my dough rise?
The milk was likely too hot and killed the yeast, or your yeast was old. Keep the milk warm, not hot, and check the yeast date.
Can I make the dough ahead?
Yes. After the first rise, cover and refrigerate overnight. Let it come to room temperature, shape, and do the second rise before baking.
How do I get a shiny golden top?
A thin, even egg wash brushed on before baking does the trick. Don't let it pool in the seams.

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