Oven Fresh Buns Recipe

Treat your family to a oven fresh buns. The kitchen will smell divine when you are baking these beautiful buns.


Makes 12 buns

1 1/4 oz. packet active dry yeast
1 1/3 cups milk, heated to 115 degrees F
1 1/2 teaspoons granulated sugar

4 cups all purpose flour
1 Tablespoons granulated sugar
1 1/4 teaspoons salt
1 egg, room temperature, lightly beaten
4 Tablespoons butter, at room temperature

butter, for greasing bowl
olive oil, for greasing buns


Warm the milk on the stovetop in a small saucepan to 115F. NOT hotter as it will kill the yeast.

Pour the milk into a a mixing bowl of a stand up mixer, add the yeast and 1/12 teaspoons of sugar and let sit for 10 minutes until foaming.

Add the flour, sugar, salt and egg to the yeast and using the paddle attachment and low speed mix until a shaggy dough if formed.

Add the butter and switch to the dough hook. Knead for 8 minutes on high. Stop the mixer and push the dough down as needed as it moves up the dough hook.

Grease a large mixing bowl with butter. Transfer the dough to the prepared bowl and cover with plastic wrap. Place in a warm spot to rise for 1-2 hours. If you turn the oven light on, it generates warmth and you can place it in there during this time.

After it has risen. Lightly pat is down, then roll it into a log about 16 inches long. Use a sharp knife to cut into 12 even sections. Use your hands to form each one into a little ball and seal the seam by pinching the edges together.

Line a baking sheet with parchment paper. Place each bun with the seam on the bottom onto the prepared pan and lightly press the ball down to flatter out to about 1/2 inch. Lightly brush the buns, using a pastry brush, with a little olive oil. Place back into the oven with the light only on for 1 1/2 hours.

Gently remove the buns from the oven and PREHEAT the oven to 400F.

Place the buns back into the preheated oven and bake for 16-18 minutes, rotating the pan once. Buns are done when golden brown and hollow-sounding when rapped.

Remove and place onto a cooling rack. You can leave the buns on the parchment paper in the pan for the cooling process.