Easy Homemade Dinner Buns
There is something about homemade buns that makes a meal feel extra special. Whether you're setting the table for Thanksgiving dinner, hosting family for the holidays, or making a cozy Sunday meal, a basket of warm homemade buns is always a welcome addition.
These homemade dinner buns are one of those recipes that people keep reaching for. They're soft on the inside, golden on the outside, and finished with a little egg wash and a sprinkle of salt. They're delicious straight from the oven, served alongside a big family dinner, or enjoyed the next day with butter.
I especially love making these for Thanksgiving. Freshly baked buns alongside turkey, potatoes, gravy and all the traditional sides are hard to beat. The best part? You don't need fancy ingredients to make a batch at home.
If you've never made homemade dinner buns before, don't be intimidated by working with yeast. With a little time for the dough to rise, you'll have a beautiful batch of soft, fluffy buns that are worth the effort.
Ingredients for Homemade Dinner Buns
You'll need a handful of basic ingredients to make these homemade buns.
1 tablespoon active dry yeast
1 tablespoon sugar
2½ cups warm water
6 cups all-purpose flour, divided, plus more as needed
2 teaspoons salt
3 tablespoons olive oil
1 egg, for brushing
Coarse salt or flaky salt, for topping
A note about flour: Start with the listed 6 cups of flour, adding it in stages as directed below. You may need a little more or less depending on your flour and the conditions in your kitchen. Add extra flour gradually until the dough pulls away from the sides of the bowl and is manageable to knead. You want a soft dough, not a dry or stiff one.
How to Make Homemade Dinner Buns
1. Activate the yeast
In a large mixing bowl, combine the warm water, active dry yeast and sugar. Stir gently and let the mixture sit for a few minutes until the yeast begins to activate.
The water should be warm, not hot, as excessive heat can damage the yeast.
2. Mix the dough
Add 3 cups of flour, the salt and olive oil to the yeast mixture. Stir until everything is combined.
Gradually add the remaining flour, mixing as you go. Continue adding flour until the dough starts to pull away from the sides of the bowl. If it is still very sticky and difficult to handle, add a little more flour at a time.
Because flour can vary from bag to bag, use the dough's texture as your guide rather than relying only on the exact measurement.
3. Knead the dough
Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until it becomes smooth and elastic.
If you prefer, you can use a stand mixer fitted with a dough hook to knead the dough. The finished dough should feel soft and springy.
4. Let the dough rise
Place the dough in a lightly oiled bowl, cover it with a clean tea towel, and leave it in a warm spot for approximately 30–40 minutes.
The dough should rise noticeably during this time. The exact timing will depend on the temperature of your kitchen.
5. Shape the buns
Once the dough has risen, divide it into equal portions and shape each portion into a smooth ball. I like using a kitchen scale to weigh the dough portions so the buns bake evenly and look uniform.
Arrange the shaped buns on a baking sheet, leaving enough space between them for the second rise.
6. Let the buns rise again
Cover the buns with a clean tea towel and let them rise for another 30 minutes.
This second rise helps create a soft, light texture once the buns are baked.
7. Add the egg wash and salt
Preheat your oven to 425°F (220°C).
Beat the egg and gently brush it over the tops of the buns. Sprinkle with coarse salt or flaky salt, depending on your preference.
The egg wash helps the buns develop a beautiful golden-brown finish.
8. Bake until golden brown
Bake for 22–25 minutes, or until the buns are deeply golden brown and cooked through. Baking time may vary slightly depending on the size of your buns and your oven.
Remove them from the oven and allow them to cool slightly before serving.
Tips for Making the Best Homemade Buns
Add the flour gradually. Start with the listed amount and add more only as needed. Different brands of flour absorb water differently, so the dough's texture is the best indicator.
Don't skip the kneading. Kneading helps develop the gluten that gives dinner buns their structure and soft, fluffy texture.
Give the dough time to rise. Yeast needs time to work. If your kitchen is cooler, the dough may take longer to rise than the recipe suggests.
Use a kitchen scale for even buns. Weighing each portion makes it easier to get evenly sized buns that bake at the same rate.
Watch the colour as they bake. These buns are meant to have a lovely golden-brown top. Start checking near the end of the baking time so they don't become too dark.
What to Serve with Homemade Dinner Buns
These soft homemade buns are perfect for Thanksgiving dinner, Christmas dinner, Sunday suppers and family gatherings.
Serve them warm with butter, alongside roasted turkey and gravy, or with your favourite soup. They're also wonderful for soaking up all the delicious sauces and juices on your dinner plate.
If you're hosting a holiday meal, you may want to make an extra batch. These buns tend to disappear quickly!
Can You Make Dinner Buns Ahead of Time?
Yes, you can bake the buns ahead of your gathering and store them in an airtight container once they have cooled completely. Warm them briefly in the oven before serving if you'd like to bring back that fresh-from-the-oven feel.
You can also freeze fully cooled buns in a freezer-safe bag or container. Thaw them before reheating.
The Perfect Homemade Buns for Your Next Family Dinner
Homemade dinner buns are one of those simple additions that make a meal feel special. With basic ingredients, a little kneading and two short rises, you can make a batch of soft, golden buns that are perfect for sharing.
Whether you're preparing Thanksgiving dinner or simply want fresh bread on the table for your family, this recipe is a lovely one to keep on hand.
Just don't be surprised when everyone reaches for seconds!
Recipe credit: Julia Child
