Well, if the name didn’t intrigue you, the photos certainly will! These Soft Buttery Double Cheeked Buns are delicious, soft and will be the talk of your next dinner party!
Serve them with one of my main dish recipes, or one of my grilling recipes at your next BBQ or gathering. This recipe is based on my Homemade Dinner Rolls recipe, which can also be used to make other variations, like my Garlic Butter Rolls or Homemade Hamburger Buns.
Table of Contents
Why This Recipe Works
- Easy to make: With simple ingredients and a stand mixer, you can whip up these soft yeast buns without any complicated steps.
- Perfect for any season: Great for Thanksgiving, Easter, or summer BBQs. These buns are always in season.
- Versatile pairing: Serve with soups (like my Roasted Red Pepper Tomato Soup), roasts, or slathered in jam like my Small Batch Peach Jam for breakfast. They go with everything!
- Fun: Okay, maybe this is the only reason I make them! The jokes write themselves!
Ingredients
I am almost certain that you have all these ingredients in your pantry and fridge right now! Here’s what you will need to make this recipe:
- All-purpose flour: The base of our homemade buns. Bread flour can also be used for a chewier texture. You can also substitute in some whole wheat flour if you prefer, but I would probably only go up to a 50/50 ratio.
- Yeast: I recommend using instant yeast. It can be mixed into the dry ingredients without pre-blooming in liquid. It helps the dough rise quickly and efficiently. It’s what I use in most of my baking recipes. Active dry yeast can be used of course, but you will have to bloom it in the milk. To do that, warm up the milk slightly, add the dry active yeast to it along with the sugar, stir to combine, and set aside.
- Milk: Adds richness and tenderness. Use whole milk or 2%. If you are using instant yeast, you don’t need to use warm milk. You could use water instead of the milk, but the buns won’t be as rich.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make this Soft Buttery Double Cheeked Buns Recipe
This is not a complicated recipe, but it does have a few steps. I suggest that you read through it first before starting so that you know what to expect at each step.
Step 1. Add Dry Ingredients. In the bowl of a stand mixer, combine the flour, yeast, sugar, and salt. Mix to combine (Image 1). You can also knead by hand using a large mixing bowl and wooden spoon.
Step 2. Mix Wet Ingredients. In a measuring cup, whisk together the milk, melted (and cooled) butter, and egg (Image 2).
Step 3. Knead. Pour the wet ingredients into the dry and knead using the dough hook on medium-low speed until a soft dough ball forms, about 7-9 minutes. If the dough is sticking to the sides of the bowl, increase to medium speed. The dough should pull away from a loose ball (Image 3).
Step 4. First Rise. Using your hands, gently form a tight smooth ball with the dough and drop it back into the mixer bowl. Cover the bowl with plastic wrap or clean kitchen towel and let the dough rise in a warm place for 1 hour, or until doubled in size (Image 4).
Step 5. Divide. Punch down the dough and divide it into 24 equal pieces using a knife or bench scraper. Use a scale for precision; each piece should weigh about 32-35g (Image 5).
Step 6. Roll. Roll each piece into a tight ball by cupping your hand over the dough and moving it in a circular motion on the countertop. Only lightly flour the work surface if you need it (Image 6).
Step 7. Arrange. Take two pieces and place them together, seam side to seam side. The goal is to create the “bun” shape. Butting the seam sides together, or squishing the dough balls together so the seams are pointing down ensures that the dough balls don’t unravel as they rise. Place each dough ball pair in a greased muffin tin. You should end up with 12 pairs.
Step 8. Second Rise. Cover with a kitchen towel and let rise for another 1.5 hours, until puffy (Image 8).
Step 9. Bake. Preheat your oven to 350°F (175°C). Bake the rolls for 20-24 minutes, or until golden brown. They will seem overbaked at first, and hard to the touch, but don’t worry, they will soften when you brush them with butter (Image 9).
Step 10. Brush Butter. Brush the hot rolls with melted butter and sprinkle with flaky sea salt if desired (Image 10). Enjoy while warm.
Expert Tips
- Weigh Everything. Using a kitchen scale ensures consistency in ingredient amounts and perfectly uniform dough balls. I do my best to include both metric and US customary measurements in my baking recipes. But I always highly recommend you weigh out the ingredients, especially the flour and liquid.
- Gluten Development. Knead until the dough feels smooth, holds its shape, and isn’t too sticky. Typically, this takes 7–9 minutes in a mixer or about 10 minutes by hand. It’s okay for the dough to be slightly tacky. It will make rolling the balls easier later.
- For perfect “buns” the key to make sure the seams are butting against each other or touching the bottom of the muffin tin. This allows the buns to expand to a round, plump shape.
- Don’t skip the second rise. it’s key to fluffy dinner rolls. Dough should be puffy and marshmallow-like when ready. Don’t rush the second rise, but also don’t let it go on too long. Take a look at the photos above for cues.
Recipe FAQs
Yes! You can shape the buns, assemble your tray and refrigerate them overnight. Let them come to room temperature and rise before baking.
Store them in an airtight container at room temperature for up to 3 days.
Absolutely. Freeze baked rolls in a freezer bag for up to 3 months. Reheat in a 300°F oven until warmed through.
Other Baking Recipes
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Soft Buttery Double Cheeked Buns
Equipment
- Muffin tin – Affiliate Link
Ingredients
Base Dough
- 3 cup All purpose flour – 450 grams
- 2¼ teaspoon Instant yeast – 7 grams or 1 packet
- 1 tablespoon Sugar – 12 grams
- 1½ teaspoon Kosher salt – 8 grams
- 1 cup Lukewarm whole milk – 240 ml
- 4 tablespoon Melted unsalted butter – 56 grams
- 1 Large egg
Topping
- Melted Butter
- Flaky salt
Instructions
- Add Dry Ingredients. In the bowl of a stand mixer, combine 3 cup All purpose flour, 2¼ teaspoon Instant yeast, 1 tablespoon Sugar, and 1½ teaspoon Kosher salt. Mix to combine. You can also knead by hand using a large mixing bowl and a wooden spoon.
- Mix Wet Ingredients. In a measuring cup, whisk together 1 cup Lukewarm whole milk, 4 tablespoon Melted unsalted butter, and 1 Large egg.
- Knead. Pour the wet ingredients into the dry and knead using the dough hook on medium-low speed until a soft dough ball forms, about 7-9 minutes. If the dough is sticking to the sides of the bowl, increase to medium speed. The dough should pull away from a loose ball. Try not to add more flour unless you must.
- First Rise. Using your hands, gently form a tight smooth ball with the dough and drop it back into the mixer bowl. Cover the bowl with plastic wrap or clean kitchen towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
- Divide. Punch down the dough and divide it into 24 equal pieces using a knife or bench scraper. Use a scale for precision; each piece should weigh about 32-35g.
- Roll. Roll each piece into a tight ball by cupping your hand over the dough and moving it in a circular motion on the countertop. Only lightly flour the work surface if you need it.
- Arrange. Take two pieces and place them together, seam side to seam side. The goal is to create the "bun" shape. Butting the seam sides together (or squishing he dough balls together so the seams are pointing down) ensures that the dough balls don't unravel as they rise. Place each dough ball pair in a greased muffin tin. You should end up with 12 pairs.
- Second Rise. Cover with a kitchen towel and let rise for another 1.5 hours, until puffy.
- Bake. Preheat your oven to 350°F (175°C). The rolls should now have risen and filled the baking tray. Bake the buns for 20-24 minutes, or until golden brown. They will seem overbaked at first, and hard to the touch, but don’t worry, they will soften when you brush them with butter.
- Brush Butter. Brush the hot rolls with Melted Butter and sprinkle with Flaky salt if desired. Enjoy while still warm.
Notes
-
- Flour: I use all purpose flour most of the time. Bread flour can also be used for a chewier texture. You can also substitute in some whole wheat flour if you prefer.
-
- Yeast: I recommend using instant yeast. It can be mixed into the dry ingredients without pre-blooming in liquid. It helps the dough rise quickly and efficiently. Active dry yeast can be used of course, but you will have to bloom it the milk. To do that, warm up the milk slightly, add the dry active yeast to it along with the sugar, stir to combine and set aside.
-
- Milk: Adds richness and tenderness. Use whole milk or 2%. If you are using instant yeast, you don’t need to use warm milk. You could use water instead of the milk, but the rolls won’t be as rich.
- Weigh Everything. Using a kitchen scale ensures consistency in ingredient amounts and perfectly uniform dough balls.
- Don’t skip the second rise. It’s key to these fluffy buns. Dough should be puffy and marshmallow-like when ready.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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