When you’re craving homemade bread, try this recipe for soft yeast rolls and serve them alongside your meal. They’re perfect for a special dinner or a relaxed Sunday lunch, especially with stew or soup.
I made these tender rolls every week for several months while studying gastronomy to accompany our food service. Customers loved them, and there were never any leftovers. Small, soft, fluffy, and golden — these rolls have everything you expect from table bread. Serve them with softened butter and a pinch of salt. The hard part will be stopping eating them.
No matter how busy I am, there are times when all I want is to slow down and bake some homemade bread. The changing seasons, vacations, and rainy days are often irresistible moments for baking.
One thing I love is that these buns can be frozen and baked later. That way, whenever you’re craving them, you just pop them in the oven for a few minutes.
Table of Contents
How to Make Buns Recipe? Quick & Healthy
Time Summary
- Make ferment – rest for 3 hours
- Mix and form dough – rest for 1 hour
- Reshape dough – rest for 1 hour
- Divide and shape – rest for 3 hours
- Bake
Actual working time: about 35 minutes (rest is waiting time)
Ingredients
For the ferment
| Ingredient | Quantity |
|---|---|
| Strong white flour | 125 g |
| Water | 125 g |
| Fresh yeast | 5 g |
For the dough
| Ingredient | Quantity |
|---|---|
| Fresh yeast | 10 g |
| Strong flour | 410 g |
| Ferment | All |
| Butter (room temperature) | 125 g |
| Granulated sugar | 60 g |
| Milk (room temperature) | 150 g |
| Eggs | 2 large |
| Salt | 7 g |
For the icing
| Ingredient | Quantity |
|---|---|
| Milk | 100 mL |
| Granulated sugar | 75 g |
For decoration
| Ingredient | Quantity |
|---|---|
| Granulated sugar | As needed |
Preparation
Making the ferment
- Put all the ingredients for the starter into a bowl.
- Mix well using a scraper or spoon.
- Cover with a cloth and let it rest in a warm place for 2½ to 3 hours.
Preparing the dough
- Pour the flour into a bowl and crumble the yeast with your fingers.
- Add the remaining ingredients, including the ferment. Be careful with liquids — reserve a little milk until the end.
- Mix well, then transfer to an unfloured surface and start kneading.
The dough will feel very sticky at first, but as you knead and slap it against the surface, it becomes elastic and smooth. This dough needs energy, not gentle handling. After 15–20 minutes, it will turn silky.
- Lightly flour the surface, shape into a ball, and place in a bowl. Cover and rest for 1 hour.
- Flatten slightly, fold, reshape into a ball, and rest again for another 1 hour.
- Divide into 12 pieces (about 90 g each).
- Shape into balls and place on a greased tray, leaving space between them.
- Cover and let rise for about 3 hours until doubled in size.
Preparing the glaze
- Heat the milk in a saucepan.
- Add sugar and stir until dissolved.
- Gently brush the buns with the glaze.
Baking
- Preheat the oven to 180°C (top and bottom heat).
- Bake for about 20 minutes until golden brown.
- Remove from the oven and brush again with glaze while still hot.
- Sprinkle generously with sugar.
Video Guide 📺
What Not To Do?
- Do not add extra flour unnecessarily; it won’t make the dough easier and can affect fluffiness.
- Lightly flour surfaces only when needed.
- Handle glazed buns carefully; silicone brushes work best.
- Do not rush the rising time unless your environment is naturally warm.
- Avoid placing dough on direct heat like radiators.
- Keep dough away from cold drafts.
- Be careful with liquids — not all flours absorb the same amount.
Tips and Tricks
- If not eaten the same day, toast them the next day — crispy outside, soft inside.
- You can freeze the buns once cooled for later use.
- For a healthier version, use wholemeal flour or try spelt flour.
Flavor variations
- For a sweet twist:
- Add chocolate chips, raisins, or nuts
- For a savory version:
- Add rosemary, oregano, garlic powder, onion powder, or paprika
Nutritional Facts (Approximate per roll)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 28 g |
| Protein | 5 g |
| Fat | 10 g |
| Sugar | 6 g |
| Sodium | 120 mg |
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature before baking.
Why is my dough too sticky?
This dough is naturally sticky. Avoid adding too much flour; kneading will make it smoother.
Can I freeze the dough instead of baked buns?
Yes, you can freeze shaped dough balls. Thaw and let them rise before baking.
How do I know when the buns are fully baked?
They should be golden brown on top and bottom and sound slightly hollow when tapped.
Can I use dry yeast instead of fresh yeast?
Yes, use about one-third the amount of dry yeast compared to fresh yeast.
Conclusion
These soft yeast rolls are simple, comforting, and worth the time. With their fluffy texture and rich flavor, they can turn any meal into something special. Whether you enjoy them fresh, toasted, or frozen for later, they’re a reliable and satisfying homemade bread option.
