Dinner Rolls (Gram's Buns)

Fluffy and light.

8 rolls
2 hours 40 minutes
Ethan Chlebowski

Ingredients

Dough

  • All-purpose flour
    300 g
  • Milk, warmed
    160 g
  • Butter, softened
    56 g1/2 stick
  • Sugar
    50 g
  • Instant yeast
    6 g
  • Salt
    6 g
  • Eggs, beaten
    1

Toppings

  • Butter
  • Flaky salt
  • Rosemary, finely chopped

Method

Step 1: Activate the yeast & mix dry ingredients

Warm the milk in the microwave until lukewarm (100°F/38°C). Add the yeast and stir until dissolved. Let stand for 5-10 minutes until light foam surfaces and little bubbles are visible.

  • Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded.

Meanwhile, mix the flour, salt, and sugar in a large bowl.

Step 2: Mix the dough & incorporate the butter

Pour the yeast and milk mixture into the dry ingredients along with the beaten egg. Mix the dough with your hands until a shaggy dough forms. It will be very sticky.

Add in the softened butter and the butter into the dough until it’s completely incorporated, about 5 minutes.

  • If you have a stand mixer, feel free to use it during this step.

Step 3: Shape the dough & proof

Once incorporated, sprinkle some flour on the work surface and turn the dough out. Flatten the dough a bit and fold it into itself. Flip the dough over and shape it into a ball by tightening and pulling against the work surface.

The dough should feel light, soft, and smooth. Place back in the bowl and cover. Let rise until doubled in size, about 60 to 90 minutes.

Step 4: Shape the rolls & proof again

Once the dough has risen and doubled in size take it out and divide it into 8, ~70 gram pieces.

Form them into a ball by tightening and pulling on them on the work surface.

Place on a greased baking sheet and cover. Let rise until doubled in size, another 60 to 90 minutes.

Step 5: Bake & finish

Preheat the oven to 400°F/204°C. Place the buns in the oven and for about 10 minutes.

They should be golden brown on top and lightly browned on the bottom. Optionally, check the internal temp, which should be at least 203°F/95°C.

Once your buns are golden brown and fluffy, take them out and lightly brush them with melted butter over top. Optionally garnish with flakey salt or chopped rosemary.

These are best enjoyed warm.

“There is nothing quite like one of my grandma's bread rolls fresh out of the oven, or as we call them, Gram's Buns. This is one of the recipes that first got me into cooking when I was fairly young, so it definitely holds a special place for me.”

Ethan Chlebowski
Creator

Watch & Cook

Nutritional Information

entire recipe
Calories1803
290g
50g
43g

Show macros split into…

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FAQ

Can I use bread flour?

Bread flour helps with gluten development, which leads to a better rise and airier structure. If you want a lighter softer bun, opt for bread flour instead.

What kind of milk should I use for this recipe?

Milk provides flavor and enriches the dough with some extra fat and sugar content. The recipe can be made with any kind of milk. Skim and 1% make a lighter dough, while 2% or whole milk will yield slightly richer buns. That said, the difference in texture will be relatively similar.

What is the texture of these buns?

This is a slightly enriched dough. This recipe makes buns that are somewhere in between brioche and sandwich bread .