Butter Buns

Okay, I have been working on this one for a while now and I am sooooo excited I finally got it right. This is a simple dinner roll recipe to make at home! The name isn’t just for fun either (well its kind of for fun) – these babies have A LOT of butter in them which is what makes them so airy, rich in flavor, and perfect to compliment any meal. So, if you really want to wow your friends and family at your next dinner party this recipe is the way to go. I hope you enjoy them as much as I do!

Note: Simple is a relative term. Without a stand mixer and dough hook it will take some serious elbow grease to make these.

Makes: 12 Rolls Cook Time: 20-25 Minutes Total Time: 3 Hours


  • Stand mixer and dough hook (optional but highly recommended)
  • Large glass bowl
  • 8 or 9 inch round cake pan
  • Measuring cups
  • Foil
  • Optional: plastic wrap
  • Optional: kitchen scale


  • 1 1/2 Tbs or 10-12g Yeast (1 1/2 packets)
  • 3/4 to 1 Cup or 185 to 200g Oatmilk (you can sub whole milk if you’re into dairy like that)
  • 3 Tbs or 35g Sugar
  • 4 to 4 1/2 Cups or 450 to 500g Flour (all purpose or bread)
  • 2 Tsp or 12g Salt
  • 1/2 Cup or 113g Butter for dough
  • Oil or Non-stick Spray
  • 2 Tbs or 28g Butter for topping
  • Optional: Flaky Sea Salt


  • First, proof the yeast. Measure out the milk and sugar into a bowl and then microwave in 20 second intervals until it is about 105 degrees Fahrenheit (or hot to the touch). Then, stir in the yeast and let sit for 5-10 minutes. You’ll know it’s ready when the top is foamy.
  • While your yeast is proofing, prep the 1/2 cup of butter by cutting it into cubes and setting it aside. You will need to make sure it’s softened by the time you use it.
  • Next, add the flour and salt to your stand mixer.
  • When the yeast mixture is ready, add it to the stand mixer and knead everything on low for 10-15 minutes – until the dough comes together and no longer sticks to the sides of the bowl. See image below for reference.
  • Once the dough comes together, slowly add in the softened, cubed butter a little at a time while the mixer is on the lowest speed.
  • This part is where you really have to trust the process. It will look like a mess for a few minutes, but don’t panic. Continue to knead the dough on low for 15-20 minutes or until it comes together again, is a little shiny, and doesn’t stick to the bowl or your fingers. You may need to scrape the sides of the bowl down every 5 minutes – that is okay!
  • Once your dough comes together, transfer it to a large, oiled bowl (preferably glass). You can use a small amount of oil (vegetable, olive, or avocado) or non-stick spray in the bowl.
  • Cover the bowl with a damp towel or plastic wrap and put it in a warm place to proof. I like to put mine in the oven if I’m not using it, but anywhere warm works great (sometimes I use my guest bedroom too, because it tends to be the warmest room in my house). Let the dough proof for 90 minutes.
  • Your dough is finished proofing when it has doubled in size (see picture below for reference. Sometimes this can take longer or shorter than 90 minutes depending on a variety of factors like temperature and altitude, so don’t panic if it needs another half hour to finish proofing.
  • Once your dough is done proofing, remove the plastic wrap and begin rolling the dough into 12, 2-inch balls. If you have a kitchen scale you can weigh each ball to make sure they are equal in size. To do this, just weigh all the dough first and divide the total weight by 12. Then weigh each ball as you roll it to make sure they are relatively equal.
  • Place the dough balls in a lightly oiled round cake pan – I usually do 9 around the sides and then 3 in the middle, but do what works for you.
  • Once your pan is full, cover it with a damp towel or plastic wrap again and proof for another 45 minutes.
  • After the dough has proofed for the second time, preheat your oven to 350F. Make sure you take your rolls out of the oven if you are using it for proofing!
  • While the oven is preheating, melt 2 tablespoons of butter and brush it over the top of your rolls. If you have extra go ahead and just pour it over the rolls – I told you it was a lot of butter!!
  • Then, sprinkle salt (flaky sea salt if you have it or table salt if you don’t) on top and lightly cover with foil.
  • Bake for 20-25 minutes, removing the foil after 10 minutes. The rolls will be golden brown on top when they are done.
  • Let cool for at least 10 minutes and then enjoy with your next meal!!

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