Preparation Time: 25 minutes

First Rise: 1 hour 30 minutes

Second Rise: 40 minutes

Baking Time: 18–22 minutes

Total Time: Approximately 3 hours

Difficulty Level: Easy

Servings: 12 buns

Calories: Approximately 255 per bun

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Ingredients

For the Dough

• 4 cups (500 g) all-purpose flour
• 2¼ teaspoons (7 g) instant yeast
• ¼ cup (50 g) granulated sugar
• 1 teaspoon salt
• 1 cup (240 ml) warm whole milk
• 1 large egg
• ¼ cup (60 g) unsalted butter, softened
• 2 teaspoons vanilla extract

For the Butter Glaze

• 2 tablespoons melted butter
• ½ teaspoon vanilla extract
• 1 tablespoon powdered sugar (optional)

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Kitchen Equipment

• Large mixing bowl
• Measuring cups and spoons
• Stand mixer (optional)
• Dough scraper
• Baking tray
• Parchment paper
• Pastry brush
• Cooling rack

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Instructions

Step 1: Activate the Yeast

Warm the milk until it reaches about 100–110°F (38–43°C). It should feel warm but not hot.

Combine the warm milk, sugar, and yeast in a bowl. Let the mixture sit for 5–10 minutes until it becomes foamy.

If using instant yeast, you can mix it directly with the flour.

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Step 2: Prepare the Dough

In a large bowl combine:

• Flour
• Salt

Add:

• Yeast mixture
• Egg
• Vanilla extract
• Softened butter

Mix everything together until a shaggy dough forms.

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Step 3: Knead

Knead the dough for 8–10 minutes by hand or 6–8 minutes using a stand mixer.

The dough should become:

• Smooth
• Elastic
• Slightly tacky
• Easy to stretch without tearing

Avoid adding too much extra flour, as this can make the buns dense.

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Step 4: First Rise

Place the dough in a lightly greased bowl.

Cover with plastic wrap or a clean towel.

Allow it to rise in a warm place for 1½ hours, or until doubled in size.

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Step 5: Shape the Buns

Punch down the risen dough gently to release air.

Divide into 12 equal pieces.

Shape each piece into a smooth ball by pulling the dough underneath itself.

Arrange the balls evenly on a parchment-lined baking tray, leaving space between them.

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Step 6: Second Rise

Cover the shaped buns with a towel.

Let them rise for 35–40 minutes until noticeably puffy.

They should nearly double in size.

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Step 7: Bake

Preheat the oven to 350°F (175°C).

Bake for 18–22 minutes until the tops become beautifully golden brown.

The internal temperature should reach approximately 190°F (88°C).

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Step 8: Butter Glaze

While the buns are still warm:

Mix together:

• Melted butter
• Vanilla extract

Brush generously over each bun.

For a sweeter finish, lightly dust with powdered sugar.

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Tips for Perfect Fluffy Buns

• Measure flour accurately using a kitchen scale.
• Warm ingredients help the dough rise faster.
• Don’t over-flour the dough.
• Knead until smooth and elastic.
• Allow enough time for both rises.
• Brush with butter immediately after baking for maximum softness.
• Store in an airtight container to retain moisture.

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Flavor Variations

Cinnamon Vanilla

Add 1 teaspoon ground cinnamon to the dough.

Chocolate Chip

Fold in ½ cup mini chocolate chips before shaping.

Lemon Vanilla

Mix in 1 teaspoon lemon zest.

Coconut

Sprinkle shredded coconut over the butter glaze.

Honey Butter

Replace half the sugar with honey for extra richness.

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Serving Suggestions

These buns taste wonderful served with:

• Butter
• Strawberry jam
• Raspberry preserves
• Honey
• Nutella
• Cream cheese
• Fresh berries
• Whipped cream
• Coffee
• Tea
• Hot chocolate

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Storage

Store cooled buns in an airtight container at room temperature for 3 days.

For longer storage:

• Refrigerate for up to 1 week
• Freeze for up to 3 months

Reheat for 10–15 seconds in the microwave or warm in a 300°F (150°C) oven for 5–7 minutes before serving.

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Baking Intensity Guide

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Nutrition Information (Per Bun)

• Calories: 255 kcal
• Carbohydrates: 35 g
• Protein: 6 g
• Fat: 10 g
• Saturated Fat: 5 g
• Cholesterol: 35 mg
• Sodium: 180 mg
• Fiber: 1 g
• Sugar: 8 g
• Calcium: 55 mg
• Iron: 2 mg
• Potassium: 95 mg

Nutrition values are approximate and may vary depending on the ingredients used.