Big Batch Buns
Soft, fluffy, and irresistibly golden, these Big Batch Buns are the perfect recipe for feeding a crowd or meal prepping for the week! Made with pantry staples like all-purpose flour, sugar, and instant yeast, these buns rise to perfection thanks to a simple yet effective kneading and proofing process. The dough is enriched with warm water, melted butter, eggs, and a touch of milk, resulting in tender, pillowy rolls with just the right balance of sweetness. This recipe yields 24 generously sized buns, making it ideal for holiday gatherings, bake sales, or meal prep. Serve them fresh out of the oven brushed with melted butter for an added layer of indulgence, or save them in the freezer for future use. Whether paired with soups, turned into slider rolls, or enjoyed on their own, these homemade buns will become your go-to bread recipe.
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Recipe Information
Ingredients
- 8 cups All-purpose flour
- 0.5 cups Granulated sugar
- 1.5 tablespoons Salt
- 2 tablespoons Instant yeast
- 2.5 cups Warm water
- 0.5 cups Unsalted butter (melted)
- 2 pieces Eggs (large)
- 0.5 cups Milk (room temperature)
- 2 tablespoons Additional melted butter (optional, for brushing)
Instructions
In a large mixing bowl, combine 4 cups of the all-purpose flour, sugar, salt, and instant yeast. Stir to combine the dry ingredients evenly.
In a separate bowl, mix the warm water, melted butter, eggs, and milk. Ensure the mixture is slightly warm but not hot (about 100-110°F) to avoid killing the yeast.
Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon or stand mixer fitted with a dough hook. Mix until a sticky dough forms.
Slowly add the remaining 4 cups of flour, 1 cup at a time, kneading well after each addition. Knead the dough for about 8-10 minutes by hand or 6-8 minutes in a stand mixer until it is smooth, elastic, and slightly tacky but not sticky.
Place the dough into a lightly oiled bowl, turning it once to coat the surface with oil. Cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
Once risen, punch down the dough to release air, then divide it into 24 equal portions (about 2.5 ounces per piece, if you want to measure). Shape each piece into a smooth ball.
Arrange the dough balls on two greased baking sheets, leaving space between them to allow for spreading. Cover again and let rise for another 30-40 minutes, or until puffed up and almost doubled in size.
Preheat your oven to 375°F (190°C) during the second rise.
Bake the buns in the preheated oven for 18-20 minutes, or until golden brown on top. Rotate the pans halfway through baking for even browning.
Optional: While the buns are still hot, brush the tops with melted butter for a soft, shiny finish.
Allow the buns to cool slightly before serving. They can be enjoyed fresh, stored in an airtight container for up to 3 days, or frozen for later use.
Nutrition Facts
Calories |
5189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.0 g | 182% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 10840 mg | 471% | |
| Total Carbohydrate | 847.7 g | 308% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 109.2 g | ||
| Protein | 124.4 g | 249% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 372 mg | 29% | |
| Iron | 47.4 mg | 263% | |
| Potassium | 1594 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
