Butter Sugar Buns are incredibly soft, lightly sweet, and rich with buttery flavor. They are perfect for breakfast, tea time, or as a sweet bread served warm with butter. This recipe is fully detailed, beginner-friendly, and ideal for website publishing, including tips and FAQs.
Ingredients
For the Dough
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140 g warm milk (½ cup + 4 tsp, about 35–40°C / 95–105°F)
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4 g (1 tsp) granulated sugar (to activate yeast)
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4 g (1½ tsp) active dry yeast
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38 g egg (about 1 small egg), room temperature
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40 g granulated sugar
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30 g unsalted butter, softened
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300 g all-purpose flour
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4 g (¾ tsp) salt
For Topping
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20 g melted butter (for brushing)
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1–2 tbsp granulated sugar (optional, for extra sweetness)
Preparation Notes
All ingredients should be at room temperature for best results. Warm milk should be warm to the touch, not hot, or it may kill the yeast. Proper kneading and proofing are the keys to fluffy buns.
Instructions
In a small bowl, mix warm milk with 1 teaspoon sugar and yeast. Stir gently and let it rest for 5–10 minutes until foamy. This means the yeast is active.
In a large bowl, combine flour, remaining sugar, and salt. Add the egg, softened butter, and activated yeast mixture.
Mix until a soft dough forms. Knead by hand for 10–12 minutes or with a mixer for 6–8 minutes until smooth, elastic, and slightly tacky but not sticky.
Form the dough into a ball, place it in a lightly greased bowl, cover, and let rise in a warm place for 60–90 minutes until doubled in size.
Punch down the dough and divide it into equal portions (6–8 pieces). Shape each piece into a smooth ball.
Arrange the dough balls in a greased baking dish, leaving a little space between them. Cover and let rise again for 30–45 minutes until puffy.
Preheat the oven to 170°C (340°F).
Bake for 20–25 minutes, or until the tops are golden brown.
Remove from the oven and immediately brush generously with melted butter. Sprinkle with sugar if desired.
Allow to cool slightly before serving.
Serving Suggestions
Serve warm with butter, honey, or jam. These buns are excellent with tea, coffee, or milk. They also make great sandwich buns for sweet fillings.
Storage Instructions
Store at room temperature in an airtight container for up to 2 days. Refrigerate for up to 5 days. Reheat briefly before serving. Buns can be frozen for up to 1 month.
Pro Tips for Perfect Butter Sugar Buns
Use bread flour for extra chewiness if desired.
Do not add too much flour; soft dough makes soft buns.
Brush butter while buns are hot so it absorbs fully.
Second proofing is essential for light texture.
For extra softness, cover buns with foil during the last 5 minutes if browning too fast.
Common Problems and Solutions
If buns are dense, dough was under-kneaded or under-proofed.
If buns are dry, too much flour was added.
If buns don’t rise, yeast may be inactive or milk too hot.
If tops brown too fast, oven temperature is too high.
Frequently Asked Questions (FAQ)
Can I make these buns without egg?
Yes. Replace the egg with 2 tablespoons milk plus 1 tablespoon oil.
Can I reduce the sugar?
Yes, but the buns will be less sweet. Texture will still be good.
Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount and skip the activation step.
Can I make this dough ahead of time?
Yes. After first rise, refrigerate overnight. Bring to room temperature before shaping.
Are these buns suitable for beginners?
Absolutely. This is a very forgiving dough and easy to handle.
