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November 20, 2013

Buns or Dinner Rolls

Homemade Bunns or Dinner rolls

Yummy buns or dinner rolls are a must-have, aren’t they? They sure taste the best homemade and fresh from the oven, with some butter and hot chocolate and I am good, who needs a dinner :). My recipe originally comes from my mom, who would always make homemade buns or dinner rolls. When I started baking I started to tinker on the recipe until I liked it:ย  simple, wholesome, and delicious!

The tasty rolls got quite famous around our circle of friends. Seriously, you have to try them, they are so good and so simple to make. Little French (well he is not little anymore) gave them their name: Anna Rolls ;).

For a big dinner, like Thanksgiving I would suggest you use more white flour instead of all whole grain. That makes them less heavy and gives more room for all the other yummy things.ย 

For a vegan recipe for dinner buns go here.ย 

Recipe

In the KitchenAid Stand Mixer put in the following ingredients in this sequence:

1/2 cup (120ml) butter
1 cup (240ml) boiled water (let the butter melts)
1 cup (240ml) milk (cold from the fridge)
1 egg
1 teaspoon sugar
2 teaspoons salt
3 teaspoons instant yeast

725 grams = 25.57 ounces flour. I like to use freshly ground spelt. You can substitute this with any flour you like. And yes, I go by gram using a Kitchen and Food Scale because that way it is perfect every time.

Knead the dough for about 5 minutes.

Homemade Bunns or Dinner Rolls

Cover the dough and let it rise till it is about double in size. (ca. 1 hour).

Homemade Bunns or Dinner Rolls

To form the buns oil your hands and take about 1/4 of the dough at a time. By pressing the dough between your thumb and forefinger form about egg-sized buns. The dough will fill two baking sheets.

Let the buns rise till they are about double in size.

Preheat the oven to 400 F, bake for 15 – 20 Minutes

Homemade Bunns or Dinner Rolls

Enjoy!

5.0 from 3 reviews
Buns or Dinner rolls - also known as Anna Rolls
 
Print
Author: Anna @ Northern Homestead
Serves: 24-30 Buns
Ingredients
  • ½ cup (120ml) butter
  • 1 cup (240ml) boiled water (let the butter melt)
  • 1 cup (240ml) milk (cold from the fridge)
  • 1 egg
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 3 teaspoons instant yeast
  • 725 grams = 25.57 ounces flour. I like to use freshly ground spelt but you can use any flour.
Instructions
  1. In a KitchenAid Stand Mixer whisk the butter and boiled water till the butter melts.
  2. Then add milk, egg, sugar, salt, and yeast, whisk it all together,
  3. Let rest till the yeast activates (2-5 minutes)
  4. Add the flour
  5. Knead the dough for about 5 minutes
  6. Cover the dough and let it rise till it is about double in size. (ca. 1 hour).
  7. By pressing the dough between your thumb and forefinger form about egg-sized buns. The dough will fill two sheets.
  8. Let the buns rise till they are about double in size.
  9. Preheat the oven to 400 F, and bake for 18 โ€“ 20 Minutes
3.4.3177

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Reader Interactions

Comments

  1. Zan says

    October 2, 2013 at

    Anna rolls? LOL…..too funny! I’ll have to try them sometime.

    Reply
    • Anna says

      October 2, 2013 at

      I know eh :). Hope you like them.

      Reply
  2. Naomi says

    November 2, 2013 at

    Giving these a try this afternoon. Perfect day for baking bread. ๐Ÿ™‚

    Reply
    • Anna says

      November 2, 2013 at

      Let me know how it goes. With all the snow, it sure is a great day for backing

      Reply
  3. Small Talk Mama says

    November 6, 2013 at

    Yum-my! I’ll have to try this Dinner rolls recipe. . . soon.

    Reply
  4. Kristen from The Road to Domestication says

    November 20, 2013 at

    Those look wonderful! There’s nothing quite like fresh baked bread!

    Reply
  5. Angela England says

    November 20, 2013 at

    Thanks for participating in the Thanksgiving homemade recipe round up! I LOVE seeing what everyone is coming up with. These look super yummy!

    Reply
    • Anna says

      November 20, 2013 at

      You’re welcome Angela, thank you for organizing it, it sure is fun.

      Reply
  6. Anna says

    November 20, 2013 at

    I have heard this from my guests so many times :).

    Reply
  7. Amanda Smith says

    November 21, 2013 at

    Oh how I love bread and rolls! These sound great! I will be pinning Anna rolls for sure. Nice mixer BTW. I want one of those babies so bad!

    Reply
  8. Charley says

    February 9, 2014 at

    Thank you for linking these up to the Fresh Bread Friday Blog Hop! I love bread recipes and this one looks so good. I hope you come back and link up again each week!

    Reply
  9. Tillly Hiebert says

    November 28, 2014 at

    I find you don’t need the egg in whole wheat bread, in fact, the buns will not dry out as
    quickly.

    Reply
    • Anna says

      November 28, 2014 at

      That is true. Thank you Tilly. I seldom do just buns, that’s why I keep the egg in the dough and use or freeze the buns right away.

      Reply
  10. Jean | DelightfulRepast.com says

    December 3, 2015 at

    Those rolls are beauties! It just isn’t a meal without some good homemade bread, is it?! And, I agree, use a scale and get perfect results every time.

    Reply
  11. Bridget says

    January 3, 2016 at

    Do you have any receipts that doesn’t need milk as we don’t buy milk cause we’re off the grid, thank You,
    Bridget, Maine

    Reply
    • Anna says

      January 12, 2016 at

      You can always replace the milk with water. It will taste a bit different, but still work well. make sure that all the water is at warm, not hot or cold temperature for the yeast.

      Reply
  12. ed says

    March 15, 2016 at

    Hello,
    This sounds like a great recipe
    I donot use yeast, can the buns be made with baking soda? And if yes can you tell me how much I need to replace the yeast

    Reply
    • Anna says

      March 15, 2016 at

      You can, but they will be more like biscuits. Use 1 tsp baking powder to 1 cup of flour. Let me know how you like them with baking powder.

      Reply
  13. Dewi says

    June 27, 2016 at

    Thank you for posting so many interesting recipes. This one is quite tempting to try. However I would like to ask you about the measurement for butter. Is it 120ml or 120 gram? Should the butter be melted first?
    Thank you before hand for your reply.

    Reply
    • Anna says

      June 27, 2016 at

      It is 120 ml, and if you follow my description with the boiled water first, you do not have to melt the butter, it will melt in the boiled water. Just read the description careful.

      Reply
      • Dewi says

        June 27, 2016 at

        I live in Sweden and here the butter measurement is always in gram, except when it is in liquid form. That’s why I became a bit confused and felt uncertain about how to measure the butter in ml. I found information on the Internet that 1/2 cup of butter is about 113 gram. I think I’ll give that a try.
        To another thing: I’m not certain that I can find freshly ground spelt here. I think the closest one I can find is durum wheat. But at the moment I only have graham wheat (which also has quite high protein in it). I hope it’s going to work just fine.
        It’s always exciting to try new things. I’ll let you know how it goes ๐Ÿ™‚

        Reply
        • Dewi says

          June 28, 2016 at

          Hi again! I made some changes in the recipe which turned out to not be a good idea. First of all I wanted to try a “cold method” which means longer time for the dough to rise. Then after a while into the process I thought the dough felt too compact with just graham flour, so I added some white flour, shredded carrot, more water and a bit more salt. The dough rised indeed after an hour or so, but to be honest the end results are not as nice and round as yours. There you go, I should stick to your recipe next time.
          Perhaps I can experiment with durum flour another time ๐Ÿ™‚

          Reply
          • Anna says

            June 30, 2016 at

            Interesting recipe though that you came up with.

        • Anna says

          June 30, 2016 at

          Your graham wheat should be great. Years ago we spent several weeks in Sweden and I loved your graham wheat, well I loved Sweden!

          Reply

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