If the name didn’t catch your attention, the photos will. These Soft Buttery Double Cheeked Buns are tender, rich and sure to be the star of your next dinner or gathering.
Serve them alongside a roast, a bowl of soup, or at a summer BBQ. This recipe is adapted from my basic dinner roll dough and can be used to make variations like garlic butter rolls or homemade hamburger buns.
Table of Contents
- Why This Recipe Works
- Ingredients
- How to Make these Soft Buttery Double Cheeked Buns
- Expert Tips
- Recipe FAQs
- Other Baking Recipes
- Recipe Card
Why This Recipe Works
- Simple and reliable: Basic pantry ingredients and a stand mixer (or your hands) make the dough easy to prepare.
- All-season favorite: These buns work for holiday dinners, weekend brunches, and backyard BBQs alike.
- Very versatile: Serve them with soups, roasts, or sweet spreads for breakfast.
- Fun to assemble: Shaping them into the double-cheeked form is quick and yields an attractive result.
Ingredients
These are common ingredients you likely have on hand. Quantities are in the recipe card below.
- All-purpose flour: The base for the dough. Bread flour will give a chewier texture; partial whole wheat can be used if desired.
- Instant yeast: Sprinkle directly into the dry ingredients for convenience. If using active dry yeast, bloom it in warmed milk with the sugar first.
- Milk: Whole or 2% adds richness and tenderness. Water can be used but yields a less rich bun.
See the recipe card at the end of the page for the full ingredient list and measurements.
How to Make these Soft Buttery Double Cheeked Buns
Read through the steps before you begin to ensure a smooth process. The method is straightforward and yields consistent results.
Step 1 — Add dry ingredients. Combine flour, yeast, sugar and salt in the bowl of a stand mixer. You can also mix and knead by hand.
Step 2 — Mix wet ingredients. Whisk milk, melted cooled butter and the egg together.
Step 3 — Knead. Add the wet ingredients to the dry and knead with a dough hook on medium-low until a soft, cohesive dough forms, about 7–9 minutes. The dough should pull away from the bowl into a loose ball.
Step 4 — First rise. Shape the dough into a smooth ball, place it in the bowl, cover, and let rise in a warm spot for about 1 hour or until doubled.
Step 5 — Divide. Punch down the dough and portion into 24 equal pieces (about 32–35 g each) for even buns.
Step 6 — Roll. Shape each portion into a tight ball by cupping your hand and rotating the dough on the work surface. Use only a light dusting of flour if needed.
Step 7 — Arrange. Pair two dough balls seam-to-seam (or press the seams down) and place each pair into a greased muffin tin to form the double-cheeked shape. You should have 12 pairs.
Step 8 — Second rise. Cover and let the arranged buns rise for about 1½ hours until puffy.
Step 9 — Bake. Preheat the oven to 350°F (175°C). Bake the buns for 20–24 minutes, until golden. They may feel firm when removed—this is normal.
Step 10 — Brush with butter. Immediately brush the hot buns with melted butter and, if you like, finish with flaky sea salt. Serve warm.
Expert Tips
- Weigh ingredients. A kitchen scale gives consistent results and uniform dough portions.
- Develop gluten. Knead until the dough is smooth and elastic. It can remain slightly tacky—this helps with shaping.
- Position seams down. Placing the seams together or down in the tin ensures the buns rise into round, plump shapes.
- Respect the second rise. The second proof makes the buns light and pillowy. Wait until they’re visibly puffy.
Recipe FAQs
Yes. Shape the buns and refrigerate the assembled tray overnight. Bring them to room temperature and allow them to rise before baking.
Keep cooled buns in an airtight container at room temperature for up to three days.
Yes. Freeze baked rolls in a freezer bag for up to three months. Reheat at 300°F until warmed through.
Other Baking Recipes
Dessert
Strawberry Rhubarb Crisp with Tahini Sesame Topping
Dessert
Strawberry Rhubarb Galette with Almonds
Dessert
Rhubarb Custard Bars Recipe
Baking
Lemon Poppy Seed Muffins (Bakery Style)
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Soft Buttery Double Cheeked Buns
Equipment
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Muffin tin
Ingredients
Base Dough
- 3 cup All purpose flour — 450 grams
- 2¼ tsp Instant yeast — 7 grams (1 packet)
- 1 tbsp Sugar — 12 grams
- 1½ tsp Kosher salt — 8 grams
- 1 cup Lukewarm whole milk — 240 ml
- 4 tbsp Melted unsalted butter — 56 grams
- 1 Large egg
Topping
- Melted butter
- Flaky salt (optional)
Instructions
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Add Dry Ingredients. Combine flour, yeast, sugar and salt in a mixing bowl.
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Mix Wet Ingredients. Whisk milk, melted butter and egg together.
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Knead. Combine wet and dry and knead with a dough hook on medium-low until the dough forms a soft ball, about 7–9 minutes. Avoid adding extra flour unless necessary.
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First Rise. Shape the dough into a smooth ball, cover and let rise for about 1 hour or until doubled.
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Divide. Punch down and divide into 24 equal pieces (about 32–35 g each).
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Roll. Roll each piece into a tight ball using a cupping motion on the countertop.
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Arrange. Place two balls seam-to-seam (or seam-down) and set each pair into a greased muffin tin. You’ll have 12 pairs.
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Second Rise. Cover and let rise for about 1½ hours until puffy.
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Bake. Preheat oven to 350°F (175°C) and bake 20–24 minutes, until golden. They may feel firm but will soften after buttering.
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Brush Butter. Brush hot rolls with melted butter and sprinkle flaky salt if desired. Serve warm.
Notes
Key Ingredient Notes:
- Flour: All-purpose works well; use bread flour for more chew, or mix in whole wheat if you like.
- Yeast: Instant yeast is convenient. If using active dry yeast, bloom it first in warm milk with sugar.
- Milk: Whole or 2% adds richness. Using water is possible but less flavorful.
Other Tips:
- Weigh ingredients for consistent results.
- Don’t skip the second rise—it’s essential for pillowy buns.
Nutrition
Nutrition information is an approximation.
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