Soft Yeast Buns with Bread Machine Dough
These soft enriched yeast buns are kneaded and risen in a bread machine, then shaped with butter and sugar and baked in the oven. The dough is made without eggs and is easy to work with.
Updated : 14 October, 2026
Easy
More than 1 hour.
Ingredients
Dough
450 grams
Wheat flour
250 milliliters
Milk
50 grams
Butter
2 teaspoon
Dry yeast
3 tablespoon
Sugar
1 teaspoon
Salt
Filling
30 grams
Butter
3 teaspoon
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients for the dough. The amount of flour is approximate, so you may need slightly more or less depending on the consistency. Use instant yeast, which does not need to be activated separately.
Step 2
Melt the butter and leave it to cool slightly. Fit the kneading paddle into the bread machine pan. Warm the milk to about 98–100°F; it should feel pleasantly warm, not hot. Pour the milk into the pan, followed by the melted butter, then add the sugar and salt.
Step 3
Sift the flour, either directly into the bread machine pan or into a separate bowl first. Make a small well in the center and add the yeast. Follow the ingredient order recommended for your bread machine model; in the original recipe, liquids are added first, followed by flour and yeast, with the yeast kept away from the liquid initially.
Step 4
Insert the pan into the bread machine and start the dough program. Watch the dough during the first stage of kneading. If it is too wet, add a little more flour; if it remains too dry, add a little warm milk. The finished dough should form a smooth, even ball that pulls away from the sides of the pan. Once the consistency is right, close the lid and let the program continue.
Step 5
While the dough is rising, prepare the filling ingredients. Melt the butter and leave it to cool. Use any sugar you like; brown or cane sugar will add a mild caramel note.
Step 6
When the program finishes, open the lid. The dough should be soft, fluffy and noticeably increased in volume. Remove it from the pan and divide into 12 equal pieces.
Step 7
Shape each piece into a ball by gathering the edges toward the center, turning it seam-side down and gently rolling it under your palm without pressing.
Step 8
Roll each ball into a round about ⅕ inch thick. The dough should not need additional flour. Brush with melted butter and sprinkle with sugar.
Step 9
Fold the opposite sides of the round inward so they overlap.
Step 10
Fold the remaining opposite ends toward the center as well. Turn the piece over and make cuts on both sides with a sharp knife. Gently pull the cut edges apart to create a bow-like shape. Shape all the remaining buns in the same way.
Step 11
Arrange the buns on a parchment-lined baking sheet. If desired, brush the tops with beaten egg or milk before baking.
Step 12
Bake in an oven preheated to 390°F for 20–25 minutes, adjusting the time according to your oven and the size of the buns. They should become nicely golden. Remove from the oven and leave to cool.
Step 13
Dust the cooled buns with powdered sugar before serving.
Author note
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