Soft Honey Dinner Bun Recipe
November 21st, 2008 by chuck
Here’s some soft classic dinner buns. Light as a feather with a soft texture, fragrant and golden brown. Just waiting to be gobbled up by family and friends this Thanksgiving or Christmas.
This recipe is very easy and fairly quick for a yeasty bread. I also like the time it takes to bake. Only 12 – 14 minutes, which makes it perfect to bake while the turkey in resting before the head of the table starts to carve it. These buns are perfect served straight out of the oven while still hot, than pulled apart and smothered with butter or used to soak up that left over turkey gravy left on the plate after eating a juicy tender turkey dinner.
I like to make the different shapes instead of just round buns. The shapes make it look like you worked a little extra hard to make the dinner special. But, really they are no harder than making round dinner rolls. I also like to use different toppings on the buns. For this recipe I used poppy seeds, sesame seeds and a little parmesan cheese to add a little extra to the look of these delicious, scrumptious and soft dinner buns.
For a step by step class of this great tasting dinner buns Soft Honey Dinner Bun Recipe click here.
For a printable recipe card of this dinner buns Soft Honey Dinner Bun Recipe click here.
For more free bread recipes go to our parent website at Cookingbread.com.
These looks so cute and delicious.
Bookmarking them.
Just checked your step by step page, they are so fabulous the way you have showed them.
Shortening? Can i use butter for that.
Brilliant shapes for rolls!
They look too cute and very neatly shaped.
Very pretty and delightful looking! Delicate…
Cheers,
Rosa
Hi! I was wondering if the dough can be made ahead and frozen or stored in the fridge? Or is that not advisable? These don’t seem particularly labor intensive, but anything to cut down prepping on Thanksgiving day is useful. Thanks!
What a great idea — to present different shapes at the table. Thanks for sharing this recipe.
I really like the variety of different shapes used for the buns; I would probably eat one of each and end up having four times as many dinner buns this Thanksgiving!
You know that this is bookmarked to be made
Cute, cute and very cute!!
Gonna bookmark this too!! Well done.
Hm, can’t decided which one I like best!!
Incredible! How insanely inspirational!
Great, great work!
What a wonderful idea to make them into different shapes. I’m not in charge of the rolls this year, but will bookmark this idea for future!
Beautiful work! They look perfect!
Hi there, came across your wonderful blog while searching for pumpkin bread. I must say all the breads here are beautiful. I am going to make this soft honey dinner buns and would like to know 1 cup of bread flour = ? gms.
Oh, how I’d love to have these at MY kitchen table! They look delicious and so beautiful!
Thank you for your amazing talent and step by step guide. I will try this …for sure!
All my rolls always come out hard and never soft. Hopefullly your guidance will make it a success!
What a great recipe. We made these for the Thanksgiving meal, and they turned out perfectly. Thanks for posting this, the rolls were a hit. BTW, we made pull-aparts and they were beautiful.
What great shapes. I love bread of all sorts!
I visited your blog for the first time and i loved your blog. Your rolls are simply superb!!.
Great photography!!
Have fun,
Ramya Kiran
thank you for posting this and for the excellent play by play pictures. i’ve made these twice already and they’ve been hits! i don’t think i could ever eat pre-packaged bread dough again!
[...] Chifle absolut delicioase [...]
I made these and they were yummilicious!!! The buns turned out soft and sweet. I love that there was no need for any sugar. Thank you *so much* for sharing this wonderful recipe.
I notice you always use instant yeast. Is it possible to use the traditional block yeast? If so, what are the quantity conversions?
The buns look absolutely delicious and I have a fantastic homemade honey to use!
Thanks!
Hi again, I made this a second time, this time using 1 cup milk + 1/2 cup cream. Turned out very soft, on its way to becoming a Hokkaido Milk Loaf!
http://thelittleteochew.blogspot.com/2009/06/soft-honey-dinner-buns-trying-to-be.html
Hi Chuck, I made those numerous times already and they’re amazing! I made them for guests and everyone loved them. Those buns are deinitly a favorite here, I’ll make them many more times.
Thank you for posting great recipes
I made these with my new step daughter. They were awesome. Probably the nicest warm dinner roll I’ve ever had. Once cold the honey and salt taste is more dominant, but warm they are perfect and the texture is amazing. Kids and adults adored them. We added a reef knot and some initials to the shapes we made. Definitely a make again recipe.