These sugar buns are soft and buttery with very pretty golden tops. They are generously sprinkled with sugar and the centers are oozing with butter.
Today let’s enjoy warm, fresh bread out of the oven. Buttery and soft, these sugar buns will charm you with its sugary top and its delicate crumbs. With the sweetness from sugar and richness from the butter, these are straight delicious.
This wonderful recipe uses a flour-water mixture dough which you will prepare the night before. It yields an amazingly soft bread that pulls apart very nicely.
I love having these sweet buns in the counter. For those mornings when I want a quick carbo-load, I just add a cup of matcha latte, and my day is off to a good start.
And I am not ignoring you, coffee lovers. Have you tried dipping your bread in hot coffee? It is a thing. Try it with these glorious buns, you’ll see.
But whatever you decide to do, I swear by the goodness of these sugar buns. The butter, the sugar- they are a crowning glory.
How to Make Sugar Buns?
First, the overnight dough. So the day before you plan to bake, stir together flour and boiling water until it forms a paste. Shape it into a ball and wrap it in plastic. Refrigerate overnight.
The next day, proof the yeast in warm water in a small bowl. Combine the dry ingredients in a large mixing bowl: the milk powder, the flour, the sugar and the salt. Whisk them together well.
Make a well in the center of the dry ingredients and to that well, pour the yeast mixture. Stir it to the rest of the ingredients. Add the egg and keep stirring to incorporate. Add the overnight dough.
Add the melted butter and stir everything until a soft dough gathers in the center of the bowl.
Turn the dough over on a floured board and knead it for about 7-10 minutes, or until the dough is smooth and elastic.
Shape the kneaded dough into a ball and place it in a bowl. Cover it with a towel or plastic wrap and let it rise for about 1 and 1/2 hours or until doubled in size.
Once the dough has risen, preheat oven to 350 F. Punch the dough down gently and divide it into 15 or 16 portions. Shape each portion into a smooth ball and place each on a greased 9 x 13 inch baking pan or dish with even spaces in between.
Using your fingers make a one-inch slit in the center of each bun. Place a piece of the mini butters in that slit. Brush the buns with the egg wash. Sprinkle sugar on top of the buns and bake in the preheated oven for 20-25 minutes, or until they are golden.
Look at those! Soft, golden buns- warm, sweet and buttery-for you to enjoy. And without a doubt, your house smells amazing. Lovely day.
Try these other bread/pastry recipes:
- Milk Bread
- Custard Buns
- Brioche Braid
- Cream Cheese Brioche
- Japanese Milk Buns
- Chelsea Buns
- Sweet Cheese Rolls
- Japanese Condensed Milk Bread
- Sweet Beehive Buns
- Easy Foccacia Bread
- Chocolate Walnut Bread
- Chocolate Hazelnut Rolls
Sugar buns that are soft and buttery with very pretty golden tops. They are generously sprinkled with sugar and the centers are oozing with butter.
For the Overnight Dough
- 1/3 cup boiling water
- 2/3 cup all-purpose flour
For the Bread Dough
- 1 tbsp active dry yeast
- 3/4 cup warm water 110-115 F
- 2 and 2/3 cups all purpose flour
- 3 tbsp milk powder
- 1/3 cup plus one teaspoon sugar
- 1 tsp salt
- 1 large egg
- 1/4 cup butter melted
For the Toppings
- 1 large egg
- 1 tbsp milk
- 2-3 tbsp sugar for sprinkling on the buns
- 16 little pieces unsalted butter about 1 inch long mini rectangles
Make the Overnight Dough (make ahead)
In a medium bowl, combine flour and boiling water. Stir until the mixture turns into a paste. Shape the dough into a ball. Wrap this in plastic and refrigerate overnight.
Make the Bread Dough
In a small microwave-safe bowl, warm the water until it reaches 110- 115 F. Sprinkle the yeast and let it sit for about 5 minutes, or until foamy. In another bowl, combine the flour, milk powder, salt and sugar. Whisk to incorporate the ingredients.
Make a well in the center of the dry ingredients and add the yeast mixture, and stir using a wooden spoon. Add the egg and continue to stir. Add the overnight dough. Stir the mixture until the dough is incorporated with the rest of the ingredients.
Add the melted butter and stir the mixture until a soft, shaggy dough is formed. It should be gathering in the center of the bowl. Turn this dough over onto a floured board. Knead for 7-10 minutes, or until the dough is smooth, elastic and no longer sticky. Place it in a bowl, cover with a clean kitchen towel and let rise for an hour or so, until doubled in size.
Punch the dough down gently and divide into 15-16 portions. Shape each portion into a smooth ball and arrange the pieces in a greased 9x13 baking dish or baking pan with even spaces in between. Cover the buns loosely with plastic wrap or a clean kitchen towel. Let them rise for 1 hour or so, until doubled in size.
After they have risen, preheat the oven to 350 F. using your fingers, make a one-inch slit in the center of each bun. Insert the butter pieces in the slits. To make the egg wash, beat together 1 egg with 1 tbsp of milk. Brush this mixture over the surface of the buns. Sprinkle the buns evenly with sugar. Bake at 350 F for 20-25 minutes, or when the rolls are nicely golden.
This was originally published on April 11, 2017. It is now updated with better photos and instructions.