Soft and Buttery Sugar Buns (2024)

Home » All Baked Goods » Soft and Buttery Sugar Buns

by sanna last updated August 27, 2019 posted November 22, 2018 25 Comments

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.

Jump to Recipe

Jump to Recipe Print Recipe

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

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.

4.80 from 5 votes

Print Pin Rate

Course: Breakfast, Dessert, Side Dish

Cuisine: Asian, Western

Keyword: sugar buns

Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Rise times for the dough: 1 hour hour 30 minutes minutes

Total Time: 55 minutes minutes

Servings: 16

Calories: 85kcal

Author: sanna

Ingredients

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

Instructions

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.

Notes

Nutrition Facts

Sugar Buns

Amount Per Serving (1 piece)

Calories 85Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g13%

Cholesterol 30mg10%

Sodium 186mg8%

Potassium 39mg1%

Carbohydrates 10g3%

Sugar 6g7%

Protein 2g4%

Vitamin A 135IU3%

Vitamin C 0.1mg0%

Calcium 19mg2%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

This was originally published on April 11, 2017. It is now updated with better photos and instructions.

Butter Cookies
Brioche Nanterre
Butter Tea Biscuits
Cheesy Baked Macaroni
Thursday Thoughts
Special Puto

Made this recipe?

I would loveto see! Tag me @sanna.womanscribbles on Instagram

Get more posts like this straight to your email…

About sanna

Sanna is a wife and mother of three, living in Alberta, Canada. Her passion for baking, making good food and writing sparked her desire to start Woman Scribbles.

She loves pastries, yoga, reading books and camping during the summer. She loves cilantro, avocado toast, and a real crispy fried chicken.

Reader Interactions

Comments

Erin Corbin says
June 14, 2023 at 7:56 am
I was planning to make these today, but I forgot I needed to start the overnight dough last night. Is it too late to jus make the overnight dough this morning and if it’s not too late, are there any other changes I need to make to the recipe? Thank you so much – these are delicious, we had them at Thanksgiving, and I was hoping to make them again today.
Reply
- sanna says
  June 14, 2023 at 9:22 am
  Hello Erin! Yes, yes you still can! Just let the dough sit for atleast an hour and you are good to go 🙂 I need to update this recipe to add that to the tips ❤️
  Reply
Kay Chung says
October 23, 2021 at 9:25 pm
Can I make the over night dough the same day as everyrhing else? These look so delish!
Reply
See Also
Soft Homemade Bread Machine Dinner Rolls Recipe
- sanna says
  November 13, 2021 at 7:25 am
  Hi! Yes you actually can.
  Reply
Morgan Harris says
November 28, 2019 at 9:26 am
I made these I didn’t like the step of putting the butter in it seemed it made the dough collapse and turn a lot harder rather than fluffy
Reply
Denise says
April 27, 2019 at 9:39 am
For the topping, can butter be substitute with cheddar cheese? Tnx!
Reply
- sanna says
  April 27, 2019 at 9:52 am
  Hello, Denise! I think you can! You will get melty cheese and some parts caramelized. It is a worth an experiment. I believe it will work out fine. Please do update me! 🙂
  Reply
Tiffany says
December 13, 2018 at 3:46 pm
These turned out lovely thank you.
Reply
- sanna says
  December 14, 2018 at 1:26 pm
  Aaaw thank you too, Tiffany!
  Reply
Daniel says
December 10, 2018 at 9:55 pm
Got a suggestion for biscuits for B&G? What would you think of ‘drop biscuits’ for B & G. Needs crunch to balance out gravy but not over done.
Reply
- sanna says
  December 13, 2018 at 4:57 am
  Hi Danie! I have not got a recipe for B&G yet, but I do have tea biscuits recipe you can try. https://www.womanscribbles.net/butter-tea-biscuits/ Thanks!
  Reply
rose says
November 2, 2017 at 8:27 am
Could someone convert these measurements to cups.
Reply
- Frimmy says
  March 4, 2018 at 12:50 pm
  OVERNIGHT DOUGH
  1/3 cup boiling water
  3/4 cup all purpose flour
  BREAD DOUGH
  1 tbsp active dry yeast
  3/4 cup warm water (110 F)
  3 cups all purpose flour
  1/4 cup milk powder
  1/3 cup sugar
  1 tsp salt
  1 large egg
  1/2-1/3 cup butter softened
  FOR FINISHING
  sugar for sprinkling on top of the buns
  1 egg beaten with 1 tbsp milk
  12-15 cubed pieces of butter (about an inch in size)
  Enjoy, these are absolutely delicious!
  Reply
  - sanna says
    March 5, 2018 at 6:23 pm
    Thank you so much for this!
Linda Gates says
September 24, 2017 at 10:14 pm
Please give the amounts in American numbers. I would like to make this but have no idea how much of anything to use. Thank you.
Reply
Stacia Jahnke says
September 22, 2017 at 8:46 pm
Hi!! I don’t have a stand mixer so could I still make this recipe? If so, I assume I would knead it by hand? TIA!!!!
Reply
- sanna says
  September 22, 2017 at 9:49 pm
  Hello Stacia, you can definitely knead it by hand. Knead until the dough is elastic and can stretch thinly. Incorporate the ingredients in a bowl in the order stated in the recipe, then turn over on a floured board to knead.
  Reply
Cathy says
September 22, 2017 at 1:04 pm
Is there some point where you can freeze these? Or refrigerate for a few days? Only two of us don’t want to waste one bite! Sounds so good!
Reply
- sanna says
  September 22, 2017 at 9:54 pm
  Hi Cathy! I totally understand 🙂 I have not tried freezing or refrigerating them, though. I just store them in a tightly covered container and they keep well for up to three days.
  Reply
  - Candy says
    February 15, 2021 at 12:50 pm
    They freeze really well.
- Marilyn says
  December 5, 2018 at 8:32 pm
  Just cut the order of the recipe , to make
  smaller amount
  Reply
Barbara says
June 14, 2017 at 3:32 pm
Did you mean beaten egg in the list of ingredients under “For finishing”? If so, whole egg or just white or yolk?
Reply
- sanna says
  June 14, 2017 at 4:24 pm
  Hi Barbara! Thanks for that! It is one whole egg beaten with 1 tbsp of milk. Gotta have that typo fixed. Thanks!
  Enjoy!
  Reply
trish says
April 20, 2017 at 9:02 pm
These buns look so tempting! Need to try this soon! 🙂
Reply
- sanna says
  April 24, 2017 at 8:35 am
  Thank you, Trish! These are good, you’ll love them.
  Reply