Can I substitute milk with water or a dairy-free alternative?

While water can be used, it won’t give you the same richness and tender crumb. For dairy-free options, unsweetened almond milk or oat milk work well—just warm them to the same temperature as you would regular milk.

Why did my buns turn out dense and heavy?

Dense buns often result from over-flouring or under-kneading. Make sure you measure flour correctly—spoon it into the measuring cup and level it off. Also, knead until the dough passes the “windowpane test” (a thin, translucent stretch without tearing).

Can I make the dough ahead of time and refrigerate before the first rise?

Absolutely! After kneading, place the dough in a lightly oiled bowl, cover tightly, and refrigerate overnight. The cold temperature slows yeast activity, allowing flavors to develop. The next morning, let it come to room temperature for about an hour before continuing with the first rise.

What’s the best way to reheat frozen buns?

Remove buns from the freezer and let them thaw at room temperature. Preheat your oven to 300°F (150°C) and warm the buns for 5–7 minutes. For a softer texture, sprinkle a few drops of water on each bun before heating to create steam.

Hutterite bun recipe - Hutterite Brötchen

Name: Hutterite Buns
Prep time: 30 min
Cook time: 18 min
Total time: 2 h 30 min
Cuisine: Hutterite
Ingredients: 2 tbsp dry yeast (or 2 packets); 1 cup warm water (110°F/43°C); 1 tsp sugar (for activating yeast); ½ cup softened butter; ½ cup sugar; 2 eggs, beaten; 1 tbsp salt; 1½ cups warm milk (105°F/40°C); 6–6½ cups all-purpose flour

Description

Soft, slightly sweet Hutterite buns made with butter, eggs, and milk—perfect for connecting with tradition and feeding a crowd.

Ingredients

Scale

2 tbsp dry yeast (or 2 packets)
1 cup warm water (110°F/43°C)
1 tsp sugar (for activating yeast)
½ cup softened butter
½ cup sugar
2 eggs, beaten
1 tbsp salt
1½ cups warm milk (105°F/40°C)
6–6½ cups all-purpose flour

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Instructions

In a small bowl, dissolve yeast and 1 tsp sugar in warm water. Let sit 5–10 minutes until foamy.
Cream together butter, ½ cup sugar, beaten eggs, and salt in a large bowl.
Add yeast mixture and warm milk to the bowl. Stir in 4 cups of flour to make a smooth batter.
Gradually add remaining 2–2½ cups flour until dough is soft and tacky.
Knead dough for 8–10 minutes by hand or 6 minutes in a stand mixer with dough hook.
Place dough in an oiled bowl, cover, and let rise 1–1½ hours until doubled.
Punch down dough, rest 15 minutes. Divide into 24 equal pieces and shape into balls.
Place buns on greased baking sheets, cover, and let rise 30–45 minutes until puffy.
Bake at 350°F (175°C) for 15–18 minutes until golden brown.
Optional: Brush tops with melted butter immediately after baking.

Notes

For best results, use fresh yeast, measure flour carefully, and don’t rush the rise. Brush with butter while hot for extra softness and sheen.

Prep Time: 30 minutes
Cook Time: 18 minutes
Category: Bread
Method: Baking
Cuisine: Hutterite

Nutrition

Serving Size: 1 bun
Calories: 190
Sugar: 4g
Sodium: 190mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg