Easy Two Hour Buns


This easy two hour buns recipe will fill your house with the aroma of fresh bread or buns coming out of the oven. My mom was a big bread maker and I grew up with the smell and taste of freshly baked bread, and now so have my kids. Even with busy schedules and activities, fresh buns and bread are not that difficult to have at the ready. This easy and quick recipe will fill your house with both! They are simple to make with ingredients you probably already have on hand, and the dough is versatile enough to make dinner buns, hotdog buns, hamburger buns or stuffed buns (with your choice of filling). The recipe makes about 36 buns at 65g of dough each. You may get slightly more or less depending on the size of your buns. I do tend to make my dinner buns a bit larger and my stuffed buns a bit smaller, so they aren’t too filling. They also freeze well, so make a batch and use some today and freeze the rest in large freezer bags for use later. They will last in the freezer for up to a month, but I don’t recommend freezing them for longer. They are a tasty side for a bowl of chili or piping hot soup.

Easy Two Hour Buns Recipe

These are quick and easy buns that can be made in a short time for many uses.
Prep Time 1 hour 50 minutes
Cook Time 20 minutes
Total Time 2 hours 10 minutes
Course Side Dish
Cuisine American
Servings 3 dozen


  • stand mixer with dough hook,


  • 3 cups warm water
  • ½ cup sugar
  • 1 tsp salt
  • 6 Tbsp oil
  • 2 Tbsp quick-rising yeast if using active dry yeast then bloom it in the warm water first then begin the recipe as per the directions.
  • 2 eggs
  • 6 to 8 cups flour


  • Mix together the first five ingredients
  • Fold in beaten eggs
  • Mix in flour (start with 6 cups, then gradually add more until dough is not too sticky, depending on air temperature and humidity you may not use all 8 cups)
  • cover and let rise for 15 minutes,
  • Punch down,
  • Let rise 15 minutes
  • Punch down
  • Let rise 15 minutes
  • Make into buns about 65g each
  • Put into greased or parchment lined pans
  • Let rise in a warm spot (covered) 1 hour If your oven does not have a proof function, just place the covered buns in the cold oven with the light ON, this will provide enough heat for a nice rise.
  • Bake at 350º for 20 – 25 minutes until golden


You can form these buns into hotdog buns (shape into log), hamburger buns (round and flatten), or even stuff them. * note for hamburger and hotdog buns I use 65g of dough.
I have made ham and cheese stuffed buns and pizza buns with a portion of the dough.
pizza buns: I use 65g of dough, then I chop pepperoni, add shredded mozzarella and pizza sauce and mix all together in a bowl. Then before the last rise, stretch out your bun and put some filling in the center and fold over the dough, re-shape if necessary.
Ham and cheese buns, follow the same procedure. If you want the buns to be extra cheesy, then mix some shredded cheese into the dough itself at the point you first make them into buns, then on the last rise, add the filling as above then top with extra shredded cheese as well.
If using active dry yeast (which you can), then bloom the yeast in the water before you start the recipe.
These buns freeze well. Put 9 in a large freezer bag and freeze for another day.
Keyword Bread, Buns, easy, hamburger buns, hotdog buns, stuffed buns, Two hour
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