Homemade Buns: 7 Easy Bread Recipes

The smell of freshly baked homemade buns is unbeatable, especially when it’s made from scratch. No matter your level of baking expertise, this selection of handmade bun and bread recipes will satisfy your cravings for soft, buttery buns.

These simple recipes, which range from rolls that even kids can eat to loaves that are sweet and delicious, guarantee success every time.

Are you prepared to bake bread with a smile on your face? Alright, let’s begin!

Apple French Bread Buns: Easy Bread Recipes for Busy Families

You don’t need any special baking abilities to make these soft dinner rolls. Add sugar, yeast, water, and flour to a mixing bowl; allow dough to rise, form, and bake.

To make these homemade buns even more versatile, try using whole wheat flour or some fresh herbs. Soups, sandwiches, or honey toast would all go well with them.

You may make extra and store it in the freezer for when you need a quick meal.  This kid-friendly baking project provides simple bread recipes that everyone enjoys, making it perfect for families on the go.

French Bread Buns Ingredients

● 4 cups all-purpose flour (might need less)

● 1 tablespoon active dry yeast

● 1 tablespoon granulated sugar

● 1 teaspoon fine salt

● 1 1/2 cups warm water

● 2 tablespoons extra virgin olive oil

How to Make Easy French Bread Buns

In a medium bowl, mix 1 1/2 cups of warm water, 1 tablespoon of active dry yeast, and 1 tablespoon of crushed sugar. Add 30–40 seconds of microwave time if necessary. Let the mixture remain for 10 minutes to let the yeast and sugar rise.

Mix the resting yeast mixture with 2 cups of sifted all purpose flour, 1 teaspoon of salt, 2 tablespoons of extra virgin olive oil, and a big bowl.

Add the rest of the flour, 1/2 cup at a time, mixing thoroughly after each change. After flouring a surface, transfer the dough and mix it until it is smooth.

Grease a large bowl, add the dough, and cover with a clean cloth. Let it sit at room temperature for one hour to rise.

Punch down dough, divide into 16 balls. Arrange on parchment-lined sheet (no oil needed). Cover, rise 40 mins. Bake at 400°F 18-20 mins until golden. Cool in cloth; refrigerate in Ziploc up to a week.

Apple Blueberry Honey Bread: Easy Bread Recipes for Busy Families

The honey and shredded apples in this Apple Blueberry Honey Bread keep it moist for days. You can use blueberries that are either fresh or frozen, to keep them from sinking, toss them with flour.

Even for breakfast, my kids take slices out of the loaf pan; it’s robust enough to go in lunchboxes. Make it a hearty dinner by toasting a slice with butter and serving it with homemade buns.

If you like almonds or dried cranberries instead of blueberries, you may easily make this snack in muffin pans. Put slices in freezer-safe bags and pop them in the microwave for a 15-second snack.

Looking for simple bread recipes? Serve with soft dinner rolls or banana bread for a delicious side dish. Minimum work, great flavour.

Apple Blueberry Honey Bread Ingredients

● 1 large egg – room temp

● 1/2 cup sour cream

● 1/3 cup grapeseed oil, canola or vegetable ok

● 1/3 cup honey

● 1/4 cup granulated sugar

● 1 teaspoon vanilla extract

● 1 large granny smith apple – shredded

● 1 & half cups all-purpose flour + 1 tablespoon

● 1 teaspoon baking soda

● 1/2 teaspoon fine salt

● 1 cup fresh or frozen blueberries

How to Make Easy Apple Blueberry Honey Bread

Set the oven temperature to 350°F. Coat a 9×5 loaf pan with butter or use some spray. For easy removal after baking, line the loaf pan with parchment paper.

Mix together the all-purpose flour, baking soda, and salt in a medium basin using a sifter. 

The wet ingredients should be combined in a different medium bowl: Ingredients: 1 egg, 1/2 cup sour cream, 1/3 cup oil, 1/4 cup sugar, 1 teaspoon vanilla extract, and 1 granny smith apple. 

Blend with a gentle whisk. Gradually fold the flour mixture into the batter with a spatula until just combined.

One cup of blueberries and one tablespoon of all-purpose flour should be mixed in a small bowl. Be careful not to overmix the batter with the berries.

Berry juices should not be released. It will be really thick. Pour batter into pan, spread evenly.

Bake 50 mins until toothpick comes out clean. Cool 10 mins, remove with parchment. Cool fully on rack before slicing.

Bread Machine White Bread: Easy Recipe for Homemade Buns & More

For 25 years, this recipe for white bread has been a mainstay in my household. Whenever we have friends around, they always want the recipe.

Place the flour, yeast, salt, water, and oil into your bread maker (I use a Panasonic), turn it on, and let it do its thing.

Very smooth and easy. Make loaf bread or form the dough into handmade buns.

Use Bob’s Red Mill all-purpose flour. During mixing, if the dough looks dry, add a spoonful of water. For sandwiches, toast it and slice it warm with butter.

Combine this with other simple bread recipes like banana bread or dinner rolls.

White Bread Machine Bread Ingredients

● 4 & half cups all-purpose flour (I use Bob’s Red Mill)

● 1 teaspoon salt

● 1 tablespoon oil

● 1 3/4 cups cold water (410 ml)

● 1 teaspoon instant dry yeast

How to Make Easy White Bread Machine Bread

Add 4.5 cups flour, 1 tbsp oil, 1.5 cups water, 1 tsp salt, and 1 tsp yeast to the machine. Set to XL, Basic, Medium; bake 4 hours.

The butterfly at the bottom of the basket will come off by itself when you flip the bread out if you leave it there for 10-15 minutes.

Bread can be kept soft while cooling by wrapping it in plastic and placing a towel over it.

Ukrainian Pumpkin Bread: Easy Bread Recipes for Year-Round Baking

A traditional holiday dish for many years, this pumpkin bread recipe originated in Ukraine. Mix honey, flour, yeast, and pumpkin puree you make at home to make a loaf with a golden top that is just a little sweet.

Avoid packaged pumpkin. Toasted pieces with butter or served with handmade buns make a tasty dinner starter. Any extra puree can be used to make pancakes or muffins.

To make it sweeter, you can use sugar instead of honey. To add a twist, shape the dough into rolls.

How to Freeze Pumpkin Bread

Like many other homemade baked goods, you can freeze Ukrainian pumpkin bread using these instructions to preserve its fresh flavor and texture for couple months. Cool baked pumpkin bread completely.

Tightly wrap the loaf or slices in 2-3 layers of plastic wrap. I like to freeze in slices individually because the slices thaw much faster.

Place wrapped pumpkin bread in a large freezer-friendly storage bag or plastic container. Date the bag and use for 2-3 months.

Thaw wrapped or unwrapped pumpkin bread in the refrigerator or at room temperature. Either method works like a charm!

Ukrainian Pumpkin Bread Ingredients

● 1/3 cup very warm water, not hot (110-115°F)

● 1/2 teaspoon granulated sugar

● 1 & half tablespoons instant dry yeast

● 1 cup granulated sugar

● 1/2 cup warm whole milk, not hot (tip: microwave cold milk 40 seconds)

● 1/2 teaspoon fine salt

● 1 cup homemade pumpkin puree – room temp

● 1/2 cup grapeseed or vegetable oil

● 1 teaspoon vanilla extract

● 5 & half – 6 cups all-purpose flour, sifted (I use Bob’s Red Mill)

● 1 large egg – room temp (for egg wash)

● Butter to grease pans

How to Make Easy Ukrainian Pumpkin Bread

In a small bowl or a measuring cup, add 1/3 cup water (must be very warm, but not hot 110-115°F).

Sprinkle in 1/2 tsp granulated sugar and 1 1/2 tbsp instant dry yeast; stir gently to combine. Set aside to rest until foamy (10-15 minutes).

In a large bowl, combine 1/2 cup warm whole milk, 1 cup granulated sugar and 1/2 tsp fine salt; stir or whisk in order for sugar to melt a bit.

Add 1 cup homemade pumpkin puree, 1/2 cup oil and 1 tsp vanilla extract. Stir to combine. Then, add the yeast mixture and stir once again.

Add flour 1 cup at a time (stop at 6 cups max). Transfer to a bread machine, select “dough” cycle (2h20m). If dough sticks during kneading, add 1-2 tbsp flour—it should feel tacky but not cling to fingers.

Let it rise until doubled. Use mom’s trick: mix wet ingredients first to avoid flour mess.

Meanwhile, grease 2 (9×5-inch) nonstick loaf pans. Cover the bottom and two longer sides of the pans with parchment paper. It will be easier to take out baked bread. Set aside.

Turn the dough out onto a lightly floured surface and knead it with your hands for 1 minute. Divide the dough into 2 equal pieces. Using a rolling pin, roll each dough piece into an even 8×10-inch rectangle.

Then with your hands, roll the dough up starting with the longer side, keeping a tight roll. Seal sides and ends. Transfer the roll into prepared loaf pan, seam facing down.

Using this method of rolling out and in helps make an even loaf, spread from one side to another in loaf pan.

Cover bread with clean kitchen cloth and place in a warm, draft-free area until pumpkin bread is doubled in size, for 1-1 1/2 hours. Preheat the oven to a 350°F. In a small bowl, whisk 1 large egg (this will be your egg wash).

Score loaves, brush with egg wash. Bake 30-35 mins until dark brown. Cool 10 mins, lift using parchment. Use a spatula to release edges.

Cover bread with a clean kitchen cloth and let cool to room temperature. OR give another 10 minutes before slicing. Hot bread will be chewy and sticky when slicing.

Bread is delicious to enjoy by itself, with butter on top or jam (toasted is a good idea).

Notes

Measuring flour: spoon flour into a measuring cup and scrape off the top with the back of a knife.

Pumpkin puree: this recipe calls for homemade pumpkin puree. Canned pumpkin puree will not work.

You can prepare the dough using a mixer or by hand, following the same instructions and rising times.

Bake time: all ovens are different. Check bread after 30 minutes to see if the sides and top are dark-brown.

To store bread: let bread cool completely, then wrap it in plastic food wrap or plastic bag and keep at room temperature for up to 5 days.

To freeze pumpkin bread: Cool completely. Wrap in plastic, freeze in labeled bag up to 3 months. Thaw in fridge or room temp.

Bread seams: make sure that the bread seams are on the bottom of the bread or they will explode on sides while baking.

Easy Banana Bread Recipe: Kid-Friendly Baking with Homemade Buns

The ripe bananas should be mashed while the flour, eggs, and vanilla are being mixed. You can make this easy banana bread in just one hour.

Feel free to use chocolate chips instead of walnuts or leave them out altogether. Add homemade buns for a picnic, freeze leftovers, or slice it thickly for breakfast.

A little microwave time brings out the fresh flavour in frozen slices. Use as a complement to other simple bread recipes, such as apple loaf or soft rolls.

How to Freeze Overripe Bananas

If you have overripe bananas and are not ready to use them, do not throw them away. Freeze bananas for later use in bread, smoothies or any baked desserts.

Freeze peeled bananas. Peel and slice bananas into 1/2-inch pieces. Place them onto baking sheet and freeze for 2 hours. Transfer frozen bananas to a freezer container or zip lock bag.

Freeze bananas in peels. Freeze unpeeled bananas in bags (remove air) for 3 months. Thaw, pat dry, and bake into easy bread recipes or homemade buns, kid-friendly baking made simple.

Freeze mashed bananas. Mash 1 or 2 bananas (depends on what recipe you’ll be using it for later) and place it into zip top bag. Label the bag with 1 or 2 bananas and then zip removing all the air.

When ready to use, simply allow to thaw or run under warm water.

Banana Bread Ingredients

● 1 & half cups all-purpose flour

● 1 teaspoon baking soda

● 1/2 cup unsalted butter (8 tablespoons) – softened

● 1/3 cup granulated sugar

● 1/4 cup brown sugar

● 1/2 teaspoon fine salt

● 2 large eggs – room temperature

● 3 very ripe bananas (medium/large) – mashed

● 1 teaspoon vanilla extract

● 1 cup pecans – coarsely chopped + extra for topping

How to Make Easy Banana Bread

Preheat the oven to a 350°F. Grease a 9×5-inch loaf pan or line with parchment paper, leaving an overhang on the sides to lift the baked bread out.

Mash 3 very ripe bananas with a fork or potato masher until chunky applesauce consistency. In a medium bowl, combine and whisk 1 1/2 cups all-purpose flour and 1 tsp baking soda. Set aside.

In a large mixing bowl, cream together 8 tbsp softened unsalted butter, 1/3 cup granulated sugar, 1/4 cup brown sugar and 1/2 tsp fine salt until smooth (about 2 mins on high speed).

Add mashed bananas, 2 large eggs and 1 tsp vanilla extract to the batter. Beat on low just until combined, about 30 seconds.

Combine dry and wet ingredients and beat on low or stir in with a spatula just until combined. Gently fold in coarsely chopped pecans.

Spread batter into pan. Top with pecans. Bake at 350°F 50-60 mins (55 mins) until toothpick clean. Rest 5 mins, cool on rack.

Notes

Freezing Instructions: The best way to freeze quick bread is to tightly wrap the loaf or slices (individually or grouped) in 2-3 layers of plastic wrap or aluminum foil.

Place wrapped banana bread in a large freezer-friendly storage bag or reusable container. Freeze up to 3 months. Thaw wrapped or unwrapped bread in the refrigerator or at room temperature.

Store bread at room temperature: Wrap cooled banana bread in a plastic food wrap and store on the counter for up to 3 days. Longer than that, the bread gets too moist.

Store bread in refrigerator: Cool baked banana bread to room temperature. Slice it and transfer to a gallon-sized zip top bag and store in the refrigerator up to 5 days.

Muffins: Use this banana bread recipe to make standard-sized muffins. Pour the batter into a lined or greased muffin pan and bake muffins for 20-25 minutes at 350 degrees Fahrenheit and check for doneness with a wooden toothpick

Honey: Honey can be used instead of granulated sugar and brown sugar.

Applesauce: Can be used to switch some of bananas in same proportions.

Swap the pecans for any nut you like or omit them entirely. Raisins, dried cranberries and chocolate chips are other delicious variations for banana bread.

Aluminum foil: Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown.

Easy French Toast Recipe: Kid-Friendly Baking with Homemade Buns

Use stale homemade buns for French toast—thick slices soak up the egg-milk mix best. My kids race to dip each piece (expect sticky fingers!), and we cook them in a buttered skillet until golden.

Serve with syrup, fresh fruit, or a dusting of powdered sugar. Swap in sliced bread or rolls. This easy bread recipe works with whatever you’ve got. Save time: prep the mix the night before and refrigerate.

Pair it with soup for a savory twist, or pack cooled slices in lunchboxes. Kid-friendly baking? Let littles whisk eggs or add cinnamon. Try banana bread or soft pretzels next.

French Toast Ingredients

● 4 thick slices of French bread, 3/4”-1”

● 2 large eggs

● 2 teaspoons heavy whipping cream

● Pinch of salt

● Oil for frying

How to Make Easy French Toast

Heat oiled skillet on medium. Slice French bread into 1” pieces. Whisk eggs, cream, and salt. Dip slices, coating both sides. Cook until golden.

Place in a skillet and fry until golden; flip and fry the other side. Serve warm with fresh berries, glass of milk, orange juice or coffee.