Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on Time
15 Mins
Total Time
2 Hours 35 Mins
Yield
Makes 12 buns

 

 

How to Make It

Step 1

Let dough stand at room temperature for 15 minutes. Cut dough into 12 equal portions. Place dough portions on a lightly greased 15- x 10-inch jelly-roll pan. Let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.

Step 2

Shape each dough portion into a 5-inch circle, and place on lightly greased jelly-roll pan. Whisk together egg and 2 Tbsp. water. Brush dough lightly with egg mixture; sprinkle with sesame seeds, if desired.

Step 3

Let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

Step 4

Preheat oven to 400°. Bake rolls 20 to 22 minutes or until browned. Let stand 15 minutes. Cut rolls in half crosswise; toast, if desired.

Chef's Notes

Note: We tested with Bridgford Frozen White Ready-Dough loaves.

Ratings & Reviews

Wanted "HOMEMADE", not storebought frozen!

luvbears
May 25, 2015
very disappointed in you, Southern Living,  for this "recipe", or maybe it is the title you are using?   How can you call something "homemade", that all you are doing is cutting up store bought and baking? I always will say to people" this recipe is from Southern Living, so you KNOW it's going to be good!" for alot of my baking.... This should not have Southern Living's good name on it. Very very disappointed. 

jack63's Review

jack63
June 07, 2013
where is the homemade? these are buns out of a can.