Butter bun – Bakery style, also known as cream donuts made with soft, pillowy baked rolls filled with creamy buttercream. Yeast dough is formed into rolls and baked until soft, this is filled with a creamy butter and icing sugar filling making it super soft and buttery. Learn how to make the perfect bakery-style butter roll with step-by-step photos and video. Make sure you check out my Madurai style butter bun.
Butter bun
When we were little, this is a special treat for us. When mother goes shopping, she always gets a butter roll. It’s a nostalgic dish from my childhood. The bun used for the butter roll is not baked. I later discovered that the rolls are deep fried, which gives an oily outer layer and a super fluffy inside. Also make sure you use white butter for the filling, because then you get the white cream layer. But you can also use regular butter. The sandwich recipe is quite simple, just like your normal sandwich. But the filling is what matters.
About Butter Roll
Butter bun is a dish popular in bakeries in and around South India. It is also known as butter bun, pole bun, cream bun, Indian cream Donuts. It is made with a yeast dough, the dough is a basic dough made with plain flour, sugar, butter, yeast, salt and milk. Using milk in the dough makes the rolls soft and tender.
The risen yeast dough is divided into portions and rolled into small rolls. This can rise again to swell. The rolls used to make butter rolls are not baked, but baked. Baking rolls makes the texture fluffier and lighter. I used the same technique in this bakery-style fried chicken roll.
The cream filling used is similar to buttercream. It is made with butter, sugar, milk and vanilla.
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Watch the video about butter rolls
Butter bun (fried bun) Ingredients
Flour – I used regular flour to make yeast dough. You can use half wheat flour and half refined flour.
Butter – I used melted butter to make the dough. You can use softened butter and add it to the dough and knead it until it is soft. Butter adds flavor and softens the dough.
Dry yeast – The dough used in making a butter roll is yeast dough. Depending on the climate, the rising time will vary.
Sugar – a small amount of sugar is used to activate the dough. You can also use honey.
Salty – salt improves the taste of the rolls.
Warm milk – milk makes the rolls soft, tender and airy. You can use almond milk, oat milk or soy milk. Any dairy-free milk can be used.
Ingredients for buttercream filling
The recipe for creamy butter filling is similar to making buttercream frosting. But it contains relatively less powdered sugar and milk. The cream filling used in the butter bun is white in color. So it is made in bakeries with white butter or vanaspati.
I made these rolls with white butter and regular butter. Both resulted in fantastic results. So you can use either one. But if you have homemade butter, you can use it.
I also made this filling with powdered sugar and regular sugar (which I powdered in a blender). Both were tasty. If you use regular sugar, you may need to use less filling when spreading on the buns. Because it will be very sweet.
Vanilla extract and milk are optional. You can add or skip as you wish. If your filling is too thick, add a teaspoon of milk or cream.
Frying versus baking
Traditionally, the bun used in butter roll is baked and not baked. Frying the rolls results in a more tender and slightly oily appearance, which is iconic to the roll. But you can bake for a healthier option.
Frying – Baking the rolls makes them super soft and tender. The texture of the rolls is unbeatable. It is more moist without any dehydration. I highly recommend baking the rolls instead of baking for the authentic taste of a butter roll.
Baking – for a healthier alternative you can bake the rolls. Bake the risen rolls in an oven at 200 degrees Celsius for 15 to 20 minutes. As soon as it comes out of the oven, brush the top generously with melted butter. Let it cool completely and fill them with cream.
How to make butter roll (step by step images)
Making yeast dough
1)Take warm milk and sugar in a bowl. Make sure the milk is lukewarm. The temperature of the milk to activate yeast must be around 100°–110°F.
Instead of sugar you can use honey as a sweetener.
2) Sprinkle the dry yeast over the warm milk, mix gently and let it sit for 5 minutes to allow the yeast to activate.
Pro tip: Be sure to check the temperature of the milk before adding yeast. I dip my finger in the milk and it should feel like a very warm bath.
3) Add plain flour and salt to the warm milk mixture.
Pro tip: Instead of regular flour, you can use half wheat flour and half regular flour.
4) Mix the plain flour with the milk yeast mixture to form a sticky dough. Add the melted butter and knead well.
The rising of dough
5) Knead the dough into a soft sticky dough. Knead the dough for 4 to 5 minutes until soft. Cover and let it rest for 1 to 2 hours to allow the dough to rise.
Forming buns
6) Once the dough has risen, remove the dough from the bowl and place it on a work surface. Divide the dough into 8 equal portions.
7) Take a portion of dough and shape it into a smooth ball. The dough comes together easily. Repeat with the remaining dough ball.
8) Once the dough is formed into even balls. Place it on a work surface and flatten the top slightly with your hands so that the dough ball puffs up as it rises.
Cover again and let rise for 30 minutes to 45 minutes until doubled in size.
Deep fry rolls
9)For baking the rolls. First heat the oil for frying in a kadai or pot. Do not heat until the oil becomes super hot or smoky. Heat it over low medium heat.
Carefully remove the risen ball from the silicone mat.
10) Drop it smooth side down on hot oil. Fry over medium heat for several minutes. The underside should be golden brown in color. Now use a slotted spoon, turn it over and cook for a few more minutes on the other side.
11) Strain the fried ball onto a rack. Let it cool completely.
Make buttercream filling
12)While the rolls are cooling. Let’s make buttercream filling. Take soft unsalted butter in a bowl. Cream it for a few seconds. Add half of the confectioners’ sugar (powdered sugar) and mix well.
13) Beat the butter with icing sugar until creamy. Add more icing sugar and beat well.
14) If necessary, add a few drops of vanilla extract and milk. Beat again with a hand whisk or an electric beater until smooth, creamy and airy.
15) The creamy buttercream filling is ready. Set this aside until needed.
Variation – Use white butter for the filling
16)Here is a variation on the buttercream filling with white butter. Traditionally, the filling of butter rolls is white in color. That’s because of the white butter. I added icing sugar to the white butter, along with a little milk and vanilla, and beat until creamy and fluffy.
If white butter is difficult to find, you can use the regular butter shown above.
Filling butter rolls
17) Take your fluffy buns and cut them in half. Make sure the rolls are completely cold when filling.
18) Spread a generous amount of butter filling. You can add more or less according to your preference. I like to use 2 tablespoons of filling in each bun.
Spread the filling with a spatula and cover the bun.
19) Serve immediately.
Expert tips
Dough : You can use half wheat flour and half regular flour for almost perfect results. If you want a healthier option, you can use completely whole wheat flour. Honey can be used for sugar. Instead of melted butter, you can use soft butter and knead it well into the dough.
Use a stand mixer – The whole dough can be kneaded in a stand mixer. Add all ingredients in a stand mixer and knead for 6 to 8 minutes.
Filling – white butter makes the filling white in color. Milk is optional, depending on the consistency you can add milk. If the filling is too thick, you can add some milk and mix.
Frying – Do not bake the rolls over too high a heat, otherwise the outside will get too much color and the inside will become raw. Bake the rolls on medium to low heat.
Baking instead of frying – You can bake the rolls at 200 degrees C for 15 to 20 minutes instead of frying. But the texture will be very different.
Cooling before filling – Let the rolls cool completely before filling them with cream. Otherwise the buttercream will melt.
More sandwich recipes to try
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Bakery style butter rolls recipe
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Portions: 8 Sandwiches
Calories: 329kcal
Comments
Use a stand mixer – The whole dough can be kneaded in a stand mixer. Add all ingredients in a stand mixer and knead for 6 to 8 minutes.
Filling – white butter makes the filling white in color. Milk is optional, depending on the consistency you can add milk. If the filling is too thick, you can add some milk and mix.
Frying – Do not bake the rolls over too high a heat, otherwise the outside will get too much color and the inside will become raw. Bake the rolls on medium to low heat.
Baking instead of frying – You can bake the rolls at 200 degrees C for 15 to 20 minutes instead of frying. But the texture will be very different.
Cooling before filling – Let the rolls cool completely before filling them with cream. Otherwise the buttercream will melt.
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Portion: 1portions | Calories: 329kcal | Carbohydrates: 58G | Egg white: 4G | Fat: 9G | Saturated fat: 6G | Polyunsaturated fat: 0.5G | Monounsaturated fat: 2G | Trans fat: 0.3G | Cholesterol: 24mg | Sodium: 324mg | Potassium: 79mg | Fiber: 1G | Sugar: 34G | Vitamin A: 282IU | Vitamin C: 0.003mg | Calcium: 37mg | Iron: 1mg
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