Soft Fried Buns

Soft Fried Buns are warm, pillowy treats you can make at home in one cozy afternoon. They come out golden on the outside and soft inside, with a smell that fills the kitchen and invites everyone to the table. This recipe fits busy family nights and lazy weekends alike. If you like quick bread ideas, try our 1-hour hot dog buns for another fast bake.

Why Make This Recipe

• Quick & Easy: Simple dough and short fry time get hot buns to the table fast.
• Family Favorite: Kids love the soft bite and slight chew; adults enjoy the warm, buttery scent.
• Budget-Friendly: Basic pantry items create a comforting snack without costing much.
• Versatile: Fill or top them sweet or savory to suit any mood.

These buns stand out because they fry to a light, golden crust while staying fluffy inside. They give that nostalgic comfort—like bakery buns at home—with the joy of a hands-on family baking moment.

Ingredients

For the dough:

• 2 1/4 tsp active dry yeast (one packet)
• 1 cup warm milk (about 105–110°F / lukewarm)
• 3 tbsp granulated sugar
• 1 large egg, room temperature
• 3 tbsp unsalted butter, melted and slightly cooled
• 3 cups all-purpose flour (plus extra for dusting)
• 1 tsp salt

For frying & finishing:

• 1 to 2 cups neutral oil for frying (vegetable or canola)
• 2 tbsp butter, melted for brushing (optional)
• 2–3 tbsp powdered sugar or cinnamon sugar for dusting (optional)

If you love soft dough treats, try our classic soft chewy sugar cookies for another cozy bake.

How to Make Soft Fried Buns

1. Warm the milk until it feels slightly hot but not scalding. Sprinkle yeast and 1 tsp sugar over it. Let sit 5–7 minutes until foamy. (Why: this checks that yeast is active.)
2. In a large bowl, whisk the egg, remaining sugar, and melted butter. Stir in the foamy yeast mixture.
3. Add salt and half the flour. Mix until a shaggy dough forms, then add remaining flour a bit at a time until dough pulls from the bowl.
4. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly springy. (Mini-tip: knead by hand or use a stand mixer with a dough hook.)
5. Place dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm spot until doubled, about 60 minutes. (Why: this gives the buns their soft, airy texture.)
6. Punch the dough down gently and divide it into 10–12 equal pieces. Shape each piece into a smooth ball and place on a tray, cover, and rest 15 minutes.
7. Heat oil in a deep skillet or pot to 350°F (175°C). Use a candy/thermometer if you have one. If you don’t, test with a small piece of dough; it should sizzle and brown slowly. (Why: steady oil temp prevents greasy or raw centers.)
8. Fry buns in batches, 2–3 minutes per side, until puffed and golden. Don’t crowd the pan. Drain on paper towels.
9. Brush warm buns with melted butter and dust with powdered sugar or cinnamon sugar if you like. Serve warm.

How to Serve Soft Fried Buns

• Serve warm on a platter with a bowl of jam, honey, or nut butter for dipping.
• Split and fill with cream cheese and fresh fruit for a sweet treat.
• For a savory twist, fill with sliced ham and a smear of mustard, or serve alongside soup for dipping.

How to Store Soft Fried Buns

• At room temperature: Keep in an airtight container for up to 2 days. Reheat in a warm oven (300°F / 150°C) for 5–8 minutes to refresh.
• In the fridge: Store in an airtight container up to 4 days; reheat gently in the oven or microwave for 10–15 seconds.
• Freezing: Cool completely, then freeze in a single layer on a tray. Transfer to a freezer bag for up to 2 months. Reheat from frozen in a 325°F (160°C) oven for 10–12 minutes.

Tips to Make Soft Fried Buns

• Use lukewarm milk—too hot kills yeast, too cold slows rise.
• Keep oil at steady heat; adjust flame between batches.
• Don’t overfill the oil—fry in small batches for even cooking.
• Let buns rest 15 minutes after shaping so they puff up while frying.
• For extra softness, brush with butter right after frying.

Variation

• Gluten-free: Use a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if your blend lacks it. Expect a slightly different texture.
• Savory version: Mix 1 tsp garlic powder and 1 tbsp chopped herbs into the dough, and finish with a sprinkle of flaky sea salt.

Can I bake these instead of frying?

Yes. Place shaped buns on a lined baking sheet, brush with egg wash, and bake at 375°F (190°C) for 12–15 minutes until golden. Baked buns will be less crisp but still soft.

How do I tell when the oil is the right temperature?

Use a thermometer for best results (350°F / 175°C). Or drop a small piece of dough—if it sizzles and slowly rises without browning instantly, the oil is ready.

Can I make the dough ahead?

Yes. After the first rise, punch down, shape into balls, then refrigerate covered for up to 24 hours. Let come to room temp and puff for 30–45 minutes before frying.

Why are my buns greasy?

Greasy buns usually mean the oil was too cool or you fried too many at once. Raise the heat slightly and fry in small batches so the oil temperature stays steady.

Conclusion

These Soft Fried Buns are a warm, simple joy—golden outside, soft inside, and full of that home-kitchen smell that brings people to the table. They work for quick snacks, weekend treats, or when you want to share comfort. If you enjoyed this recipe, please leave a comment and a star rating to help other home cooks. Feel free to pin or share this on Pinterest or Facebook so friends can try them too. For a different sweet roll idea, check out Homemade Honey Buns – Sprinkle Bakes. What twist did you try? Let us know below!

Soft Fried Buns

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• Author: chef-ava
• Total Time: 80 minutes
• Yield: 10-12 servings 1x
• Diet: Vegetarian

Print Recipe

Description

Soft Fried Buns are warm, pillowy treats that fry to a golden crust while remaining fluffy inside, perfect for family nights or cozy weekends.

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Ingredients

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• 2 1/4 tsp active dry yeast (one packet)
• 1 cup warm milk (about 105–110°F)
• 3 tbsp granulated sugar
• 1 large egg, room temperature
• 3 tbsp unsalted butter, melted and slightly cooled
• 3 cups all-purpose flour (plus extra for dusting)
• 1 tsp salt
• 1 to 2 cups neutral oil for frying (vegetable or canola)
• 2 tbsp butter, melted for brushing (optional)
• 2–3 tbsp powdered sugar or cinnamon sugar for dusting (optional)

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Instructions

1. Warm the milk until it feels slightly hot but not scalding. Sprinkle yeast and 1 tsp sugar over it. Let sit 5–7 minutes until foamy.
2. In a large bowl, whisk the egg, remaining sugar, and melted butter. Stir in the foamy yeast mixture.
3. Add salt and half the flour. Mix until a shaggy dough forms, then add remaining flour a bit at a time until dough pulls from the bowl.
4. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly springy.
5. Place dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm spot until doubled, about 60 minutes.
6. Punch the dough down gently and divide it into 10–12 equal pieces. Shape each piece into a smooth ball and place on a tray, cover, and rest 15 minutes.
7. Heat oil in a deep skillet or pot to 350°F (175°C).
8. Fry buns in batches, 2–3 minutes per side, until puffed and golden. Don’t crowd the pan. Drain on paper towels.
9. Brush warm buns with melted butter and dust with powdered sugar or cinnamon sugar if desired. Serve warm.

Notes

Serve with jam, honey, or nut butter. For savory, fill with ham and mustard.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Snack
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 bun
• Calories: 250
• Sugar: 6g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 30mg