Classic Homemade Buns Recipe: Dairy, Egg and Nut Free.

This homemade buns recipe is the one I grew up eating, and is also the recipe Aunty Judy used to make her famous cinnamon buns!  It’s a favourite because it’s a simple bun recipe which also happens to be allergy friendly because it is egg, dairy and nut free! This recipe comes from the Mennonite Treasury cookbook where it’s called Plain Buns (Ein Back,  Large Family Batch).

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This homemade buns recipe is huge so make sure you have freezer space available to put the extra buns away.  Because this recipe is time consuming it’s one I make lots of on a free day, load up the freezer, and then don’t make again for a few months.  You know it.  I have a life people, and it doesn’t involve spending hours baking bread every day!  Ain’t nobody got time for dat!

At the same time I like to know what goes into my food and eat as “naturally” as possible soooo, big batching it is!  Sometimes I’ll make a baking party out of it and invite my mom or friends over to help.  Of course they walk away with goodies, so they’re usually in.

This recipe takes a lot of rising time so be sure to start first thing in the morning and make sure you have time to come back to it occasionally throughout the day.  While the dough is rising I like to do some meal prepping so that I have quick dinners ready to go during the busy week.

I’ve halved the recipe here because I think the person who submitted this recipe to the Mennonite Treasury must have had a massive family she was baking for.  I make the half recipe and it’s still pretty big.  It feeds our family with plenty left over for the freezer.

Tips for making this homemade buns recipe a success!
  • According to Aunty Judy the trick to taking this homemade buns recipe over the top is punching them down and letting them rise 3 times before forming them into buns.
  • Turn up the heat!  Make sure your house is nice a toasty warm.  If it’s chilly in your kitchen the dough will not rise properly.  Here’s a tip from my mom; on days when it’s chilly, turn the oven on and heat it up just barely to 125F.  Then turn it off!  Then let the dough rise in the warmed oven.  Here’s a tip from me; don’t forget to turn the oven off or you will bake your dough in the bowl.  Believe me.  I’ve done it.  We had crusty lumps in our buns that day.  Not fun.
  • I, or should I say my kids, but who am I kidding me too, like it when I use some of the dough to make a batch of cinnamon buns.  I also use this dough to make meat buns (hand pies or fleisch perishky as we call them) to have on hand for soups and lunch boxes.
  • Meal prep for the week during the rising times to make cooking supper that much quicker during the week!
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5 from 4 votes

Classic Homemade Buns: Dairy, Egg and Nut Free

This classic homemade buns recipe is a favourite because it's a simple recipe which also happens to be allergy friendly because it is egg, dairy and nut free! 

Prep time: 20 minutes  Rising time:  Hours!  Like 6 altogether!  Baking time:  25 minutes

Author Charlene


  • 1/2 cup warm water
  • 1/2 tsp sugar
  • 1 envelope yeast (2 1/4 teaspoons)
  • 3 cups warm water
  • 1 cup lard or shortening slightly melted
  • 7 cups flour You can use all white or 3.5 cups white and 3/5 cups whole grain
  • 1 1/2 tsp salt


  1. Dissolve the sugar in 1/2 cup water and sprinkle on the yeast.  Allow it to stand in a warm place for 10 minutes.

  2. Make a well in the flour in the bowl of your stand mixer, or in a large mixing bowl if you are mixing by hand.  Add in melted shortening, salt, water and yeast mixture.

  3. Mix in the flour as much as possible with a dough hook on your stand mixture, or with a spoon if you are mixing by hand.  This will probably take around 10 minutes.

  4. Dump the dough out onto a floured surface and continue kneading by hand until the dough is smooth and elastic.  If your dough is sticky add a little more flour as you do this.  No moist or dry flour spots should appear where the dough cracks while you are kneading it.  This will take approximately another 5 to 10 minutes.

  5. Place the dough in a large bowl.  I like to grease the bowl first.  Cover with a warm wet tea towel and let rise in a warm place until the dough has doubled in size.

  6. Punch down, cover with a warm wet tea towel and let rise again.

  7. Punch down, cover with a warm wet tea towel and let rise again.

  8. Punch down and form into balls approximately the size of an egg.  Dust your hands with flour as needed to prevent the dough from sticking to your fingers.  To form the balls pinch of a piece of dough then continually tuck the edges under until you have formed a round ball the the size of an egg.

  9. Place the dough balls onto baking sheets allowing enough space for them to rise double in size without them touching each other.

  10. Cover the pan with a warm wet cloth and let them rise until the balls are double in size.

  11. Bake in a 450F oven for 25 minutes or until they are golden brown.

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