There is a unique kind of magic in yeast dough. For those of us who love it, the process isn’t just about the final bread; it’s about the feel of the flour, the steady rhythm of kneading, and the quiet anticipation as the dough rises.

I recently spent an afternoon making these traditional braided buns (Housky) with my daughter. She loves playing with the dough just as much as I do, and it’s the perfect way to spend time together while creating something delicious.

Why I Knead by Hand

While many reach for a stand mixer, I find kneading by hand far more comforting. It allows you to feel the gluten developing and ensures you don’t overwork the dough. I actually prefer to sit on the couch and knead for 5 to 10 minutes. It turns the preparation into a moment of rest—or at least a productive use of “down time” while the dough gets ready to rise.

The Recipe

Ingredient	Metric	US Customary
All-purpose flour	500g	4 cups
Warm milk	250ml	1 cup
Unsalted butter (melted)	60g	4 tbsp
Granulated sugar	20g	1.5 tbsp
Salt	10g	2 tsp
Active dry yeast	7g	1 packet
Eggs	2 large	2 large
Poppy seeds	For topping	For topping

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The Process

1. Mixing the Foundation: Combine your flour and salt in a large bowl. Add the warm milk, sugar, and yeast, letting it foam for a few minutes before adding the melted butter and one egg.
2. The “Couch” Knead: Start mixing until a shaggy mass forms. Take the bowl to your favorite chair and knead by hand for 5–10 minutes until smooth and elastic.
3. The First Rise: Let the dough rest in a warm spot until doubled in size. This is your time to relax or be productive!
4. Shaping with Family: Divide the dough into pieces. Roll them into ropes and braid them into the classic triple-braid shape. This is the best part to do with kids!
5. Second Rise & Bake: Place on a tray and let them rise for 20 more minutes. Brush with a second beaten egg for that signature shine and sprinkle with poppy seeds.
6. Baking: Bake at 190°C (375°F) for 15–20 minutes until golden brown.

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A Note on Comfort

Baking should never feel rushed. Whether you are making buns, bread, or sweet treats, the “slow” nature of yeast dough—the waiting for it to rise and the physical act of kneading—is exactly what makes it so comforting.

Shop This Post

Looking to upgrade your home bakery? Here are a few of my favorite tools with affiliate links for making these hand-kneaded buns:

• Digital Kitchen Scale – Since I use both metric and US measurements, a reliable scale is essential for getting that dough consistency just right every time.
• Large Ceramic Mixing Bowl – If you like to knead on the couch like I do, a sturdy, heavy ceramic bowl is perfect. It stays stable in your lap and keeps the dough at a consistent temperature.
• Nordic Ware Natural Aluminum Baking Sheets – These are the gold standard for even browning. They ensure the bottoms of your buns don’t burn while the tops get that beautiful mahogany shine.
• Pre-Cut Parchment Paper Sheets – No more fighting with the roll! These lay flat and make cleanup a breeze after a long session of “couch-kneading.”