I shared this recipe for homemade sandwich buns when I first started blogging and think it’s about time I share it again. I have been baking more bread in the last few months and it has made me really appreciate how quick and easy these delicious buns are to make. Start to finish…60 minutes. I wanted hamburger buns for this weekend but if you want hot dog buns just shape the dough into oblong pieces. If you make your own buns you can split them on the top lengthwise for shrimp or lobster rolls or make smaller slider buns. How versatile is that?
This recipe was everywhere in bloggie land a few years ago and I read rave reviews about it at Once Upon A Plate, All That Splatter’s and How To Cook A Wolf to name just a few of those who enthusiastically wrote about it. I have made this recipe many times and it always turns out the way it is supposed to. Use your digital scale to make sure all the buns are the same size and the yield is what you want. A French trained pastry chef friend of mine told me the secret to getting that beautiful glaze on yeast breads: brush the tops with beaten egg yolks only – don’t use the whites – and add a few grains of sugar for a deep golden color.
Even a simple hamburger becomes something special when it’s served on a homemade bun. I hope you will try this quick and easy recipe for yourself. Your family will love you for it.
- 1 cup milk
- ½ cup water
- 1 tablespoon honey
- ¼ cup butter
- 1 egg, room temperature
- 4-1/2 cups flour
- 1 package instant yeast (2-1/4 teaspoons)
- 1-1/2 teaspoon salt
- 1 beaten egg yolk
- Sesame and poppy seeds for sprinkling on top before baking
- Heat the milk, water, honey and butter until butter is melted. Check temperature and let cool to 120F. Carefully beat in egg.
- Mix 2 cups of the flour, yeast and salt. Mix into the milk mixture. Stir in the rest of the flour, ½ cup at a time. Beat well after each addition.
- When the dough pulls together, (it will form a soft ball) turn it out onto a floured surface and knead until smooth and elastic. This should take about 5 minutes. I use a stand mixer and beat with the paddle attachment, then switch to the dough hook to knead. Add a little more flour while mixing with the dough hook, a little at a time until dough is no longer sticky.
- Divide the dough into 12-16 equal parts. I use my kitchen scale to do this so all the buns come out the same size and I get exactly the number of buns I want. The dough in this recipe weighs approxiately 2 pounds so if I want 12 buns I make each one 2-3/4 ounces. Buns this weight are about 3 inches across. This is small, but it’s the perfect size for me and my grandchildren. If you want a larger bun use 4 ounces of dough for each one.
- Shape the dough into smooth balls, flatten slightly and place on a silicone mat covered baking sheet.
- Cover loosely with plastic film and allow to rise 30-40 minutes. When buns have almost doubled bake at 400F for 10-12 minutes.
- If desired, after buns have risen, brush tops with beaten egg yolk for a shiny glaze. Sprinkle with sesame seeds, poppy seeds or coarse salt before baking.
This post is linked to March’s BYOB – Bake Your Own Bread event at girlichef.
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