sandwich bun recipe
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The Best sandwich bun recipe
My kids always ask for these buns, especially when we’re packing lunches or planning a backyard cookout. They’re perfect for everyday meals because they’re quick to whip up, but they also hold their own at gatherings—no one ever guesses they’re homemade. Plus, I feel good about serving them because I know exactly what’s in them. No weird preservatives, just real ingredients like whole wheat flour and a touch of honey for sweetness. They’re a little healthier than the processed kind, but still soft and delicious enough that no one complains. If you’re looking for a reliable, no-fuss bun recipe, this is the one I always come back to.
Soft Homemade Sandwich Buns
These soft and fluffy sandwich buns are perfect for burgers, sliders, or deli sandwiches. With a tender crumb and slightly sweet flavor, they’re easy to make and far superior to store-bought versions.
🥘Ingredients
- 3 ½ cups (440g) all-purpose flour, plus extra for dusting
- ¼ cup (50g) granulated sugar
- 1 tsp salt
- 1 packet (2 ¼ tsp) instant yeast
- 1 cup (240ml) warm milk (110°F)
- 2 large eggs, room temperature
- 4 tbsp (57g) unsalted butter, softened
- 1 egg
- 1 tbsp water
- Sesame seeds
- Poppy seeds
- Everything bagel seasoning
👨🍳Directions
-
1
In a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, salt, and instant yeast. -
2
Add the warm milk, eggs, and softened butter. Mix with a dough hook (or wooden spoon) until a shaggy dough forms. -
3
Knead the dough on medium speed (or by hand) for 8–10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. Add 1–2 tbsp more flour if needed. -
4
Shape the dough into a ball, place it in a lightly greased bowl, and cover with a clean kitchen towel. Let rise in a warm place for 1 hour or until doubled in size. -
5
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. -
6
Punch down the risen dough and divide it into 8 equal pieces. Shape each piece into a smooth ball and place them on the prepared baking sheet, spacing them 2 inches apart. -
7
Cover the buns with a kitchen towel and let rise for another 30 minutes until puffy. -
8
In a small bowl, whisk together the egg and water for the egg wash. Brush the tops of the buns lightly with the egg wash and sprinkle with optional toppings if desired. -
9
Bake for 15–18 minutes or until the buns are golden brown and sound hollow when tapped on the bottom. -
10
Remove from the oven and let cool on a wire rack for at least 10 minutes before slicing and serving.
🔧Equipment
- Large mixing bowl
- Stand mixer with dough hook (or wooden spoon)
- Clean kitchen towel
- Baking sheet
- Parchment paper
- Pastry brush
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Soft Homemade Sandwich Buns Works
❓ Frequently Asked Questions About Soft Sandwich Buns
1. Can I make these sandwich buns ahead of time?
Yes! You can bake the buns up to 2 days ahead. Once completely cooled, store them in an airtight container at room temperature. For longer storage, freeze the buns for up to 3 months. To refresh, warm them in the oven at 350°F (175°C) for 5–10 minutes before serving.
2. What can I substitute for bread flour if I don’t have any?
All-purpose flour works as a substitute, though the buns may be slightly less chewy. For best results, use the same amount of all-purpose flour but expect a slightly softer texture. Adding 1–2 teaspoons of vital wheat gluten can help improve structure if available.
3. Why did my buns turn out dense instead of fluffy?
Dense buns are usually caused by over-kneading, under-proofing, or using expired yeast. Ensure your yeast is fresh and activated (bubbly when mixed with warm water). Avoid over-kneading the dough—stop once it’s smooth and elastic. Let the dough rise until doubled in size (about 1–2 hours) for light, airy buns.
4. Can I make these buns gluten-free?
Yes, but you’ll need a gluten-free flour blend designed for bread baking (like one with xanthan gum). Replace the bread flour with the gluten-free blend in a 1:1 ratio. The texture may differ slightly, and the dough might require a longer rise time. Eggs or psyllium husk can help improve structure.
5. How do I get a shiny, golden crust on my buns?
For a glossy finish, brush the buns with an egg wash (1 egg + 1 tablespoon water) before baking. Alternatively, a milk wash (1 tablespoon milk + 1 teaspoon sugar) works well. Bake at the correct temperature (usually 375–400°F/190–200°C) and avoid opening the oven door too early to prevent deflating.
