Last updated on April 11th, 2021
Probably I was a French baker in a previous life. How else can I explain my great passion for yeast dough? I love to mix it, knead it, shape it, and — after it has been baked — eat it! Today’s recipe is for the Homemade Sandwich Buns you see pictured above. Deeply bronzed on the outside, and buttery and brioche-like on the inside, these lovely breads invite sandwich fillings of all kinds. Of course they are terrific too for hamburgers, bean burgers, and Portobello Mushroom Burgers! Here’s the recipe, all tweaked and tested and waiting for you:
Click the “play” arrow above to watch me mix, form, and bake these sandwich buns. If you can’t watch videos, scroll down for the abbreviated photographic step-by-step. Or, just scroll to the end of this post for the printable recipe.
Blah, blah, blah. Here’s a photographic run-down of the recipe:
To start, pour the water and milk into a 2-cup glass measure. Microwave the liquids until they achieve 105-110°F — 30-45 seconds. Then whisk in the yeast and sugar. Let the mixture sit until it foams — 5-10 minutes. (If you know your yeast is viable, you do not have to let it foam or “proof” before using.)
Meanwhile, in the bowl of a stand mixer, whisk together the flours and salt.
Fling the butter into the bowl…
And rub it into the flour mixture with your impeccably clean fingers. You needn’t be too thorough here — just rub until the flour looks a little crumbly or until you become bored with the job.
Pour in the yeast mixture…
And the beaten egg.
Using the dough hook attachment, knead the dough at low or medium-low speed for a full 10 minutes. Hint: set your timer.
Scrape the sticky dough onto a non-floured work surface, and knead it a few times by hand. Then form the dough into a ball.
Put the dough in a large greased bowl, and then cover the bowl with cling film. Place the bowl in a warm location until the dough doubles in volume — 90 minutes to 2 hours. Take a nap.
Punch down the dough!
Divide the dough into 8 equal pieces (a kitchen scale is your friend here)…
And form each piece into a smooth-topped ball (see video). Arrange the balls on a parchment-lined baking sheet, and cover loosely with greased cling film. Let rise until doubled in volume — 30 to 45 minutes.
While the buns are rising, set a pan of water on the bottom of the oven. Then preheat the oven to 400°F. In about 30 minutes, the water will achieve a boil, and the oven will fill with blessed humidity.
Just before baking, brush the dough with the egg-wash.
For a decorative touch, sprinkle the dough with poppy seeds or sesame seeds.
Bake until the buns puff and color attractively — about 18 minutes. Cool to room temperature before slicing.
These Homemade Sandwich Buns have a soft, buttery crumb that is similar to brioche. I just love them!
Well. I hope you will give these Homemade Sandwich Buns a try. There’s nothing about them that isn’t wonderful.
SHOW ME YOUR BUNS! If you make these breads, post a picture and tag me on Instagram (kevinleejacobs) or Twitter (@KevinLeeJacobs). And do post a comment below because…I love hearing from you!
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Here’s the printable:
Homemade Sandwich Buns
- A stand mixer outfitted with the dough hook
- 1 cup water
- 3 tablespoons milk
- 2 teaspoons active dry yeast
- 3 tablespoons sugar
- 422 grams bread flour
- 54 grams all-purpose flour
- 1 1/2 teaspoons salt
- 3 tablespoons unsalted butter, softened to room temperature
- 1 large beaten egg
For glazing the buns
- 1 egg beaten with 1 teaspoon water
- Poppy seeds or sesame seeds -- a sprinkling for each bun
- Pour the water and milk into a 2-cup glass measure. Microwave until the liquids achieve 105-110°F -- 30-45 seconds. Whisk in the yeast and sugar. Let sit until the mixture foams -- 5-10 minutes.
- In the bowl of the standing mixer, whisk together the flours and salt. Then add the butter, and rub it between fingers until the flour turns slightly crumbly -- about 1 minute. Add the yeast mixture and the beaten egg.
- Using the dough hook attachment, knead the dough at low or medium-low speed for a full 10 minutes. Then scrape the dough (it will be sticky) onto a non-floured surface and knead it a few times by hand. Grease or dampen your hands if the dough is too sticky to knead.
- Form the dough into a ball. Then drop the dough, smooth side down, into a large, greased bowl. Invert the dough to grease the other side. Cover the bowl with cling film, and then place the bowl in a warm location until the dough doubles in volume -- 90 minutes to 2 hours.
- Punch down the dough to deflate it. Put the dough on a non-floured surface, and cut it into 8 equal pieces. Form each piece into smooth-topped ball (see video), and place on a large parchment- or silicone mat-lined baking sheet. Cover loosely with greased cling film.
- Immediately place a pan of water on the bottom of the oven. Heat the oven to 400°F. In about 30 minutes, the water will achieve a boil and fill the oven with steam.
- Just before baking, brush the buns with the egg-wash and sprinkle on the poppy or sesame seeds.
- Bake the buns in the humid oven until they puff fully and color deeply -- about 18 minutes. Cool to room temperature before slicing.