Name: Soft Homemade Sandwich Buns
Prep time: 20 min
Cook time: 18 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 500 g bread flour; 200 g warm milk (1 cup); 75 g warm water (5 tablespoons); 1 large egg (about 50 g, room temperature); 60 g unsalted butter, softened; 40 g granulated sugar (3 tablespoons); 10 g instant yeast (1 tablespoon); 8 g salt (1 1/2 teaspoons); 1 egg beaten with 1 tablespoon milk (for egg wash)

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These soft homemade sandwich buns are fluffy, tender, and perfect for burgers, hot dogs, or any of your favorite fillings. With a light texture and slightly sweet flavor, they elevate any sandwich from ordinary to bakery-quality right in your own kitchen.

Why You’ll Love This Recipe

These sandwich buns are incredibly soft with a delicate crumb that stays fresh for days.
They are easy to prepare with simple pantry ingredients.
The dough is versatile and can be shaped for burgers, hot dogs, or dinner rolls.
They freeze beautifully, making them perfect for meal prep.
You can control the ingredients, ensuring freshness and quality every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

500 g bread flour
200 g warm milk (1 cup)
75 g warm water (5 tablespoons)
1 large egg (50 g, room temperature)
60 g unsalted butter, softened
40 g granulated sugar (3 tablespoons)
10 g instant yeast (1 tablespoon)
8 g salt (1 ½ teaspoons)
1 egg beaten with 1 tablespoon milk for egg wash

Directions

In a large mixing bowl, combine the warm milk, warm water, sugar, and instant yeast. Let it sit for 5–10 minutes if using active dry yeast. If using instant yeast, proceed directly.
Add the egg and softened butter to the mixture and stir until combined.
Gradually add the bread flour and salt. Mix until a shaggy dough forms.
Knead the dough by hand for 10–12 minutes or with a stand mixer for 8–10 minutes until smooth and elastic. The dough should be soft but not sticky.
Shape the dough into a ball and place it in a lightly greased bowl. Cover and let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
Punch down the dough and divide it into 8 equal portions for burger buns or 10 portions for hot dog buns.
Shape each portion into smooth balls for burger buns or roll into logs for hot dog buns. Place them on a lined baking tray, leaving space between each bun.
Cover and let rise again for 30–45 minutes, until puffy and nearly doubled.
Preheat the oven to 180°C (350°F).
Brush the tops gently with the egg wash.
Bake for 15–18 minutes, or until golden brown on top.
Remove from the oven and cool on a wire rack before slicing.

Servings and timing

Servings: 8 burger buns or 10 hot dog buns

Preparation time: 20 minutes
First rise: 1 to 1 ½ hours
Second rise: 30 to 45 minutes
Baking time: 15 to 18 minutes
Total time: Approximately 2 hours 30 minutes

Variations

You can sprinkle sesame seeds or black seeds on top before baking for extra texture.
Add 1 teaspoon garlic powder or mixed herbs to the dough for savory buns.
Replace 50 g of the bread flour with whole wheat flour for a slightly heartier texture.
Brush the baked buns with melted butter for an extra soft crust.

Storage/Reheating

Store the cooled buns in an airtight container at room temperature for up to 3 days.

For longer storage, freeze them in a sealed freezer-safe bag for up to 2 months. Thaw at room temperature before using.

To reheat, warm in a preheated oven at 160°C (320°F) for 5–7 minutes or microwave for 10–15 seconds until soft.

FAQs

Why are my buns not soft?

This can happen if too much flour was added or if the dough was overbaked. Make sure to measure ingredients accurately and avoid overbaking.

Can I use all-purpose flour instead of bread flour?

Yes, but the buns may be slightly less chewy and structured. Bread flour gives better texture due to its higher protein content.

How do I know if the dough is kneaded enough?

The dough should be smooth, elastic, and pass the windowpane test, meaning it stretches thin without tearing.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before shaping.

Why didn’t my dough rise properly?

Check that your yeast is fresh and that the liquids were warm, not hot, as high temperatures can kill the yeast.

Can I make these buns without eggs?

Yes, you can replace the egg with 50 g plain yogurt or 45 ml milk, though the texture may vary slightly.

How can I make the buns shinier?

Brushing with egg wash before baking gives a glossy finish. Brushing with melted butter after baking adds softness and shine.

Can I double the recipe?

Yes, this recipe doubles well. Ensure you knead thoroughly and allow enough space for rising.

How do I keep the buns soft longer?

Store them airtight and avoid refrigeration, as it can dry them out. Freezing is better for long-term storage.

Can I shape these as dinner rolls?

Absolutely. Divide into smaller portions and reduce baking time slightly to 12–15 minutes.

Conclusion

These soft homemade sandwich buns are simple to make and deliver bakery-style results every time. Whether you use them for burgers, hot dogs, or classic sandwiches, their fluffy texture and rich flavor make them a must-have recipe in your kitchen. Once you try them fresh from the oven, you may never go back to store-bought buns again.

Soft Homemade Sandwich Buns

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Storage/Reheating