Description
Fluffy, tender homemade sandwich buns with a soft crumb and slightly sweet flavor. Perfect for burgers, hot dogs, or dinner rolls, these bakery-style buns are easy to make and stay fresh for days.
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)
Instructions
- In a large bowl, combine warm milk, warm water, sugar, and yeast. If using active dry yeast, let sit 5–10 minutes; if instant yeast, proceed immediately.
- Add egg and softened butter. Mix until combined.
- Gradually add bread flour and salt, mixing until a shaggy dough forms.
- Knead by hand for 10–12 minutes or with a mixer for 8–10 minutes until smooth and elastic.
- Place dough in a lightly greased bowl, cover, and let rise 1 to 1 1/2 hours until doubled.
- Punch down and divide into 8 portions (burger buns) or 10 portions (hot dog buns).
- Shape into smooth balls or logs and place on a lined baking tray.
- Cover and let rise again for 30–45 minutes until puffy.
- Preheat oven to 180°C (350°F).
- Brush tops gently with egg wash.
- Bake 15–18 minutes until golden brown.
- Cool on a wire rack before slicing.
Notes
- Avoid adding excess flour to keep buns soft.
- Do not overbake to prevent dryness.
- Store airtight at room temperature for up to 3 days.
- Freeze up to 2 months and thaw at room temperature.
- Brush with melted butter after baking for extra softness.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun (based on 8 buns)
- Calories: 290 kcal
- Sugar: 5 g
- Sodium: 290 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 45 mg
