I have never loved any of the hamburger or sandwich buns I buy at the store. I think they are dry and not a lot of flavor. I kept finding myself disappointed. There had to be a better option!
Then, I found this recipe, and sandwiches and burgers have never been the same at our house!
I have found that a good, homemade bun makes all the difference in a sandwich! The bun goes from being simply something that holds the body of the sandwich, to competing as the star of the show.
We actually love having some buns left over, too, because they are excellent toasted for breakfast or for lunch or whatever. And, of course, an added benefit is that these buns won’t contain those chemicals and preservatives that the store-bought buns do. I use them all the time. We all love them!
Now, though I have made a few small changes in ingredients and some slight changes in the method, I do want to give credit where credit is due. I originally found this recipe from King Arthur Flour. So, if you would like to see their explanation, I have provided the link, above.
- 1 cup warm water
- 2 Tbs. butter- cut into slices
- 1 large egg
- 3 cups all-purpose flour
- 1/2 cup wheat flour
- 1/4 cup sugar
- 1 tsp. salt
- 1 heaping Tbs. instant yeast
I always make the dough in my bread machine, but if you like to use a mixer, that is fine, too. But, these instructions will be as I do it using the bread machine.
Add your ingredients. I always do wet ingredients first, then the dry, then the yeast.
So- water, butter, egg, salt, sugar, flours, yeast
Start the dough cycle. (which mixes the dough and allows it to rise)
When that cycle is completed, remove dough and pat onto a lightly floured cutting board.
Using a sharp knife, cut 8 pieces. Shape these into buns by gently folding the corners under or making a sort of ball.
Place on a greased baking sheet.
Gently press down on each bun to flatten slightly.
Allow to rise for about 20 more minutes.
Bake at 375 for 8-10 minutes. Watch to be sure the bottoms don’t get too done.
Remove from oven to wire rack.
Melt 2 Tbs. butter and brush on the tops of the buns.
Allow to cool.