Beautiful Burger/Sandwich Buns adapted from King Arthur Flour

I made these with a mixture of white unbleached flour and whole wheat flour. These were very easy to make, and were perfect for pulled pork sandwiches. We loved them!

Beautiful Burger/Sandwich Buns adapted from King Arthur Flour

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  • Prep Time


  • Total Time


  • Servings



  • ¾ to 1

    cup lukewarm water

  • 2

    tablespoons butter

  • 1

    large egg

  • cups King Arthur Unbleached All-Purpose Flour

  • 2

    cups King Arthur Flour Whole Wheat Flour

  • ¼

    cup sugar

  • teaspoons salt

  • 1

    tablespoon instant yeast


1) Mix and knead all of the dough ingredients�by hand, mixer, or bread machine�to make a soft, smooth dough. 2) Cover the dough, and let it rise for 1 hour, or until it's doubled in bulk. 3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round 1" thick (more or less); flatten to about 3" across. Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour, until very puffy. 4) If desired, brush buns with melted butter. Or brush lightly with egg wash (1 egg beaten with 1 tablespoon water), and sprinkle with sesame seeds. 5) Bake the buns in a preheated 375�F oven for 12 to 15 minutes, till golden. Cool on a rack. TIPS FROM KAF BAKERS: * For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate). * When making anything with yeast, including these rolls, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking (how you knead the dough; what kind of yeast you use) that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time. * What's the easiest way to shape buns? Gently deflate the dough, and form it into a smooth 8" log. Slice the log as though you were slicing cinnamon buns. Gently pull each slice into a circle. * Brushing buns with melted butter will give them a soft, light golden crust. Brushing with an egg wash (1 egg beaten with 1 tablespoon water to combine) will give them a shinier, darker crust. For seeded buns, brush with the egg wash; it'll make the seeds adhere.


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