Soft Sandwich Buns

"I bake these soft and golden sandwich buns a few times a week because my whole family loves them," reports Lesa Young of Turpin, Oklahoma. "I made 300 for a wedding reception and received compliments for weeks afterward." (Taste of Home) MY NOTES: I do not roll the dough out and cut it out with a biscuit cutter. That would result in dinner-roll size rolls and I want man-size sandwich rolls. I just form the buns by hand and that way I can get whatever shape I like, including hoagie rolls.

Photo by Addie P.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • 1-1/4

    cups milk (70° to 80°)

  • 1

    egg, beaten

  • 2

    tablespoons butter, softened

  • 1/4

    cup sugar

  • 3/4

    teaspoon salt

  • 3-3/4

    cups bread flour

  • 1-1/4

    teaspoon active dry yeast

  • 1

    tablespoon butter, melted

Directions

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide dough in half. Roll each portion to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Brush tops with melted butter. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 10-15 minutes or until lightly browned. Yield: 1-1/2 dozen REVIEWS: Will have 25 people here for Thanksgiving so I'll have to spend most of my day making these. I think they're the best! I make these about once a week. they are really good. I added a tablespoon of ranch dressing powder to these. This recipe is wonderful. The buns freeze well. I make big ones for sandwiches and even shape some for hot dogs. I do not have a bread machine, so this is what I did: I warmed up the milk enough to still be able to put my finger in it without burning it. Then, I put the milk, sugar and active dry yeast(used instant)into a food processor, and let it rest until bloomed. I then added the rest of the ingredients, mixing slowly while adding the flour a little at a time. I increased the speed until the dough was soft, smooth and well kneaded. I removed from processor and kneaded a little by hand with a little flour. I then lightly oiled a bowl and turned the dough inside to make contact all over with the oil. Covered with towel, and let it double in size in a warm place. (can also do it in the fridge overnight). I then cut chunks of dough and formed into balls and placed in greased pan. (I actually grease thick aluminum foil that I line the pan with for easy cleanup!). Covered again with towel and let rise about 30 more minutes or so. I did not butter the tops, since they are already well oiled from the bowl! Baked in 350 oven for about 20 minutes(10 minutes was not nearly enough!). They came out so fluffy, beautifully golden, and absolutely delicious! Thanks for the recipe! OMG! These are so good and easy! Okay, the only thing different that I did was; used all-purpose flour instead of bread flour. Only because I ran out yesterday, and really didn't want to go to the store. So, I figured what is the worst that can happen..? I really liked them with the all-purpose flour and will try them again using bread flour. You need to try them! Thanks for a great recipe! I made these to hold Sloppy Joes and my family LOVED them. I only used half of the dough because it's just the three of us here. I put the other half in the freezer for later use, and I'm glad I did! Soft, tasty, and held up under the Sloppy Joes really well. When I made them, I used 1 cup of milk and 1/4 cup of beer. I can tell you that even w/out the small amount of beer these would have been awesome! This is a great recipe...my family loved these buns! I followed the recipe exactly and baked them at 350 for 15 minutes and they came out perfect. Very easy to work with, I let them rise a little longer than 40 min. I will be making these again and again! I loved the taste of these, but as I'm just learning how to make bread without the aid of the machine, I messed the rising up a little bit, and they ended up too small. No doubt these will be fantastic when I finally get it right! I think I'm in love with this recipe. That's saying a lot coming from a novice bun baker! This is actually the second bun recipe that I've tried on this site and I think I'm going to stop searching. These are sooooo good. I brushed tops with melted butter then added a variety of toppings like sesame seeds, poppy seeds and pizza spices. Yummy! Thanks for posting this great recipe! Very good! But using the biscuit cutter made them more the size of dinner rolls. Next time, I will cut 14 large squares out of this amount of dough to make hamburger buns. These are good, but I ended up with a large number of them. I guess once I get started with a rolling pin I have a hard time stopping. Anyway, they ended up more the size of biscuits. I subbed 1 c of whole wheat flour for 1 cup of the white, so I ended up with a soft bun that still has some wheat in it. Thanks! Wow, these buns were so easy to make and tasted really delicious. I found them rather sweet but that isn't a problem..!! These were great! I followed the recipe exactly and I changed the shape so they'd work for hot dogs and they were delicious! Who needs to buy buns when you have a recipe this easy and good! Great buns!! I have used these with pulled pork, BBQ brisket, and hamburgers with rave reviews every time!! This recipe is a must try....and keep!!! These were good buns, good flavor, not overly sweet, just not quite what I was expecting. My boys ate them right up, though! Great Rolls! Easy to make and yummy! I made them to go with Pulled Pork sandwiches... so good. Great! We loved it. If you make sure to let them rest, they will be big. Very good! We used it for hoagies and also Sloppy Joes, and both were yummy. They do come out pretty small using the biscuit cutter though. Will try with a bigger one next time to see if that gets them the right size. Sorry, I'm going to be a nay-sayer on this recipe... WAAAAAY too much sugar! No wonder people say their kids love them! These have more sugar than most SWEET ROLL recipes on this site! I usually try to make a recipe as it is written when I first try it, but I had already started it when I saw how much sugar it called for, so I was already committed! So, this time... I changed the recipe by cutting the sugar from 4T to 1T and they were still too sweet for us, but we don't eat sugary foods. I also used kosher salt, so upped the salt a smidgen and it was not enough. Next time, I will cut the sugar to 1t and will up the salt to 2t kosher salt and try again. They rose quite nicely and baked up well, just too sweet! Instead of 18 rolls, I made 9 large ones, formed by hand. I also, instead of buttering them before the rise, made an egg wash and slathered it on before I baked them... and topped them with sesame seeds. I will use the basic recipe again with my changes to make 5 star rolls! Wow!! I don't even know what to say. I made these to go with Sloppy Joes, and Sloppy Joes will now never be the same. This recipe is incredible. I followed the recipe exactly but used a 3 inch biscuit cutter. I got 12 buns, and with remaining dough I made 6 mini cinnamon rolls. My buns baked for 18 minutes on a Pampered Chef stone. You won't be disappointed in this recipe. Thank you so much for sharing! I can not say enough good things about this recipe! I followed directions and made in the bread machine. I divided the dough in half. With one half I rolled and cut with a biscuit cutter. the other half, I just made balls (a little nuts I weighted each ball with a kitchen scale to make equal). could not tell the difference once baked. So, i will just roll into balls when i make them from now on. And I will be making these once a week or so from no on. My kids loved them. Awesome! Delicious! My family loved them. Will be making these often! Made these for BBQ sandwiches. Instead of cutting I rolled them into balls before letting them rise. They were good. Soft, a little bit sweet, a little yeasty tasting, but not overwhelmingly so. Thanks! I had not one problem. I was so happy with the texture and flavor. Will be making theses again!!! These rolls were great! One thing that I did to help with the second rise is; I turned the over on 200 degrees right before the bread machine beeped to signal that it was done...once it was warm I turned it off and proceeded to roll the dough out. I did not follow as the recipe says to flatten it out and cut, instead I rolled out separate buns, and then flattened them into disks...(for those of you who own a scale, each roll weighed approximately 3oz (though I did end up with a teeny ball that had to be thrown out)). I was able to make 11 nice sized rolls with weighing them out. So, after I rolled them out and placed them on a greased cookie sheet, I placed them in the _now_ off oven and let them rise for 45 minutes, once 45 minutes were up, I turned the oven on and left them in the oven--this helps with a nice "oven spring" they fluff up nicely when you use this method! I wouldn't change anything about this..this is definitely a keeper. These are excellent. Everybody loved them. These are sooooo good. I would give them 10 stars. Easy to make and the freeze really well to. I love the butter on top. It gives it a wonderful taste. MAKE THESE BUNS. Seriously, this is the recipe. Just stop looking and make them already. I've made a few other recipes and some of them were fine, but this is AWESOME. Make them and you won't regret it. I let them rise probably longer than one hour (but not by too much, I think) next to the stove where I was cooking Sloppy Joes, and Mmmm. Perfect. They're just sweet enough to be delicious, perfectly bubbly, rise up nicely, fluffy and tasty and just dense enough to hold and not get soggy. Not get soggy with Sloppy Joes! And yet it's deliciously chewy! These are amazing, I make them just about every week! I make them into hoagie-shaped buns and use them for meatball subs, or buffalo chicken sandwiches, burgers, anything! They really are great, people always ask where I bought them, they always ask for the recipe, thank you so much! I made these to make sandwiches tomorrow, and I added 1/2 tsp McCormick's Garlic & Herb seasoning. They were awesome, and my family suggested a double batch next time.

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