Homemade Sandwich Buns

By Peggio

Ingredients

• 1 cup milk
• 1/2 cup water
• 1 tablespoon honey
• 1/4 cup butter
• 1 egg, room temperature
• 4-1/2 cups flour
• 1 package instant yeast (2-1/4 teaspoons)
• 1-1/2 teaspoon salt
• 1 beaten egg yolk
• Sesame and poppy seeds for sprinkling on top before baking

Details

Servings 8
Adapted from wiveswithknives.net

Preparation

Step 1

Instructions

Heat the milk, water, honey and butter until butter is melted. Check temperature and let cool to 120F. Carefully beat in egg.

Mix 2 cups of the flour, yeast and salt. Mix into the milk mixture. Stir in the rest of the flour, 1/2 cup at a time. Beat well after each addition.

When the dough pulls together, (it will form a soft ball) turn it out onto a floured surface and knead until smooth and elastic. This should take about 5 minutes. I use a stand mixer and beat with the paddle attachment, then switch to the dough hook to knead. Add a little more flour while mixing with the dough hook, a little at a time until dough is no longer sticky.

Divide the dough into 12-16 equal parts. I use my kitchen scale to do this so all the buns come out the same size and I get exactly the number of buns I want. The dough in this recipe weighs approxiately 2 pounds so if I want 12 buns I make each one 2-3/4 ounces. Buns this weight are about 3 inches across. This is small, but it’s the perfect size for me and my grandchildren. If you want a larger bun use 4 ounces of dough for each one.

Shape the dough into smooth balls, flatten slightly and place on a silicone mat covered baking sheet.

Cover loosely with plastic film and allow to rise 30-40 minutes. When buns have almost doubled bake at 400F for 10-12 minutes.

If desired, after buns have risen, brush tops with beaten egg yolk for a shiny glaze. Sprinkle with sesame seeds, poppy seeds or coarse salt before baking.