Sandwich Buns Recipe
Make Sandwich Buns Recipe in just 2h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Finish / Egg Wash
Optional Equipment (not for consumption)
Method
Dough
- 1
- 2
Activate yeast (optional for instant yeast)
In a small bowl combine warm water (about 100–105°F) and 1 tsp of the sugar from the recipe. Sprinkle the instant dry yeast over the water and let sit 5–7 minutes until foamy. (If your instant yeast is reliable, you may skip this activation and add yeast directly to dry ingredients.)
- 3
Combine dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if kneading by hand), whisk together 4 cups all-purpose flour, 3 tbsp granulated sugar, and 1.5 tsp fine sea salt. Add the 2 tsp instant dry yeast (or the activated yeast mixture).
- 4
Mix wet and dry
Add the warm milk, the warmed melted butter (4 tbsp), and the whole egg to the dry ingredients. With the mixer on low, combine until the dough comes together, about 1–2 minutes. If mixing by hand, stir with a wooden spoon until shaggy.
- 5
Knead
Increase mixer speed to medium and knead with the dough hook for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not overly sticky. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes, adding up to 2 tbsp extra flour only if dough is too wet.
- 6
First rise
Lightly oil a large bowl with about 1 tsp vegetable oil or nonstick spray. Place the dough in the bowl, turning to coat all sides with oil. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 60–90 minutes depending on room temperature.
Shaping & Proofing
- 7
Deflate and divide
Punch down the risen dough to release gas. Turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces for standard sandwich buns (about 100–110 g / 3.5–4 oz each).
- 8
Shape buns
To form smooth rounds, cup one hand over a dough piece on the work surface and roll it in small circular motions away from you to create surface tension, tucking seams underneath. Place shaped buns seam-side down on a parchment-lined baking sheet, spacing them about 2 inches apart. Repeat with remaining pieces.
- 9
Second rise (proof)
Cover the shaped buns loosely with lightly greased plastic wrap or a clean kitchen towel and let them proof in a warm place until puffy and nearly doubled in size, about 30–45 minutes.
Finish / Bake
- 10
Prepare egg wash
Preheat the oven to 375°F (190°C). In a small bowl, whisk together 1 large egg (from the egg wash ingredients) and 1 tsp water until smooth.
- 11
Brush and top
When buns have finished proofing, gently brush the tops with the egg wash using a pastry brush to create a shiny, golden crust. Sprinkle sesame seeds or poppy seeds (2 tbsp) on some buns if desired, and lightly sprinkle coarse sea salt (0.5 tsp) on any buns you want salted.
- 12
Bake
Bake in the preheated oven on the center rack for 15–18 minutes, rotating the baking sheet halfway through if your oven has hot spots, until buns are golden brown on top and register about 190–195°F (88–90°C) in the center with an instant-read thermometer.
- 13
Cool
Remove buns from the oven and transfer to a wire rack. Let cool at least 20–30 minutes before slicing so the crumb finishes setting. For best texture, use within 24–48 hours or freeze for longer storage.