Sandwich Buns : The Best Homemade, Fluffy, Delicious Buns
Soft, fluffy, and easy to make, these homemade sandwich buns are perfect for everything. They're vegan-friendly with a whole wheat option!
Equipment
- Stand mixer (optional)
Ingredients
- 750 grams bread flour
- 50 grams sugar
- 2 tsp salt
- 2 tsp instant dry yeast
- 50 ml neutral oil
- 500-520 ml warm water (a little warmer than room temp)
- 1 egg for brushing (for a vegan option- brush with 2 tbsp water mixed with 2 tsp of date syrup)
- sesame seeds for sprinkling (optional)
Instructions
- Choose Your Method: No Knead – Stretch and Fold or Stand Mixer Method
No Knead – Stretch and Fold Method
- In a large bowl, mix the flour, sugar, salt, and yeast.
- Add the water and oil, starting with less water and adding more as needed.
- *For the stretch-and-fold method, see recipe notes for detailed instructions.
Stand Mixer Method
- Combine the flour, sugar, salt, and yeast in the bowl of a stand mixer with a dough hook.
- Add the water and oil, starting with less water and adding more as needed.
- Knead the dough on medium-low speed for about 10 minutes (or 15 minutes by hand) until elastic and smooth.
- Lightly oil the dough and place it in an oiled bowl. Cover with plastic wrap and let it rise until doubled in size, about 1 hour.
Continue for both methods
- Preheat the oven to 190°C (375°F).
- Turn the dough out onto a floured surface and divide it into 12 portions, each weighing approximately 120 grams (4.25 oz). Roll the portions into dough balls.
- Cover the dough balls with a kitchen towel and let them rest for 15-20 minutes.
- Roll each ball flat with a rolling pin, then shape into a long log about 50 cm (19-20 inches) long, as shown in the 'bun shaping' section pictures.
- For a braided version, follow the attached video for a 1-strand braid tutorial.
- Arrange the buns on a parchment-lined baking sheet, making sure they are spaced evenly. Cover and let them proof for another 20 minutes.
- Brush each bun with a beaten egg and sprinkle with sesame seeds.
- Bake for 17-20 minutes, or until golden brown.
Notes
*Here’s how to perform the stretch-and-fold method:
- Rest the Dough: After mixing your ingredients, let the dough rest in a bowl for 20-30 minutes. Cover the bowl with a damp towel or plastic wrap to prevent drying.
- First Stretch and Fold: Lightly wet your hands to prevent sticking. Gently grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl 90 degrees and repeat the stretch and fold on the opposite side. Do this 3-4 times until you’ve folded all sides of the dough.
- Rest Again: Let the dough rest for another 20-30 minutes, covered.
- Repeat the Process: Repeat the stretch-and-fold process every 20-30 minutes for 3-4 more rounds. This strengthens the dough and develops gluten.
- Final Rest: After the final fold, allow the dough to rest and rise for around 40 minutes, or until it has doubled in size.