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March 31, 2009

Sandwich Buns

Sandwich Buns

Why not hamburger buns you ask? My answer to that is a question in and of itself: Why limit a bun to one thing?!?! These are great with pulled pork, chicken salad, a regular turkey or ham and cheese sandwich, etc. What's not to like about that?

For a while now I've been wanting to play around with chicken burgers (which you'll see tomorrow!) I got some ground chicken and set off to do just that and then realized I hadn't purchased buns. Luckily I figured this out early enough that I was able to make some dough and play around with making some buns myself and it actually worked on the first try! I just love it when ideas like this come together so quickly!

Sandwich Buns: The Inside

What You'll Need:
2 cups of warm water
1 tablespoon of yeast
1 tablespoon of organic cane sugar
5 cups of unbleached all purpose flour (Note: You could use white whole wheat flour instead.)
2 teaspoons of sea salt
1/4 cup of olive oil
1 egg, beaten for an egg wash
Sesame seeds (optional)

In a glass measuring cup combine water, yeast and sugar. Let sit for 3-5 minutes until foamy.

Sandwich Buns: Dough

While the yeast is proofing mix together 3 cups of flour and sea salt in a large glass bowl until incorporated. Add olive oil and yeast mixture and stir to mix. Slowly add remaining flour until dough ball forms. I like to add 1 cup to the bowl and then pour 1 cup out on the counter to mix in while kneading. Keep in mind, as always when working with flour, that you may need slightly more, or slightly less depending on humidity conditions and such.

Sandwich Buns: Cut

Knead for about 3 minutes or until dough is elastic. This means that if you poke it with your finger it bounces back. Once it is kneaded cut the dough into 12-14 pieces that are roughly the same size.

Sandwich Buns: Ready to Rise

Place on two baking sheets that have been lined with parchment paper or a silicone baking sheet and let rise for an hour or until roughly doubled in size.

Sandwich Buns: Risen, Brushed, Sprinkled and Read to Bake

Once the buns have risen preheat oven to 375 F. Next brush them gently with egg and sprinkle with sesame seeds if desired. Bake for 15-20 minutes or until golden brown.

If you chose to use sesame seeds they'll look like this:

Sandwich Buns: With Sesame Seeds

If you chose not to top them they'll look like this:

Sandwich Buns: Without Sesame Seeds

Let cool and store in an airtight container for about a week. You could also freeze these for use later.

Notes: You can do many things with these buns. You can make them straight up, you can top them with sesame seeds, you could top them with dried onions and seeds to make an anything type bun, etc. What's not to like about something so versatile?

Posted by Dianne at March 31, 2009 11:06 AM

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I think that's pretty incredible that you just whipped up your own sandwich buns!!! I'm still struggling to get over my fear of yeast. Great job, there's nothing like fresh homemade bread!

Posted by: ingrid at March 31, 2009 11:33 AM

Wow, those turned out very nicely! They look great.

Posted by: Esther at March 31, 2009 1:57 PM

wow. Those look amazing! You're so talented with bread!

Posted by: katherine at March 31, 2009 7:17 PM

Yeast can be a bit daunting, but practice makes perfect! Once you get the hang of it you can whip up breads with little thought.

Thanks everyone! I was really pleased with how these turned out.

Posted by: Dianne at April 3, 2009 2:13 PM

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