If you never attempted bread making with yeast before this pandemic, you may have started experimenting now while being confined to your home. After all, there is less risk involved than venturing out just for a basic staple like bread and buns. Therefore, I am going to show you a simple recipe to produce your own homemade sandwich buns that are delicious, light, economical and filling.
My easy homemade sandwich buns are very basic without any eggs, but it doesn’t affect the quality. The amount of oil that I use helps keep the dough soft and tender for the perfect sandwich buns.
I do use 1/3 cup of dry milk solids. If you don’t have this item at home, then you can substitute one cup of milk and take out one cup of water.
When I am making mashed potatoes, I save the water they are boiling in my refrigerator to reheat later for adding to the dough. You don’t have to use this water, but the extra starch improves the delicate texture even more.
Humidity has a lot to do with the feel of your dough. The amount of flour that you will use is approximate depending on the amount of moisture in the air. My advice is gradually adding the flour instead of attempting to dump it all in at once until the dough doesn’t stick to your fingers. Take your time incorporating the flour for the best results.
I hope you try my recipe for these homemade sandwich buns because you won’t be disappointed in how good they are. If you want to fancy them up, you can paint the tops before sticking them in the oven with egg white for a glossy finish. I do that at times, but I am saving my eggs for other recipes.
Easy Homemade Sandwich Buns Recipe
- 3 cups of water plain or reserved water from boiling potatoes
- 3/8 cups of canola oil
- 1-1/2 tablespoons of dry yeast
- 1/3 cup of sugar
- 3 teaspoons salt
- 1/3 cup dry milk solids
- 8 cups of sifted flour
Dissolve your yeast in 1/2 cup of your very warm water (not scalding). Test the temperature on your wrist. Add a teaspoon of your measured sugar to the yeast water to help it bubble up.
Sift half the white flour, sugar, salt, dry milk solids into a large mixing bowl.
Add to that mixing bowl the rest of your warm water (plain or reserved potato water), oil, and bubbly yeast and mix thoroughly. Gradually, introduce more flour as needed until it doesn’t stick.
Knead in your same large mixing bowl or on a floured surface for about five minutes until soft and pliable.
Cover and let grow for about an hour and half. Punch down.
Shape into balls and place on a greased baking sheets. I usually pull out 12 big balls, which make a substantial size bun. However, you can shape your buns smaller and get more out of this recipe.
Bake in 350 degree oven for about 20 minutes, depending on how your oven is regulated. They will get a golden brown crust.