Golden Sandwich Buns

These Golden Sandwich Buns are so light and fluffy. I’ve been trying to get a good version of these for years and I’m finally happy with the results. The dough is very easy and forgiving. I’ve made them several times and they have come out perfect every time. You can easily substitute whole-wheat flour for all or part of the recipe.  I did making the 8″ sub sandwich rolls which were awesome.

The secrets to bread making are like being in a relationship: patience understanding and touch.

Bread can be tricky, the humidity, the air temperature, the temperature of the ingredients all play factors. In a warm humid kitchen in midsummer it can take half the time and much less water than on a cold winters day. However, I’m here to say that without rising boxes and fancy bakers ovens it is still possible to bake amazing breads or rolls.

Having all the ingredients at the right temperature will give you a great start. The added step of stopping for 15 -20 minutes in the middle of the kneading process gives the dough time to rest. During the resting period the dough will absorb some of the moisture, and develop more flavor. I try and watch how the dough looks and feels after resting. I will adjust the amount of water or even add a bit of flour, if it looks like it needs it. Don’t be afraid of playing with it to get the dough to behave. Unlike most other baking, breads can be adjusted in the kneading to get the desired results. The dough should still look wet and slightly sticky but, smooth. When it is turned out onto a clean surface it should hold together but, still try to stick to the work area. There should be little bubbles just under the surface. I used a pastry scraper to help shape them.

I really hope you try these Golden Sanwich Buns.

Print

Golden Sandwich Buns

Prep Time

25 mins

Cook Time

15 mins

Total Time

2 hrs 40 mins

 

Soft chewy Golden Sandwich buns

Course: Baking

Servings: 8 buns

Ingredients

• 3 3/4 cups all-propose flour or whole-wheat, or a combination.
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 1/4 cup honey
• 1/4 cup butter at room temperature
• 2 large eggs at room temprature, beaten, 2 Tablespoons reserved in the refrigerator
• 1 cup luke warm water 110° up to 1/4 cup possible extra if dry climate

Instructions

1. Mix all the dry ingredients in the bowl of a mixer. Add in the wet ingredients.
   
2. Using a mixer, knead about 6 minutes. Let rest for 15 - 20 minutes.
   
3. Knead for an aditional 6 minutes to make a smooth, soft dough. The dough should clean the sides of the bowl, but, still pool a bit at the bottom. Depending on the humidity you may need to add up to ¼ cup extra water to get to the right hydration.
   
4. You may knead this dough by hand, keep in mind it should still be fairly wet.
   
5. Scrape the finished dough out onto a clean work surface and knead a few times to make a ball. You should see some bubbles just under the surface. Place into a clean bowl.
   
6. Cover the dough, and let it rise for 1 to 2 hours, or until its doubled in bulk.
7. Gently deflate the dough, and divide it into 8 pieces. If you have a kitchen scale, you can weigh the dough and divide it evenly, taking pieces back and forth to get the correct weight. Using a pastry scraper if necessary, shape each piece into a round ball; flatten to about 3" across.
   
8. Place the shaped buns on a lightly greased or parchment-lined baking sheet. Brush the buns with the reserved beaten egg. Sprinkle the seeds if desired.
   
9. Let rise for 30-60 minutes, until noticeably puffy. Meanwhile preheat the oven to 375°.
   
10. Bake the buns in a preheated 375°F oven for 15 to 18 minutes. I like to spray the walls of the oven with water just as I put them into the oven. Bake until golden brown.
    
11. Remove them from the oven, transfer the buns to a rack and let them cool completely.
    

Recipe Notes

These could be divided into 4ths and shaped into 8" logs for sub sandwiches. Baking for 18-20 minutes.