Prep1 hr 30 mins
Why bake your own sandwich buns? Because homemade is SO much better than store-bought. These soft, golden buns feature a subtle spiral of dried onion, giving them incredible aroma and marvelous flavor. They're perfect for all kinds of sandwiches—and hamburgers, of course.
- 3⁄4 cup water, lukewarm* (up to 1 cup, please see below)
- 2 tablespoons butter
- 1 large egg
- 3 1⁄2 cups unbleached all-purpose flour
- 3 tablespoons sugar
- 1 1⁄4 teaspoons salt
- 1 teaspoon onion powder
- 1 tablespoon instant yeast
- 3 tablespoons minced dried onion
- 1 egg white, beaten with
- 1 tablespoon water
- sesame, poppy, etc. (optional)
- Combine all of the dough ingredients, and mix and knead them—by hand, mixer, or bread machine—to make a soft, somewhat tacky dough.
- Place the dough in a lightly greased bowl or other container large enough to allow it to at least double in bulk, cover, and let it rise for about 60 to 70 minutes, till it’s just about doubled.
- Transfer the dough to a lightly greased work surface, and pat/roll it into a 12" x 17" rectangle.
- Sprinkle the dough with the minced onion, and pat/press it into the surface gently.
- Starting with a short (12") end, roll the dough into a log, sealing the ends and side seam.
- Cut the log into eight slices.
- Place the buns on a lightly greased or parchment-lined baking sheet.
- Flatten the buns till they're about 3" wide.
- Cover them, and allow them to rise till they’re very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 375°F.
- Uncover the buns, brush them with the beaten egg white/water, and sprinkle with seeds, if desired.
- Bake the buns for 20 to 25 minutes, until they’re golden brown and feel set when you poke them.
- Remove them from the oven, and cool on a rack. When completely cool, wrap in plastic, and store at room temperature.
- *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
The aroma when making these rolls was wonderful! I made them using my kitchen aid and needed the whole cup of water to make a workable dough. I ended up with 8 very large, delicious buns. Some of them were used as hamburger buns at dinner tonight. The rest will be for sandwiches. Thanks for posting!
These are SUCH nice rolls! Just the way they make the house smell may be reason enough to bake them. I did change a little--instead of onion powder, I grated an onion and used the resulting juice as part of the initial liquid. And instead of dried onion, I used finely minced, sauteed fresh onion. And (shouldn't do so many things at once) I forgot the egg. I did use a whole egg for the wash and, like 2Bleu before me, added a bit more liquid to make the dough workable. I ended up with ten beauties, which tasted as good as they looked and smelled. Thanks, Annacia!
When you can smell the rolls BEFORE they go into the oven, you know they'll be flavorful! These made wonderful hamburger buns. I mixed the dough in the bread machine, and did need the entire cup of water. I used sesame seeds and a little more minced onion on top. Just delicious! Thanks for posting!