Recipe by Annacia
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.
Top Review by Dreamer in Ontario
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!
- 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)
Directions See How It's Made
- 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.