I guess pillow soft is a good description of what I want to achieve. When you squeeze-test a package of these buns, they feel like a pillow you would sleep on.Depresses easily but has bounceback. I'm not talking "store-bought" guar gum,air injected buns,stick-like-wallpaper paste-to-the-roof-of-your-mouth kind of buns. I have seen soft sandwich buns at a local organic, flour,water,yeast,salt,starter kind of bakery.It is easy to get a bite without all the filling squishing out. Of course, they don't want to talk about technique-then I wouldn't buy their buns. My bread crumb turns out chewier-it's good but I want to be able to achieve the soft bun.
I have sifted this site numberous times and I'm missing something because I'm not able to achieve this. I have tried adding:potatoes, milk,eggs and oil after various posters suggested that. Delicious experiments but still not there. I have to believe it is a technique or hydration issue rather than an ingredient issue. I have always used either Better for Bread (Gold MedalBrand) flour or AP flour for these endeavors. I also use a KitchenAid stand mixer and favor using sourdough with a little additional yeast due to time constraints (I bake on weekends).
So, how does one achieve a pillowy crumb and a crust that is thin and easy to bite off without being tough?