The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Buns for Sandwiches

SylviaH's picture
SylviaH

Buns for Sandwiches

Nice recipe for some one day buns for sandwiches, hot dogs, or burgers.   Adapted from a Beth Hensperger recipe.  I had just written out the recipe with instructions and deleted the whole thing ; /   So here goes again!


8 oz. Spring Water


1 Large Egg


4 TBsp. soft unsalted Butter


2 TBsp. Sugar or Honey


15 oz. Bread Flour with extra to adjust hydration if needed.  I used Gold Medal Bread Flour on sale here for less than 2 bucks a 5 lb. bag.


1/4 cup King Arthur dry Milk Powder


1/4 cup mashed potato - I used a microwaved potato.  Fast and easy


1 1/2 tsp. sea salt


2 1/4 tsp. IADYeast


  1 egg yolk plus 2 Tbsp. water and 2 Tbsp. milk for glazing


   Sesame and Poppy seeds, springs of fresh Rosemary.


Add liquid ingredients to KA Mixer, add dry ingredients,  I sift my flour and dry  milk powder together.  The KA Dry Milk Powder tends to be sticky and can clump together and become hard if left with moisture for to long..so I just always sift it with my flour..using a wisk or a wire scoop.  Mixed until shaggy adding more flour as needed to adjust hydration.  Cover and rest 25 minutes.  Knead until gluten formation just begins.  Stretch and folds 30 minutes apart until gluten has formed nice windowpane.  Pour out onto counter, shape even weighed rolls, I made 8.  Place on parchment lined pan and press down to shape buns.  I pressed a biscuit cutter nearly all the way through just for a little extra pattern on rolls.  Let rise till nearly double.  Glaze and sprinkle on seeds.  Baked 350F in a convection oven setting till nicely browned..about 20-25 minutes.


 


                                   


                                             The pattern from the biscuit cutter was not very pronouned..


          


                                                   


                                                          I called these my Aussie Sandwiches : )  


        Sylvia


 


                               


 


 

Comments

Floydm's picture
Floydm

Very nice, Sylvia.  Do you mind if I link to this from the homepage?

SylviaH's picture
SylviaH

I'd be delighted ; )


Sylvia

wally's picture
wally

It's nice to come upon a recipe that produces a good same day product!  Sometimes you just want to make a sandwich (like yours above) without it taking two days.


Larry

SylviaH's picture
SylviaH

That was just what I needed some for dinner and none in the freezer!


Sylvia

ehanner's picture
ehanner

These are just beautiful Sylvia. The rosemary is a nice touch. Thank you for sharing.


Eric

Doc Tracy's picture
Doc Tracy

I made some hamburger buns from a recipe last week, not badl, but I think they needed eggs. Yours are beautiful. What did you glaze them with?


I'll be making them soon, although I can't promise I won't be converting it to at least half whole wheat, LOL!!


Thanks so much for sharing your beautiful pictures.

SylviaH's picture
SylviaH

This recipe will do great with some whole wheat.  The dough can be sticky, tacky so watch your hydration..probably will need some extra flour...even though ww absorbs more water. The eggs, butter and potato make for nice rich tasting buns.   Using egg yolk and milk will give you a nice golden glaze.  I used 1 egg yolk,2 TBsp. milk and 1-2TBsp water...just yolk and milk is also very nice for glazing. 


Sylvia

SylviaH's picture
SylviaH

Sylvia

Doc Tracy's picture
Doc Tracy

I'll try with soy milk and some whole wheat. Most of the time my flour soaks up water like a sponge if I give it time. I'd be surprised if it needs more flour. I'm curious to see how the potato flakes work with the WW. I bet the results are stunning.

SylviaH's picture
SylviaH

You can use flakes or fresh mashed potatoes.  I really enjoy using potato in recipes because of the nice added moisture and tender texture it adds to the crumb.


Sylvia

LeeYong's picture
LeeYong

Wow! They're awesome Sylvia! I think I might have to give these a try!

SylviaH's picture
SylviaH

We enjoyed them grilled tonight with pasta!  My husband loved them and said..Oh, I would like these with pastrami on them...well that would be good but I still prefer my pastrami on french rolls ; )


Sylvia

Debra Wink's picture
Debra Wink

I think those are the prettiest buns I've ever seen :-)

SylviaH's picture
SylviaH

These were fun experimenting with the shapes by pushing a biscuit cutter into the dough..the farther you push you get some very pretty shapes along with a rich flavor..I made another batch with dried tomatoes placed in the cuts that went all the way through that look like little hats with feather's..I found out the dried tomato strip needs to be placed on the inside of the rows to keep from becoming to browned. 


Sylvia

ryeaskrye's picture
ryeaskrye

(Are we allowed to say that here?)


Those look mouthwateringly good by themselves...not sure I would spoil them by adding anything else.

SylviaH's picture
SylviaH

You can say it... a lot of members have been praised for their raised buns.  : D


Sylvia

ryeaskrye's picture
ryeaskrye

...bread bakers have better buns.

Mini Oven's picture
Mini Oven

And Congratulations making the centerfold!


Mini

SylviaH's picture
SylviaH

Sylvia

SylviaH's picture
SylviaH

so funny!  Just goes to show you..your never to old to have a bun in the oven!  


Sylvia

yozzause's picture
yozzause

very nice sylvia


Another good looking Aussie and i was beginning to think i was the only one,although i would have to admit yours are probably  a whole lot more desirable.


yozza

SylviaH's picture
SylviaH

That was good Australian lamb sandwiched in the bun : ) 


Sylvia

yozzause's picture
yozzause

Well it looked very happy there and being very close to lunch time here i.m feeling rather hungry.


Is Australian lamb expensive there? it is quite dear here, leg of lamb about A$8.99 a kilo, i am very partial to chops and rack of lamb.


regards Yozza 

SylviaH's picture
SylviaH

price here unless you catch a sale and that's not very often. Nothing like lamb chops or a delicious rack of lamb!  A lady here sells her fresh butchered spring lamb at our local farmers market and it's very dear and sells out right away..you know it's well cared for and very delicious.


Sylvia

ehanner's picture
ehanner

Sylvia,


I have been unable to focus on baking over the last couple weeks but today I could resist no longer. I whipped up a batch of your seeded buns. They were absolutely delicious. I even had a few sprigs of rosemary in the cooler I managed to salvage for the event. Yours look better than mine but I wasn't able to eat yours lol.


Thanks again.


Eric

SylviaH's picture
SylviaH

I'm so glad you enjoyed the buns.  They are handy and so tasty...and fill that need to bake right now craving pretty good but short lived, I'm afraid ;)  We really love the little buggers.  Had them for pastrami sandwiches the other day.  We've been living on a batch I had frozen.  I haven't had time to focus on any serious baking either.  I can't even manage to make some pizza dough.  We've been doing projects on the yard landscape and the backyard rusted iron fence is being replaced and we painted the wood side fence, my frig leaked all over..the good part about that is I will now have it for an extra one in the garage and a new replacement.  Looking forward to my son, daughter-in-law and grand-daughter coming next week for a little stay.  Oh yes, a new chair and bread books for me and my dogs.. : ) and back to baking...soon I hope.


Sylvia 

wally's picture
wally

Everytime I go to TFL's homepage, those beautiful sandwich buns have been staring at me.  Finally broke down and baked your recipe.  See below. Oh they are wonderful!  And dinner is right around the corner!  Thanks for sharing such an easy but tasty recipe!


Larry


SylviaH's picture
SylviaH

Thank you!  I'am so glad you enjoyed the buns.  Thank you for sharing the photo's and nice to see your lovely crumb : )


Sylvia

Anja's picture
Anja

Thanks for posting that receipe. I made a batch last weekend and they turned out exactly like in your pics. The taste is awesome. My husband loves them. We are living in Germany and over here it's kinda difficult to get some 'American-style Sandwich Bread'. We use to be able to buy it on base but ever since he got out he's been craving something like that.


I couldn't bake them Saturday night, I started a little to late and then didn't want to stay up till midnight, just to bake some buns. So I stuck 'em in the fridge and baked them in the morning.


We also tried them as Burger buns and that worked just great. Next time, I'll try to make 'em with some dried onion and see how that turns out.


Thanks again for posting that awesome receipe!

SylviaH's picture
SylviaH

I'm glad the recipe worked for you and you enjoyed the flavor.  They are great for the all around burger.  Adding some dried hydrated onions sounds delicious.


Sylvia in San Diego, CA

punainenkettu's picture
punainenkettu

Sylvia these look FANTASTIC!  I saw you answered on my question regarding powdered milk and it was actually this recipe I wanted to try, do you think it would be ok with regular milk?  I might get some powdered milk and try it both ways just to see the difference.


I had another question, why do you press them with the biscut cutter?


They are so lovely I can't wait to try them. Thank you so much for posting!!!


Shannon


 

SylviaH's picture
SylviaH

Hi Shannon, Thank you for the very nice compliment!  You can replace the water with milk and leave out the powered milk.  I can taste a difference when using either milk or powered milk.  Both flavors are very nice and just a matter of preferance.  I use the powered milk from King Arthur flours that is special formulated for baking..it does not reconstitute into liquid milk like the powered milk you buy at the grocery.  I have also used powered milk from the grocery and all work fine.  When I use regular milk in my baking I warm just to a scorch..that's just before it begins to bubble and let it cool before using.  You might like to refer to some discussion on this subject here in an earlier post.


The biscuit cutter was just used to make a pattern in the top of buns...not at all necessary.  Have fun making your buns : )


Sylvia  

mrosen814's picture
mrosen814

Hi Sylvia, 


 


Would it be ok to omit the milk powder?


 


Mike

Doc Tracy's picture
Doc Tracy

Maybe try replacing powder and water with soymilk. I often do this substitution in other recipes with great results!

mrosen814's picture
mrosen814

Is the milk used to tenderize the crumb?  

SylviaH's picture
SylviaH

I don't see why you couldn't use milk, water or soy milk.  All would make a nice bun..how about the butter..maybe you would rather use a veg. oil.  anytime you make any change in a recipe it will make a difference.  The potato in the recipe makes for a lovely tender crumb.  Added: If changing from milk powder here or butter to oil you might like to read these posts here 


Sylvia

mezalkb's picture
mezalkb

These look wonderful, thank you for sharing.  I am definately going to be making these very soon.  One question.  IAD YEAST?  Is that active dry yeast? 


 

SylviaH's picture
SylviaH

It is for 'Instant' active dry yeast.  My husband really likes these buns.  I will probably make a batch today...good thing these can wait till after I have done my morning chores!


Sylvia 

geeklady's picture
geeklady

Looking at your recipe, I need a little interpreting please.


1.  Knead until gluten formation just begins.  When is this?  Is it when you can pull the dough into a ball without any tears forming on the sides?


2.  What is a stretch and fold?


3.  What does it mean for gluten to form a windowpane?


Thank you very much for your recipe, I can't wait to try it!

SylviaH's picture
SylviaH

One of the great things about the TFL is our 'Search' feature.  You can find answers to all kinds of questions..just type in something like 'pulling a window pane' also some great videos to watch and learn by are referred to...you will enjoy and learn at the same time.  Here are a couple of samples just click Here and Here scroll down the posts and click on this video .  Found just by typing in a question in search. 


Sylvia 

Apple2010's picture
Apple2010

The recipe is so good, today I followed your recipe, turn out really good, easy recipe, I love it, thanks again Sylvia

SylviaH's picture
SylviaH

Welcome to TFL!  Happy to hear your enjoying the recipe!  MD weekend is a good time for buns ;)


Sylvia

sjburnt's picture
sjburnt

Thanks for posting these, Sylvia.  We went to assist my nephew moving over Memorial Day weekend, and I needed some home made buns for Sloppy Joes that did not need several days to make.  These were very good, and they received a lot of compliments!

sjburnt's picture
sjburnt

I forgot to post this part:  After viewing the video here on 'slap and fold' for loose doughs, these buns were my big chance.  It worked!  I slapped and folded several times, they came together nicely.


 


When we got home I noticed that I had sent several large dough boogars across the room!  Uh, maybe I was a little too exuberant!


 

SylviaH's picture
SylviaH

Thank you and I'm so glad the buns worked out well for you.  It sounds like you had a very nice MD week-end.  I thought that was funny about the boogars!  I use a more gentle method of getting the gulten to form in my dough.  It is called stretch and fold.  Sounds like you used Richard Bertinet French Fold for sweet dough.  If your dough seemed to hydrated 'slack and sticky' it is best to adjust by adding a little more flour during the first mixing. 


Sylvia

BellesAZ's picture
BellesAZ

Great looking buns, Sylvia.  Are they sturdy enough to hold up to a juicy burger with veggies?  I hope so, they look gorgeous and tender too.  I've made the same recipe I've used forever.. My grandmother used to bake them for the kids at summer camp in Montana.  But, I think I'll try yours with the potato and egg addition.  It could be just the thing we're looking for.  Thanks for sharing!

SylviaH's picture
SylviaH

Thank you, BellesAZ!  These buns are great under a juicy burger with veggies...we love them toasty grilled on our burgers.


Sylvia

CJtheDeuce's picture
CJtheDeuce

Took a day off to bake & made up a batch of your buns, my family is still raving about them this morning.


I'm still new to baking in fact buns were my 1st effort 10 years ago when I started catching the bread bug. They were bad, I tried part of one & tossed the rest. The poor results actually delayed my entry into artison breads


It was a challenge to make freinds with the dough untill I treated it like little 4 oz. ciabattas. The results were great & I have a new confidence in sandwich bread thanks to you.


CJ

SylviaH's picture
SylviaH

Sylvia

BellesAZ's picture
BellesAZ

Hi Sylvia, thinking about making your recipe today and had a quick question.  You have your 350 temp set for a convection oven.  What would you recommend for a standard oven - I have gas.  I'll be moving soon and hubby and I just bought a convection/double oven - and I cannot wait!  But for now, I need to figure out what you would do here. Just bake until internal temp is 200 degrees?


Cheers

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