This is weird, guys. I don’t normally make a recipe over and over and over without sharing it with you, but that’s exactly what has happened with these sandwich buns. I’ve made these four or five times now — loving them each and every time — and I realized the last time I made them that they’ve never been shared. Unacceptable!
An important point: I realize that not all of you are interested in making your own sandwich buns when you can buy a whole bag of them at the supermarket for like $3. Fair point. Obviously, I like spending time in the kitchen, so I don’t always opt for the quickest or easiest route. I get it.
On the other hand…these are just fabulous. And after you’ve gotten the hang of them, they really aren’t difficult at all. The hardest thing about them is making sure you’ve got a couple of hours free so you can let the dough rise, but it’s not like you’re doing hands-on work that whole time. And once you make a batch for one meal, you can throw the rest in the freezer for the next time you have sandwiches. Which is how I’ve been rolling these days. These have been our go-to buns for pork sandwiches, egg salad sandwiches, chicken caesar salad sandwiches, sloppy joes, turkey burgers…you get the idea.
HONEY WHEAT SANDWICH BUNS (slightly adapted from Annie’s Eats)
1 1/4 cups milk, warmed
one packet (2 and 1/4 tsp) instant yeast (also called “rapid rise”)
2 cups bread flour, plus 1/4-1/2 cup more for adjusting as needed
1 cup whole wheat flour
1/2 tsp salt
2 eggs, at room temperature
1/4 cup honey
1. In medium bowl or large measuring cup, add instant yeast to warmed milk and stir to dissolve. In bowl of stand mixer fitted with paddle attachment (or regular old bowl, if you’re stand-mixer-less), combine bread flour (2 cups), wheat flour, and salt. Mix briefly on low speed (or with spoon) to combine. Add yeast-milk mixture, 1 egg, and 1/4 cup honey to mixer bowl and mix on low speed just until a dough has formed (again, spoon is fine). If using stand mixer, switch to the dough hook at this point. Continue kneading (on low speed) until dough is smooth and tacky but not sticky, adding extra flour 1-2 tablespoons at a time as needed until dough clears the sides of the bowl and has the desired consistency (if you’re mixer-less, use your hands). Transfer the dough to a lightly oiled bowl, turn to coat, and cover with plastic wrap or clean kitchen towel. Let rise until doubled in size, about 1 and 1/2 to 2 hours.
2. Once dough has risen, transfer ball to lightly floured work surface and gently deflate the dough. Divide dough into 9-10 equal sized pieces (3.25-3.5 oz. pieces if you’re using a kitchen scale). Form each piece of dough into a flattened round, 3-4 inches in diameter. Transfer buns to a parchment- or silpat-lined baking sheet (I always use 2 baking sheets so they don’t get crowded). Cover with plastic wrap or clean kitchen towel and let rise until nearly doubled, about 1 hour.
3. Preheat oven to 350. Beat remaining egg with 1 tbsp water, and brush buns with egg wash. Bake buns for 13-15 minutes, rotating pan halfway through baking, until golden brown and baked through. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
I’m in love with these buns! [Doesn’t that sound like a tacky pop song? I’M IN LOVE WITH YOUR BUNSSSS!?] So tasty and tender, so good on all kinds of sandwiches, and they even freeze well. I’m sold.