Soft White Sandwich Buns

July 28th, 2010 by Erin Gennow
Baked Buns

Baked Buns

Here’s an excellent soft, white, slightly sweet sandwich/hamburger/hotdog bun recipe adapted from a recipe I found on King Arthur Flour’s website.  I’ve tried so many adaptations of the no knead white loaf bread (which is great for Ciabatta), but just could not get it to the desired consistency for a classic American hamburger or hotdog bun.  Well, now I’ve found it and I really don’t need to buy that awful, chemical laden store bought bread any more.  Best of all, there’s no kneading necessary.

Prep Time: 5 minutes

Inactive Prep Time:  2+ hours (for rising)

Cook Time: 15 minutes

Serves: 8 Buns


1 cup warm water (8 ounces) – about 110 degrees, no hotter than 115

2 tablespoons melted butter (1 ounce), cooled

1 large egg, lightly beaten

1 tablespoon active dry yeast (1 packet)

2 teaspoons salt if using sea or kosher salt, or to taste – I have found that Trader Joe’s fine sea salt offers the best flavor, but any fine salt brand will work (Avoid iodized salt, especially when baking.  It will give the bread a chemical flavor.)

¼ (1.75 ounces) cup granulated sugar

3 ¼ cups white all-purpose flour (15 ounces), spoon scooped into the measuring cup and leveled off

1 egg beaten, plus 1 tablespoon water, optional (for egg wash)

Extra melted butter, optional (for wash)

Sesame or poppy seeds, optional (for topping)


A plastic container with a non-air tight lid for rising and storage.  I like a plastic juice pitcher.


Pour the warm water in a bowl.  Add the yeast, salt, and sugar.  Stir to combine.  Add the butter and lightly beaten egg.  Add the flour.  Stir with a wooden spoon until combined.  Place the dough ball in the plastic container and cover with lid.  It will be a bit wet and sticky.  Let rise until double in size.  This will take about 2 hours, depending on the warmth of the environment.

Once it doubles you may use it right away, or store it in the refrigerator for up to 5 days.


Once the dough has doubled, flour a wooden cutting board or your counter and dump the dough out of the pitcher/bowl.  Gather the dough into a ball and divide in half.  Divide each half in half.  Roll the four pieces into balls and divide each piece in half once more.  Now you should have 8 pieces.

Shape into whatever shape you desire for your buns.  Long and narrow for hotdog buns, round for hamburger, or long ovals for hoagie style buns.

Place shaped dough a few inches apart on a baking sheet.  I like using the cookie sheets for buns.  Let rise for about an hour until nice and puffy.  Once the buns are puffy brush lightly with egg wash or melted butter if desired.  Sprinkle with sesame seeds, or other seed if desired.

Shaped Buns

Shaped Buns

Dough Buns Risen

Dough Buns Risen


Bake in a 375 degree Fahrenheit preheated oven for about 15 minutes.

Cool on a rack.  These buns are best eaten the day they are made, but they will keep in a zip top bag for a couple of days.

Inside of Bun

Inside of Bun


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4 Responses to “Soft White Sandwich Buns”

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