'I bake these soft and golden sandwich buns a few times a week because my whole family loves them,' reports Lesa Young of Turpin, Oklahoma. 'I made 300 for a wedding reception and received compliments for weeks afterward.'

Allrecipes Member

Recipe Summary test

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
18
Yield:
18 servings
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide dough in half. Roll each portion to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Brush tops with melted butter. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350 degrees F for 10-15 minutes or until lightly browned.

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Nutrition Facts

131 calories; protein 4g; carbohydrates 21.8g; fat 3g; cholesterol 16.8mg; sodium 122mg. Full Nutrition
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Reviews (143)

Rating: 5 stars
04/09/2008
I do not have a bread machine, so this is what I did: I warmed up the milk enough to still be able to put my finger in it without burning it. Then, I put the milk, sugar and active dry yeast(used instant)into a food prcessor, and let it rest until bloomed. I then added the rest of the ingredients, mixing slowly while adding the flour a little at a time. I increased the speed until the dough was soft, smooth and well kneaded. I removed from processor and kneaded a little by hand with a little flour. I then lightly oiled a bowl and turned the dough inside to make contact all over with the oil. Covered with towel, and let it double in size in a warm place. (can also do it in the fridge overnight). I then cut chunks of dough and formed into balls and placed in greased pan. (I actually grease thick aluminum foil that I line the pan with for easy cleanup!). Covered again with towel and let rise about 30 more minutes or so. I did not butter the tops, since they are already well oiled from the bowl! Baked in 350 oven for about 20 minutes(10 minutes was not nearly enough!). They came out so fluffy, beautifully golden, and absolutely delicious! Thanks for the recipe! Read More
(267)
Rating: 5 stars
01/25/2010
it's my favorite buns recipe now. I don't have a bread machine or a mixer or even a biscuit cutter , I used instant yeast (to save more time )and I just mixed all the ingredients in the bowl and then I kneaded the dough on a lightly floured surface until smooth and elastic then I Placed the dough into a well oiled bowl, and covered with a cloth. Let the dough rise until double; this should take about 45 min. I made 10 large buns by Dividing the dough into 10 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly and brush with melted butter. Cover, and let rise for 30 minutes. Read More
(115)
Rating: 3 stars
05/28/2009
Sorry, I'm going to be a nay-sayer on this recipe... WAAAAAY too much sugar! No wonder people say their kids love them! These have more sugar than most SWEET ROLL recipes on this site! I usually try to make a recipe as it is written when I first try it, but I had already started it when I saw how much sugar it called for, so I was already committed! So, this time... I changed the recipe by cutting the sugar from 4T to 1T and they were still too sweet for us, but we don't eat sugary foods. I also used kosher salt, so upped the salt a smidge and it was not enough. Next time, I will cut the sugar to 1t and will up the salt to 2t kosher salt and try again. They rose quite nicely and baked up well, just too sweet! Instead of 18 rolls, I made 9 large ones, formed by hand. I also, instead of buttering them before the rise, made an egg wash and slathered it on before I baked them... and topped them with sesame seeds. I will use the basic recipe again with my changes to make 5 star rolls! Read More
(69)
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Rating: 5 stars
06/06/2008
OMG! These are so good and easy! Ok, the only thing different that I did was; used all-purpose flour instead of bread flour. Only because I ran out yesterday, and really didn't want to go to the store. So, I figured what is the worst that can happen..? I really liked them with the all-purpose flour and will try them again using bread flour. You need to try them! Thanks for a great recipe! Read More
(40)
Rating: 5 stars
10/10/2006
I made these to hold sloppy joes and my family LOVED them. I only used half of the dough because it's just the three of us here. I put the other half in the freezer for later use, and I'm glad I did! Soft, tasty, and held up under the sloppy joes really well. When I made them, I used 1 cup of milk and 1/4 cup of beer. I can tell you that even w/out the small amount of beer these would have been awesome! Read More
(24)
Rating: 5 stars
01/03/2009
Very good! But using the biscuit cutter made them more the size of dinner rolls. Next time, I will cut 14 large squares out of this amount of dough to make hamburger buns. Read More
(19)
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Rating: 5 stars
04/01/2008
This is a great recipe...my family loved these buns! I followed the recipe exactly and baked them at 350 for 15 minutes and they came out perfect. Very easy to work with, I let them rise a little longer than 40 min. I will be making these again and again! Read More
(19)
Rating: 5 stars
06/10/2008
I think I'm in love with this recipe. That's saying a lot coming from a novice bun baker! This is actually the second bun recipe that I've tried on this site and I think I'm going to stop searching. These are sooooo good. I brushed tops with melted butter then added a variety of toppings like sesame seeds, poppy seeds and pizza spices. Yummy! Thanks for posting this great recipe! Read More
(17)
Rating: 5 stars
05/25/2008
These are good, but I ended up with a large number of them. I guess once I get started with a rolling pin I have a hard time stopping. Anyway, they ended up more the size of biscuits. I subbed 1 c of ww flour for 1 c of the white so I ended up with a soft bun that still has some wheat in it. Thanks! Read More
(14)