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Soft Sandwich Buns (Dough Hook Mixer Version)

Rated as 4.59 out of 5 Stars

"My entire family absolutely loves these buns with sloppy joes. They hold their shape and don't fall apart when combined with the 'juiciness' of the sloppy joes. I'm not going to buy sandwich buns again. They couldn't compare to these."
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Ingredients

3 h 10 m servings 150 cals
Original recipe yields 14 servings (14 buns)

Directions

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  1. Combine milk, sugar, butter, and salt in small saucepan over medium heat; cook and stir until butter melts. Remove from heat and allow to cool to lukewarm.
  2. Combine 1 cup bread flour, egg, yeast, and milk mixture in the bowl of a stand mixer fitted with a dough hook; beat at lowest speed for 1 minute. Let rest 5 to 10 minutes. Add 2 3/4 cups bread flour; mix at next-to-lowest speed until dough cleans sides of bowl and sticks to dough hook, about 2 minutes.
  3. Place in lightly greased bowl, cover, and let raise in warm place until doubled (about 1 hour).
  4. Turn dough out onto lightly floured surface, punch down to get out air bubbles, and shape into rolls, placing rolls onto 2 lightly greased baking sheets. Cover with waxed paper and let rise for another 45 minutes to 1 hour.
  5. Brush tops of buns with melted butter. Cover and let rise in a warm place until doubled, about 1 hour.
  6. Preheat oven to 350 degrees F (175 degrees C).
  7. Bake in preheated oven until lightly browned, 10 to 15 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 150 calories; 3.7 g fat; 24.3 g carbohydrates; 4.6 g protein; 22 mg cholesterol; 157 mg sodium. Full nutrition

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Reviews

Read all reviews 29
  1. 32 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Followed this mostly as directed and came out great. I had to proof my yeast so I took a tsp. of the sugar called for and added it to 1/4 cup warm water for proofing. I had to use a bit more f...

Most helpful critical review

I tried this recipe twice exactly as directed. The first time, the dough didn't rise, and I thought maybe I had dead yeast so I tried a second batch with new yeast. It didn't rise sufficiently...

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Followed this mostly as directed and came out great. I had to proof my yeast so I took a tsp. of the sugar called for and added it to 1/4 cup warm water for proofing. I had to use a bit more f...

wonderful ,easy recipe! I followed the recipe exact only I used half the sugar. the rolls are awesome!

Yes, this is absolutely the BEST sandwich bun recipe available! Our grandkids love them with PB&J. A favorite for Hamburgers and Hot Dogs. I make the dough in my bread machine, following manu...

This made a great foundation for pulled pork sandwiches. Was disappointed that there were not any leftover. The family ate every one!

My only confusion with this recipe is Step 5. That's a third rise. I've never risen bread more than twice so after the 1 hour in the bowl, punch down, divide into buns and rise again for 1 hour,...

Tried it tonight with bbq pulled pork and it was amazing! I made them so they were the size of hamburger buns, made 6. I did do 2 tsp of yeast as opposed to 1 1/4 tsp. They rose beautifully and ...

I tried this recipe twice exactly as directed. The first time, the dough didn't rise, and I thought maybe I had dead yeast so I tried a second batch with new yeast. It didn't rise sufficiently...

This was a great recipe, and I think it can be adapted perfectly for crescent rolls at Thanksgiving.

I halved the sugar and they were still a bit sweet for sandwich buns. Would make perfect dinner rolls, though. I also omitted step 5, and they came out super soft, fluffy and delicious.