Recipe by pixelkate
"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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1 1/4 cups
milk (70 to 80 degrees F)
1 1/4 teaspoons
active dry yeast
2 3/4 cups
butter or margarine, melted
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 flour but that is a variable that changes with so many factors anyway. I add flour until the dough feels right, not exactly as called for. I ended up letting the dough mix in the mixer for about 7 minutes total between low to medium speed. The dough was a soup before adding the rest of the called for flour. I added some milk to the melted butter to brush the rolls. My last proof time was less than called for and the rolls continued to puff up while cooking. I hand shaped them and baked on silicone mats (see the picture I posted). I made 10 rolls that fit burgers well. These are not flaky like store bought rolls but they are an even better texture, reminiscent of pizza rolls (gluten formation dependent on mixing times). They are fairly light and springy. Although they puffed a bit tall, they compress easily when biting.
I will preface this by saying I am new at breads, and new at my stand mixer. I would call this a rather "involved" recipe that didn't turn out how I expected it to. I was looking for "lighter than air" or fluffy sandwich rolls. I followed recipe to the letter. While good, they are heavier than I would like. Unfortunately Allrecipes doesn't allow feedback for where I may have mis-stepped. I will stick to other forums for complex recipes and keep Allrecipes for the simple. I am probably to blame for lack of success!!
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 manufacturer's instructions for order of ingredients. (Hint: I always sprinkle the sugar over the flower, dividing the salt on either end of pan, and putting the yeast in an indentation in the center. The sugar aids the yeast, but the salt will kill yeast if it touches it.)
I shape the 12 rolls for King Arthur's Hamburger-Roll pans which have been greased with Crisco shortening. AFTER the rolls have risen to a large size, I carefully brush the tops with a mixture of 1 Tablespoon Milk, 1 Egg Yolk, beaten, and 1/4 teaspoon Salt using a Fan Art Brush. Bake at 350 degrees for 10 minutes or until tops are light golden.
This made a great foundation for pulled pork sandwiches. Was disappointed that there were not any leftover. The family ate every one!
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 were so soft. Will definitely be making more of these in the future!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Soft Sandwich Buns (Dough Hook Mixer Version)
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 35
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