Tuesday, January 8, 2013

Sandwich Buns



I thought I'd share the recipe for the rolls I make most often - the ones that get replenished as soon as there are no more in the freezer. These buns are great for packed lunches or breakfast. I slice them before freezing so they are ready to assemble while still frozen. I love the 35-year old Braun kitchen machine (stand mixer) that I inherited from my mother-in-law, because I can do larger recipes in it. She hardly used it (preferring the by hand method) but I make up for it. The recipe below is scaled down in size to, hopefully, fit a Kitchen Aid.
 
Ingredients:
  • 2 eggs
  • 1/2 cup melted butter (warm)
  • 3 cups warm water (part milk, if you like)
  • 2 tsp salt
  • 2 Tbsp sugar
  • 2 Tbsp instant yeast
  • 7 - 8 cups flour - mix of (unbleached) white and multigrain or whole wheat
Method:
  1. Beat eggs and add in warm (not hot) melted butter and liquids.
  2. Add salt and sugar. Do not forget the salt.
  3. Add 2 cups flour and instant yeast.
  4. At about  this point, if you are using a stand mixer, switch to the dough hook attachment.
  5. Continue adding flour, one cup at a time, waiting after each until well incorporated.
  6. Turn into large mixing bowl and continue working it with oiled hand if needed. Ready dough should be easily shaped into a ball and feel like a baby's bottom.
  7. Cover with a tea towel and plastic bag.
  8. Rise one hour on kitchen counter.
  9. Pinching off a large handful at a time, form buns by pinching off a small egg-sized ball. The pinching action in not unlike making a fist, but using only your forefinger and thumb. I am right handed, but use my left hand. (The right hand is there to help along to push or catch.) Place on greased cookie sheets. Do not worry if these do not look perfect. Leaving an inch or two between them will give room for spreading. Once you have a sheet full, you can take each bun and lightly squeeze it through your thumb and forefinger once more, pushing with the other hand underneath. They will round out nicely and more so as they rise and bake. If you like, you can cut a small slit, using a serrated knife, on the top of each bun.  Placing them close together will make them into pull-apart-rolls. 
  10. Cover again with tea towel and plastic. Rise one hour. 
  11. Preheat oven to 400F  and bake18-20 minutes. Remove from pans and cool on wire racks.
  12. Yields 3 dozen - freeze once cooled - on same day to keep fresh. 
PS ~ if you cannot get multigrain flour where you live, simply mix 2 1/2 cups whole wheat with a cup of rolled oats. If you live in the US, adding a tablespoon of vital wheat gluten may help to get a better rise.
 
 
Posted by Picasa

30 comments:

  1. I wish you would do a video of making these sandwich buns, I am so intimidated by bread recipes. They look wonderful.

    ReplyDelete
    Replies
    1. I was too! It took me several tries before I was able to make even sized buns, then I found a trick!!!! I bought a $10 digital scale, weighed the whole lump of dough, % 12,24,36,48.... and weighed each piece of dough, formed them into buns and voila, looks like the bakery!!!:)
      Melanie

      Delete
  2. I have personally tasted these sandwich buns made by Anneliese that she packed for our picnic lunch enjoyed by a lake near Whistler...great memories and good food! :-)

    ReplyDelete
  3. I am so thrilled to have found your blog! I want to try each and every recipe. These sandwich rolls look amazing. I can't want to try them.

    ReplyDelete
  4. I will make these in a food processor. Mix up the liquids and yeast, then put 3 cups of the flour in the processor, add half to less of the liquid and mix it up. Toss this into a big bowl while you do the next batch, it would take about 2 1/2 small batches. Then just knead it all together in the big bowl! Its not as easy as your Braun, but easier than doing it all by hand!

    Cheers, and thanks for the great recipes (to all of the girls),

    Jo in MN

    ReplyDelete
    Replies
    1. Great idea, instead of going through all the steps twice in sequence. Smart :)

      Delete
  5. Great memories of my Mom making buns. Better than zweibach, in my opinion.

    ReplyDelete
  6. I could make these in my bread machine on the dough setting and then do the "raising" thing, couldn't I??

    How do you freeze bread and rolls so they don't get freezer burned?

    ReplyDelete
    Replies
    1. Colleen, I don't know the amount of ingredients a bread machine can handle. If you take it out to rise as soon as the dough mixing cycle is done, it may work ... it can obviously handle more flour than if you would let it rise in the machine. There is no harm in trying, right? I slice the buns before packing them into zip-lock bags and have not had problems with freezer burn. They disappear too quickly.

      Delete
    2. Colleen, I made these yesterday in my bread machine. My machine says it makes up to a 3lb loaf. I always use my bread machine to knead and rise my dough then I bake in the oven (even when making loaves).

      After the buns cool I stick them in a Ziploc freezer bag and remove the air. Never have freezer burn problems either.

      This recipe is so good. My 7 year old daughter ate 3 of them yesterday!

      Delete
    3. This is good to know .... did you use the whole recipe and even let the dough rise in the breadmaker? Like you said, it is also important to let the buns cool competely before freezing. Thanks, Paula!

      Delete
    4. Yep, made the recipe just as written. I just changed the order things went into the machine. All the wet first then all the dry and finally the yeast. Just have to watch it doesn't rise out of the machine :)

      Delete
  7. Mmmmm - comfort food and deliciousness!!! Thanks for your tutorial on how to do this!

    ReplyDelete
  8. What a wonderful recipe. I have a 25 year old Kitchen Aid that has made a LOT of bread in my kitchen. My usual recipe (or 2 loaves) takes 5-6 cups of flour and that is a full bowl for my mixer. I think I may have to cut your recipe down just a little more, but I would love to try it. I like the idea of pre-slicing before they go into the freezer.

    ReplyDelete
  9. Can you do this with regular yeast??

    ReplyDelete
    Replies
    1. You sure can! Just proof your yeast with warm water and sugar the way you normally would ... then subtract that amount of water/sugar in the recipe.

      By the way.. for those who want to cut down on the size... it's not difficult.
      Use 2 cups liquid, rather than three ... that will cut down the flour amount by a few cups. (my guess is you would use 5 cups flour) Not sure how much exactly, but I add flour to the liquids until it lets go of the sides of the bowl and forms a ball around the dough hook (if using a mixer with a dough hook)or .. if kneading by hand.. until you can shape a ball that also lets go of the sides of the bowl .. . flour is well incorporated and dough feels kind of bouncy when poked.

      Delete
  10. I was planning on making buns today anyway. This is nearly the same as my recipe, but I decided to follow yours instead. Very yummy! My house is like yours, I just keep making them, freezing them and making more sandwiches. The routine has no end.

    ReplyDelete
  11. THANK YOU! THANK YOU! THANK YOU!

    ReplyDelete
  12. Memories of my mom and her bun making days as well! They look so good! Too bad my body is not taking too well to gluten anymore!

    ReplyDelete
  13. These look wonderful. I just got my cookbook in the mail today.... a wonderful Christmas present from me to me, lol! It's lovely and I'm going to have a great time using it!

    ReplyDelete
  14. I made these yesterday...My family says they tasted GREAT! (I can't eat them I am gluten free)..but rave reviews from the kids! Thanks so much for sharing!

    ReplyDelete
  15. Funny thing, I made buns yesterday, too. :D Although, I made my Mom's recipe. Yum. The house smells so good. I form my buns differently. I cut off small 'chunks', place it on the counter with my hand cupped over top, fingers and palm touching counter. I then make circles on the counter and the bun 'chunk' becomes nice and smooth all the way around-a nice round ball. Thanks for sharing! :D

    ReplyDelete
  16. Have you considered putting a Pinterist link on your site?

    ReplyDelete
  17. I was excited to get this post for sandwich buns. I want to start making all the bread for our family--a new thing I want to explore this year. I have pizza crust, dinner rolls and french bread down. I was hung up on sandwich buns until yesterday! Thanks. I'm eager to try this recipe.

    Also, I also need to make gluten free-do you have any GF conversions for this recipe? My husband really like the GF pizza crust in your cookbook.

    ReplyDelete
    Replies
    1. That is a great accomplishment already! As to these rolls, I have no idea about how to bake gluetn free, except what I've seen on Julie recipes and noticing gluten free ingredients added to the baking aisle. But I will check with Julie. Maybe she is ready for another challenge. =)

      Delete
    2. Hi ! Anneliese asked me to respond to you ... Just this week I have worked on a recipe for gf hamburger buns that are quite good ! I'm going to be posting them on the 25th if you want to check back then to get the recipe! julie

      Delete
  18. Yes - these are really good. I used 1 cup milk & 2 cups water. I also used 3 cups whole wheat flour and white for the remaining amount. Very good buns! Marlene from Winkler, Manitoba, Canada

    ReplyDelete
  19. They worked!!! I have trouble making buns. They usually turn into rocks. This recipe makes lovely, light and airy buns. I mixed the water, yeast, sugar and salt together and let it sit for 20 minutes. Then mixed everything together. I place the bread bowl on a dining room chair and knead it there. Makes it much easier. (tip from my mother in law)

    I am no longer afraid to make buns! TY

    ReplyDelete
  20. Hi Anneliese - could this be used to make loaves?

    Thanks ~

    ReplyDelete