I’m obsessed with making my own hamburger and sandwich buns! Finding an acceptable bun to buy at the market has become impossible. With ingredient lists a mile long full of all kinds of unhealthy sugars I’ve given up. I don’t understand why buns and breads are being bombarded with a ton of unnecessary sugars – some brands use three different kinds!
Just the thought of making my own rolls used to intimidate me. It only took one time to thoroughly hook me. And convince me I could never go back to buying them. Aside from the ease, they are far superior to any you can buy. Nothing beats a warm, soft, crusty roll straight out of the oven! All it takes is a little planning ahead.
I’ve professed my love for these very same buns before, a recipe that comes from King Arthur Flour. I’ve since made them using all white whole wheat (from King Arthur, of course!) and with bread flour, both successfully. They’re versatile and can be adapted to fit your specific needs and tastes.
For a soft(er) crust lightly brush melted butter over top; a beaten egg will produce a shinier, crustier finish. Use beaten egg to adhere poppy or sesame seeds over top, they stick better than with butter.
Need some ideas to fill your buns?