Soft Sandwich Buns (Dough Hook Mixer Version)

Soft Sandwich Buns (Dough Hook Mixer Version)

pixelkate 0

"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."

Ingredients 3 h 10 m {{adjustedServings}} servings 185 cals

Serving size has been adjusted!

Original recipe yields 14 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

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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.
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Reviews 19

  1. 21 Ratings


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.


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.