These soft, golden sandwich buns are designed to hold up to hearty fillings—like saucy pulled pork—without falling apart, while still delivering a pillowy, melt-in-your-mouth texture everyone loves. Crafted with our fan-favorite all-purpose flour blend, this recipe strikes the perfect balance between strength and softness.
Whether you’re building the ultimate pulled pork sandwich or upgrading your everyday burgers, these buns bring bakery-quality results straight to your kitchen.
Ingredients
- 5 cups (600g) Stone-Ground All-Purpose Flour
- 1½ cups (360g) whole milk, warm (75–80°F)
- 1 large egg
- ¼ cup (60g) sugar
- 2 tsp (12g) salt
- 1 Tbs (10g) instant yeast
- 5 Tbs (70g) unsalted butter, softened
- 1 Tbs (20g) honey
- 3 Tbs (20g) dry milk powder
Directions
- In a large bowl, whisk together: flour, sugar, instant yeast, salt, and milk powder. Add warm milk, egg, and honey.
- Mix until a shaggy dough forms and no dry flour remains.
- Cover the dough and let rest for 20–30 minutes.
- Add the softened butter in small pieces, mixing it in gradually. Knead (by hand or mixer) until the dough is smooth and elastic, soft and slightly tacky.
- Place dough in a lightly greased bowl, cover, and let rise at room temperature for 1.5-2 hours. During this time, perform 1-2 gently folds. Dough is ready when it has increased by about 70%.
- Turn dough onto a work surface and divide into 12 equal pieces (~90g each). Shape each piece into a tight ball by tucking the edges underneath.
- Place on a lined baking sheet, spaced apart. Each ball should be about 3-3.5 inches wide.
- Cove loosely and let rise for 45-75 minutes until buns are noticeably puffy and dough springs back slowly when lightly pressed.
- Whisk together 1 egg and 1 Tbs milk. Brush lightly over the tops of the buns for a shiny, golden finish.
- Bake at 375°F for 15 minutes until golden brown and internal temperature is 195°F.
- Cool completely on a rack before slicing and enjoy!
