SOFT SANDWICH BUNS
"I bake these soft and golden sandwich buns a few times a week because my whole family loves them," reports Lesa Young of Turpin, Oklahoma. "I made 300 for a wedding reception and received compliments for weeks afterward."
Provided by Taste of Home
Time 20m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide dough in half. Roll each portion to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Brush tops with melted butter. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 10-15 minutes or until lightly browned.
Nutrition Facts : Calories 126 calories, Fat 3g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 130mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
THIN SANDWICH BUNS
I've tried to make a low calorie homemade bread for years. When they came out with thin buns, it inspired this recipe. One sandwich bun is 1 Weight Watcher point. TIPS: You'll need a 4" biscuit or cookie cutter for these to be consistent. The vital wheat gluten improves the texture and rise, but you don't have to use it. Just add 2 more tablespoons of flour if you omit it. And white flour will work just fine if you don't want whole wheat. Just add more flour in place of the extra bran called for in the recipe. Of course, the nutritional info will be different. Enjoy! Kathie
Provided by katho
Categories Yeast Breads
Time 1h42m
Yield 16 buns, 16 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl sprinkle the sugar over the warm water, then do the same with the yeast. Add the egg and oil and combine. In a separate container, use a fork or a whisk to stir together the flour, bran, wheat gluten, and salt. Add 1/2 of this mixture to the wet ingredients and blend. This is the sponge.
- Let rise 30 - 45 minutes.
- Add rest of flour mixture and knead for about 5 minutes. I use my stand mixer with the dough attachment. This dough will be sticky.
- Spray 2 cookie sheets with cooking spray. Divide dough into 16 equal portions. This is a wet dough so instead of adding any additional flour, I weigh the dough on a food scale and divide it by 16. Then I weigh out each portion and put 8 on each cookie sheet. Don't worry about how it looks now.
- Take a 4" biscuit cutter and place it over one of the dough portions. If you wet the inside of the cutter as well as your fingers you can spread the dough into a perfect circle by using your fingers to flatten it to the inside edge of the biscuit cutter. (These will be very thin but they will rise). Remove the cutter, re-wet the inside and use it to do the same thing to the remaining 15 buns.
- Preheat oven to 350 degrees. Let the buns rise until double in bulk, about 30-45 minutes.
- Bake in a preheated 350 degree oven 12-15 minutes until golden brown. Don't overbake. Cool the buns and then cut them in half for sandwich buns.
- Edit Note: Since I first started making these I've made 2 changes. One is that I make them in muffin top pans sprayed with Pam. No cutting involved.
- The other thing is that I use oat fiber instead of the wheat bran. I ordered oat fiber online. It is NOT the same as oat bran and is in many things these days, so I decided to try it instead of wheat bran. It is very high fiber, few calories, and pleasant tasting. Just use in moderation. In this recipe I use only 1/4 cup. It is 5 calories and 26 grams of fiber for the 1/4 cup. Also, it is more mild tasting than the wheat bran.
- Each bun has 108 Calories; 1g Fat; 5g Protein; 20g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 124mg Sodium.
SOFT SANDWICH BUNS (DOUGH HOOK MIXER VERSION)
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.
Provided by pixelkate
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 3h10m
Yield 14
Number Of Ingredients 9
Steps:
- 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.
- 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.
- Place in lightly greased bowl, cover, and let raise in warm place until doubled (about 1 hour).
- 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.
- Brush tops of buns with melted butter. Cover and let rise in a warm place until doubled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven until lightly browned, 10 to 15 minutes.
Nutrition Facts : Calories 149.8 calories, Carbohydrate 24.3 g, Cholesterol 21.6 mg, Fat 3.7 g, Fiber 0.7 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 156.8 mg, Sugar 4.7 g
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