I don’t really consider myself a baker. I’d like to be a baker. But, sadly, I’m not.
After many an over-cooked muffin and un-risen bread loaf, I have come to accept this weakness of mine in the kitchen. However, I still foolishly have aspirations to, one day, be the Barefoot Contessa run a small bakery on some cute street corner. So, I keep trying. And trying.
Slowly, but steadily, I have sharpened my baking skills with recipes for pizza dough, cookies and cake, but I consider myself a work-in-progress nonetheless.
These egg bread buns, however, make me look like I’m a baker. They always come out of the oven with a thin crust on top, a crunchy cornmeal layer on the bottom and the perfect spongy middle.
Though I’m usually a huge fan of bread in any shape or size, what I like so much about these buns is they make me look good don’t overwhelm the sandwich or burger. I’ve used these buns with pulled pork sandwiches, spinach and feta burgers with garlic aioli, hamburgers and turkey and cheddar sandwiches. I’ve just added some butter and had them along with some tomato soup or hearty beef stew.
I have made them into hot dog buns and used them on meatball subs. They are also great just by themselves with a little bit of butter and honey. Seriously, these buns are that versatile.
- 1/2 cup milk
- 1/4 cup warm water
- 1 large egg
- 2 tbsp unsalted butter melted
- 2 cups bread flour
- 3/4 tsp kosher salt
- 1 1/4 tsp yeast
- Place all ingredients in a bread machine according to the manufacturer's instructions. Program for the Dough cycle and press Start.
- Lightly dust a pizza stone with cornmeal (if you don't have a pizza stone, you may line a baking sheet with parchment paper instead).
- After the bread machine finishes, remove the dough and place on a lightly floured surface.
- Divide into 6 equal portions for hamburger/sandwich buns or 7 equal portions for hot dog buns.
- Form the hamburger/sandwich buns into tight rounds. If making hot dog buns, roll into tight rounds and then flatten into ovals by rolling up each portion tightly to make a cylinder.
- Place the buns on the pizza stone (or baking sheet) at least 1 inch apart. Cover lightly with plastic wrap and let stand for 40-50 minutes. If buns have not risen to desired size, allow to rise for an additional 15-25 minutes, depending on desired size.
- Twenty minutes prior to baking, preheat oven to 375 degrees. Place the pizza stone in the center of the oven and bake until lightly browned, 15-22 minutes, depending on the size of the roll. Start checking the buns at 11 minutes to be safe.
- Remove immediately to a cooling rack and cool thoroughly before slicing.
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Jeff says
October 20, 2018 at 3:11 pmThis recipe is horrible, followed the directions to a tee and it came out sticky, had to continue adding more flour until the stickiness went away and even then it still was tacky and shredded apart and would not knead well. I am a complete novice and it was not easy to fix this because I don’t know what causes the stickiness. I would not recommend this, it was extremely frustrating.
Shari says
September 18, 2018 at 11:13 amCan I make these with a stand mixer? I don’t have a bread machine
Sherry Murphy says
March 26, 2018 at 9:02 amI love this recipe and I make it two or three times a week. I searched for a bread recipe that had no sugar and stumbled upon this gem of a recipe. I make it exactly as stated and it comes out perfect every time. We use it for sandwiches, hamburgers and it is also great for breakfast with butter and jelly or cinnamon. Thank you for posting this recipe!
I love this recipe and I make it two or three times a week. I searched for a bread recipe that had nomsugarmand stumbled upon this gem of a recipe. I make it exactly as stated and it comes out perfect every
Sherry Murphy says
March 26, 2018 at 9:03 amOops sorry I posted a duplicate.
Paty says
January 11, 2018 at 11:04 pmCan I make this in a KitchenAid mixer?
Fawn Neun says
January 10, 2018 at 10:42 amAm I the only one that had to work in a whole cup of flour after the first rise just to handle and shape the dough?
Dustin says
May 13, 2017 at 11:24 pmLove these
Maha Khan / sooperchef.pk says
May 9, 2017 at 3:57 amWow This Is great recipe.I love Your Way of making Recipe.I am going to make this recipe for my family now.
Lissette says
June 12, 2013 at 8:47 amI want to try and make these tonight, can I use all purpose flour instead of bread flour? I don’t have any at home. Thanks!
lacey - a sweet pea chef says
June 12, 2013 at 9:08 pmYes, you can use regular flour. Bread flour helps to make the bread more chewy, but it’s also possible to use reg ap flour
Mei says
March 1, 2013 at 10:24 pmMade this today! Tasted yummy! Went well with the pulled pork. Added extra 1/4 C of flour. Also added 1 tbsp of sugar. Did an egg wash with sesame seed. Thanks for the recipe.
Sarah says
March 16, 2012 at 1:00 pmLove this recipe. I use goats milk, due to my boyfriend being allergic to cows milk, and I also add a tablespoon of sugar. Made them the other day and they went down a storm. I’m making them again tonight, they are currently rising downstairs. This time I’ve double the recipe to make 12 buns, shaped them into rosettes, and I’m going to brush with and egg wash, and sprinkle on some sesame seeds. Hoping they’ll be as yummy as the first time. Thanks for the recipe! 🙂
Maria says
February 20, 2012 at 8:36 pmYour recipe looks amazing. I’m looking for a bread machine. What kind do you have?
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Sonia says
September 28, 2011 at 7:03 pmTried this recipe last night, it was really good! I added some sugar to give it a sweet taste. Really Easy too! I don’t have a bread machine but they turned out just as good. I’ll definitely make it again. Thank you!
Hannah says
December 6, 2011 at 6:46 pmSonia : On behalf of a my sweet bread-loving husband, I am curious how much sugar you added; 1-2 tsp., perhaps?
Lacey : Sans breadmaker myself, I will attempt these rolls as I do all my dough, via my KitchenAid stand mixer. If my mommybrain complies, I will try to report back with the results of this method (as you requested a report from the handmade attempt) — I don’t anticipate any problems, only deliciousness. Thank you for taking the time to share your wonderful recipes despite being a busy Mommy, etc. yourself! 🙂
lacey - a sweet pea chef says
December 8, 2011 at 2:24 pmGood luck, Hannah! I’m excited to hear your results 🙂
Simone says
June 2, 2011 at 1:39 pmHello Lacey, I was going to make it but I was in doubt about what kind of yeast did you use? It was active dry east or instant dry yeast? thank you very much!
lacey - a sweet pea chef says
June 3, 2011 at 12:48 pmI actually use Bread Machine Yeast when I make doughs in my bread machine, but you should be able to use Active Dry Yeast without a problem. Good luck!
fitness girl says
January 31, 2011 at 9:03 pmhi,
Egg bread buns looks delicious maybe I should consider myself experimenting this next week……
And I’m just a little bit confused can it serve as substution for a burger???
lacey - a sweet pea chef says
January 31, 2011 at 11:12 pmI hope you try them out! I use it as a hamburger bun, a sandwich bun or even just a roll alongside a soup. It’s a very versatile bun 🙂
Rebecca says
August 11, 2010 at 10:03 amCan you give info on baking these from scratch, without a bread machine?
lacey - a sweet pea chef says
August 11, 2010 at 2:42 pmHi Rebecca! Well, you happen to be my guinea pig, as I’ve never made this particular bread recipe by hand.
To make the dough by hand, combine 2/3 of the flour along with the other dry ingredients in a large bowl, form a well in the center and pour in the wet ingredients. Gradually incorporate the dry ingredients into the wet with a wooden spoon, whisk, fork or your hand. Your goal at this point is to create a smooth and creamy mixture. Once this is accomplished, try not to over-mix. Mix in the remaining flour, bit by bit, until the dough is sturdy enough for kneading. Turn the dough onto a lightly floured surface and knead for approximately 5-10 minutes, until the dough bounces back when lightly pressed. Lightly cover the dough at this point with a damp cloth or plastic wrap and let sit until doubled in size. Once doubled in size, follow the directions above and form the buns.
I hope this helps you make the dough by hand. I’d really appreciate it if you can share how these instructions worked for this dough. Good luck and enjoy!
Elizabeth says
July 27, 2010 at 7:21 amheyy can I just transfer the dough into a bread tin without making the buns? will it drastically affect the texture and the timings for the baking? =]
Sweet Pea Chef says
July 27, 2010 at 8:42 amHi Elizabeth! I’ve never tried this recipe in a loaf before, but you have me intrigued! I did a little research for you and it looks like you would need to bake the loaf for about 45-60 minutes instead. I’m very interested to know how it turns out if you try it! Good luck!
Dustin Baier says
July 26, 2010 at 6:13 pmI love these. They make great hamburger buns.
Sweet Pea Chef says
July 26, 2010 at 9:48 pmDustin, they sure do!
Steph@PlainChicken says
July 25, 2010 at 11:13 amThese look great! I am going to bookmark these to try – maybe next weekend. They look really good!
Sweet Pea Chef says
July 25, 2010 at 6:13 pmHi Steph! Thanks, I’m so glad you think so! I love them and I hope you will too 🙂
Peggy says
July 24, 2010 at 4:32 amI’m in the same wanna-be baker boat as you, but it definitely looks like you’re more advanced than me! Can’t wait to try these out!
Sweet Pea Chef says
July 24, 2010 at 7:37 amPeggy, I hope you do because they are really good. Maybe they’ll help you look like a baker too! 😉
Memoria says
July 22, 2010 at 8:53 pmThese buns look absolutely AMAZING!! I’m bookmarking this recipe.
Sweet Pea Chef says
July 22, 2010 at 9:08 pmHi Memoria! Thanks for the comment and the bookmark! Feel free to come back and share how it goes when you try them 🙂