Soft Sandwich Buns

This recipe has been a mainstay of my family’s gatherings for about 10 years now-or at least since my family started using a bread machine.  These buns are just a little bit sweet, a little buttery, and melt-in-your mouth delicious.  They’re very soft but have enough character to stand up to some pretty aggressive fillings like Pulled Pork.  They’re as close to perfect as I can think buns can be.  Here’s the recipe:

Soft Sandwich Buns

1 1/4 cup milk

1 pkg. instant yeast

1/4 cup sugar

1 egg

3 T butter, melted, divided

3/4 tsp salt

3 3/4 cup bread flour

Heat milk to about 105 degrees.  Mix milk, yeast, and sugar in the bowl of your stand mixer (or a mixing bowl if not using a mixer).  Let the yeast proof until foamy.  Add 2 T butter and then the egg and mix thoroughly.  Then add 3 cups of the flour.  Beat with the paddle attachment until the dough comes together.  Switch to the dough hook and add another 1/2 cup of flour.  At this point, start kneading.  Add flour as necessary to make a slightly sticky dough.  Knead for 5-10 minutes or until soft and elastic. 

Place into an oiled bowl, cover, and let rise in a warm place until double.  Punch down the dough and roll out until it’s about 3/4 inch thick.  Cut into 3 inch rounds and place onto an ungreased baking sheet.  Cover and let rise until double.  Preheat oven to 350 degrees F.  When ready to bake, brush the buns with the remaining melted butter.  Bake for 15-20 minutes or until lightly golden brown.  Remove from oven and immediately transfer to a cooling rack. 

Here’s what they should look like:

Enjoy!