Kitchen Corner

August 9, 2009

Soft Sandwich Buns

After a first attempt on water roux recipe of milk crisp buns, here is my second attempt on this sandwich buns.
I've been using a hotdog bun recipe for my sandwiches and thought it's the softest bun recipe I could use. However, this new recipe really make me fall in love with it because its softness really surprise me and stay fresh for few days.
It's fun looking at the doughs baking in the oven while it's inflating. I like its chubby look.
Sandwich could be my everyday meal, no matter is breakfast, lunch, dinner or snack. Baby spinach, tomato, ham and cheese is the best sandwich ingredients for me.
These soft buns could use for making different kind of sandwiches, like egg mayonnaise, tuna, curry chicken..... you name it! I'll definitely put this at my dining menu.
Recipe for the 9 buns (approximately 60g for each dough): 195g bread flour / 90g plain flour / 12g milk powder / 30g caster sugar / 6g salt / 6g yeast / 60g beaten eggs / 65g water / 75g water roux / 45g unsalted butter
Recipe for the water dough "water roux": Cook 250g water with 50g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. The amount of water dough here would be more than a recipe required, you could store it in a the fridge for 2 days, if the color turn to dark grey, feed the bin :P OK OK don't waste it, use it for making other doughs before it turn to dark grey color OK!
Methods:
  1. Put all the buns ingredients for kneading until smooth and elastic and the dough no more sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.
  2. Divide the dough into even size of 9 portions and shape it into smooth ball shape. Let is rest for 10 minutes. Flatten each dough with your hand and roll it out in longish shape. Roll it up to a sausage shape and seal it tightly.
  3. Prepare some water on a clean plate and place a kitchen towel on the top. Damp the surface of each dough and run the damp surface around a bowl of sesame seeds. Place on a baking tray and let the dough proof for 40 minutes.
  4. Bake at 180C for 15 minutes. Sandwich the buns with your favorites ingredients, enjoy!

18 comments:

Honey Bee Sweets said...

Nice sesame sandwich buns. ;) Can imagine how fragrant it is, yummy! I bet if you toast it the next 2 days, it's gonna be delicious too. ;)

Happy Flour said...

Hi Kitchen Corner,

Oh, these are so nicely baked. It look delicious. :) Can I have one for my breakfast.

Food For Tots said...

I can't resist the temptation to have a bite of your nice looking buns. They are perfectly baked! Awesome!

Sylwia said...

How I love good buns!!! These are must try for me! I love your blog!!!

bakingoncloud9 said...

These buns look lovely & cute, just like those we had at the bloggers' party! Bread is really your forte ;-)

Snooky doodle said...

these are beautiful! I m not good at bread making :(

Anju said...

Hi Grace,

Lovely recipe as usual, i have left an award for you on my blog, please come by and pick it up when you have some time.

Kitchen Corner said...

Hi Honey Bee Sweets,
Thanks for your compliments! It stayed fresh and soft until the second days. For the 3rd day, I warm it up at 100C for about 3 minutes and it turn back to the soft texture again. Amazing!

Hi Happy Flour,
Thanks! I know you can make it even better. Try it yea!

Hi Food For Tots,
Hi Sylwia,
Thanks for your lovely words!

Hi bakingoncloud9,
Oh.. thanks! You still remember the buns at the party. I find this recipe is even better.

Hi Snooky doodle,
I'm not very good at bread making too! It's all about the recipe which given quite a simple steps that easy to follow. You could make very nice cake which I'm not really good at.

Hi Anju,
Thanks very much!

Talita said...

Incredible! I couldn't imagine those are homemade buns! Looks really soft and delicious! I'll bake them soon!

Missy said...

ur sesame buns look so perfect! you knead by hand and it turn out so beautiful! kudos!

Shermin said...

Grace, you made very nice sandwich buns! I thinking to try these 2days. Can ask after transferring the 'water roux' to a clean bowl, how long do i cover with the cling wrap before making the buns? When combining the buns ingredients, can i use a bread machine instead?

Thanks,
Shermin

Kitchen Corner said...

Hi Shermin,
You can use the water roux once it's completely cool down. You could use bread machine for the kneading process. Enjoy!

dilshad said...

these buns looked so good on your site, i tried to make but it didnt come out as expected. mine didnt raise as much as i expected and was very heavybut it did taste good (is that the way it should be).i followed the recipe to each note. I was expecting a lovely light bun. Another question, your liquid are all in grams. am i to assume that you mean ml.?if you can think of what i did wrong, please tell me, would like to try this again.

dilshad said...

these buns looked so good on your site, i tried to make but it didnt come out as expected. mine didnt raise as much as i expected and was very heavybut it did taste good (is that the way it should be).i followed the recipe to each note. I was expecting a lovely light bun. Another question, your liquid are all in grams. am i to assume that you mean ml.?if you can think of what i did wrong, please tell me, would like to try this again.

Kitchen Corner said...

Hi dilshad,
The dough and bun should be light but not heavy. I knead the dough quite a long time for more than 40 minutes. The recipe book I followed are all in grams so I measure all my ingredients in grams too. I'm not sure it works for ml. Please try again, hope you will get it right soon. Cheers!

Philomena Seah said...

Hi Grace

How come my bread doesnt inflate like yours when they are baking in the oven? Normally i will let it proof for 90mins before I baked them. The baked bread is soft juz that it doesnt inflate like yours.

Tks
Philomena

Kitchen Corner said...

Hi Philomena,
This recipe only required 40 minutes for the 2nd proofing. I'm not sure whether it's over proofing or not.

Philomena said...

Hi Grace

I tried the bread today, very soft & fluffy. I used my kenwood mixer to knead the dough for a good 45 mins but was unable to achieve the window pane when I tried to stretch the dough. It was still sticky, but I stop kneading & let it proof for 40 mins. It turned out good too.

Tks
Philomena