|Nutritional Guidelines (per serving)|
|Servings: 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||15%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These soft, delicious yeast buns are perfect for pulled pork, chicken, or shredded beef sandwiches. Not only are they great with barbecue; they are excellent buns for burgers or really any type of sandwich. The yeast buns also make a nice accompaniment to any dinner.
The recipe uses a kaiser roll stamp to make an impression on the rolls. If you don't have a stamp, flatten the dough balls slightly with your hand before the second rise.
- 3 teaspoons instant yeast
- 1 cup water (room temperature)
- 1 cup milk (room temperature)
- 5 cups all-purpose flour (23 to 25 ounces)
- 1 1/4 teaspoons salt
- 1 1/2 tablespoons granulated sugar
- 2 tablespoons butter (melted)
- For the Egg Wash:
- 1 large egg
- 1 tablespoon water
Gather the ingredients.
In a mixing bowl or in the bowl of a stand mixer, combine the yeast and 1 cup of water. Let the mixture stand for 5 minutes to fully hydrate the yeast.
Add the milk, flour, salt, sugar, and melted butter to the yeast mixture. Mix until the dough is formed. Knead by hand on a lightly floured surface or with the dough hook attachment of the stand mixer until the dough is smooth and elastic. This should take about 10 minutes. Add more flour in small amounts, as needed to keep the dough from sticking to your hands, bowl, or other surfaces.
Grease a large bowl with oil or butter. Transfer the dough to the greased bowl and roll the dough over to coat it thoroughly. Cover with plastic wrap and let the dough rise for about 1 hour or until it has doubled in size.
Line baking sheets with parchment paper.
Punch the dough down and turn it out onto a lightly floured surface. Knead two or three times and let it rest for 5 minutes.
Cut the dough into ten 4-ounce portions (you'll have about 42 ounces of dough). Or make them smaller or larger if you like.
Shape the dough into tight balls and flatten slightly with the floured palm of your hand. Place them on the parchment-lined baking sheet(s).
If you have a kaiser roll stamp, stamp the tops firmly but do not cut through them. Dust the tops lightly with flour and turn the stamped rolls over so the impression is on the bottom.
Cover the rolls with a lightweight kitchen towel and let them rise in a draft-free place until doubled, or about 25 to 35 minutes.
Meanwhile, heat the oven to 400 F.
Sprinkle the rolls lightly with cornmeal and then, very gently, turn the rolls over so the impression (if you used a stamp) is now on the top.
Combine the whole egg with 1 tablespoon of water; whisk to blend. Lightly brush egg wash over each bun. Sprinkle with sesame seeds, toasted sesame seeds, poppy seeds or any other desired topping.
Bake sandwich rolls for 16 to 20 minutes, or until the buns are golden brown. The rolls will be about 200 F to 210 F in the center when done.
Serve the buns with barbecue, deli meats, or burgers, or serve them along with a hearty stew or beans.