Homemade Sandwich Buns for Barbecue

homemade barbecue buns or hamburger buns
Diana Rattray
Ratings (20)
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
280 Calories
11g Fat
36g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 280
% Daily Value*
Total Fat 11g 15%
Saturated Fat 4g 19%
Cholesterol 82mg 27%
Sodium 1030mg 45%
Total Carbohydrate 36g 13%
Dietary Fiber 4g 14%
Protein 8g
Calcium 137mg 11%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

 These soft, delicious yeast buns are perfect for pulled pork, chicken, or shredded beef sandwiches, and they are excellent buns for burgers as well. 

I used 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 baking.


  • 3 teaspoons instant yeast
  • 1 cup water, room temperature
  • 1 cup milk, room temperature
  • 5 cups all-purpose flour (22 1/2 ounces)
  • 1 1/4 teaspoons salt
  • 1 1/2 tablespoons granulated sugar
  • 2 tablespoons melted butter
  • F​or the Egg Wash:
  • 1 large egg
  • 1 tablespoon water

Steps to Make It

  1.  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 hydrate the yeast.

  2. 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 smooth and elastic, about 10 minutes. Add more flour in small amounts, as needed to keep the dough from sticking to hands, bowl, or surfaces.

  3. Grease a large bowl with oil or butter.

  4. Transfer the dough to the greased bowl, roll over to coat it thoroughly. Cover with plastic wrap and let the dough rise for about 1 hour, or until doubled in bulk.

  5. Line 1 large or 2 small baking sheets with parchment paper. 

  6. Put the dough on a floured surface and fold over a few times. Let rest for 5 minutes.

  7. Cut the dough into 3-ounce (roughly) portions (you'll have about 38 to 40 ounces of dough), so should have at least 12 portions.  

  8. Shape the rolls into tight balls and flatten slightly with the floured palm of your hand. Place on the parchment lined baking sheet(s).

  9. If you have a kaiser roll stamp, stamp the tops firmly but do not cut through them. Turn the stamped rolls over so the impression is on the bottom. 

  10. Cover the rolls with a lightweight kitchen towel and let them rise in a draft-free place for about 45 minutes. 

  11. Sprinkle the rolls lightly with cornmeal. Very gently turn the rolls over so the impression (if you used a stamp) is now on the top. 

  12. Heat the oven to 400 F. 

  13. Combine the whole egg with 1 tablespoon of water; whisk to blend.

  14. Lightly brush egg wash over each bun. Sprinkle with sesame seeds or toasted sesame seeds, if desired.

  15. Bake for 16 to 20 minutes, until the buns are golden brown. The rolls will be about 195 F in the center when done. 

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