I have never made sandwich buns before. I was worried that these would come out too soft to hold the sandwich fixings.
The batter is very sticky. And it’s spongy . . .
The buns rose nicely during each stage of the process. I made the buns a little smaller than I probably should have – they are somewhere between a slider and a large bun in size.
This is probably a good thing. I am serving them with the Zippy Beef on Buns for football Sunday. The Zippy Beef recipe makes a sloppy Joe like sandwich. I think that if the bun is too big with messy sandwiches that it makes them fall apart easier.
I don’t think this will happen with these buns. They are firm on the outside and soft on the inside.
The egg wash on the top gives them a lovely golden color. I put sesame seeds on half the buns right after the egg wash.
Great recipe – great buns!
SANDWICH BUNS
1 ¼ Cups Scalded Milk
1 Envelope Yeast
¼ Cup Lukewarm Water
3 ¾ Cups Sifted Flour
½ Cup Sugar
1 Teaspoon Salt
2 Eggs, Beaten
2 Tablespoons Shortening
Cool milk to lukewarm. Dissolve yeast in warm water. Add to milk. Stir in 3 cups flour, cover and let rise for about 1 hour. Add remaining ingredients, cover and let rise until doubled in bulk. Punch down and knead for 3 minutes. Shape into bums, cover and let rise again until doubled in bulk. Brush tops with beaten eggs; add sesame seeds if desired. Bake in 375 degree oven for 25 minutes.
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