The best and only recipe you will ever need for sandwich buns

Ingredients

• 0.75 cup Milk (warm, heated in microwave for about 50 seconds)
• 1 tablespoon Quick‑Rise Yeast (instant yeast, works faster than active dry)
• 1 tablespoon Granulated Sugar (helps feed the yeast)
• 0.5 cup Water (warm (around 110°F))
• 1 large Egg (room temperature, beaten)
• 1 tablespoon Olive Oil (extra‑virgin recommended)
• 3.5 cup All‑Purpose Flour (sifted before measuring)
• 1 teaspoon Salt (adds flavor; optional but recommended)
• 1 large Egg (for wash) (lightly beaten with a splash of water)
• 0.5 cup Taco & Nacho Cheese Blend (shredded, adds flavor to half the buns)

Instructions

1. Warm the Milk

   Place 3/4 cup of milk in a microwave‑safe container and heat for about 50 seconds until warm (around 110°F).

   Time: PT1M

2. Activate the Yeast

   Add 1 tablespoon quick‑rise yeast and 1 tablespoon sugar to the warm milk, whisk thoroughly, and let sit for 2‑3 minutes until frothy.

   Time: PT3M

3. Combine Wet Ingredients and Flour

   Stir in 1/2 cup warm water, 1 beaten egg, and 1 tablespoon olive oil. Then add 3½ cups sifted all‑purpose flour and 1 teaspoon salt. Mix on low speed until a shaggy dough forms.

   Time: PT5M

4. Knead the Dough

   Switch the mixer to dough‑hook and knead for about 5 minutes, until the dough is soft, stretchy, and just slightly sticky to the touch.

   Time: PT5M

5. First Rise

   Grease the mixing bowl, return the dough, cover with a clean towel, and place in a warm spot (oven with light on) for 45 minutes, or until doubled in size.

   Time: PT45M

   Temperature: 80°F

6. Shape the Buns

   Punch down the risen dough, divide into 8 equal pieces (about 120‑130 g each), roll each piece into a smooth ball, then gently flatten and shape into a sub‑roll shape. Place on a parchment‑lined cookie tray.

   Time: PT10M

7. Second Rise

   Cover the shaped buns with a towel and let rise again for 45 minutes, until puffy.

   Time: PT45M

   Temperature: 80°F

8. Preheat Oven

   While the buns are proofing, preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

9. Egg Wash and Add Toppings

   Brush each bun lightly with beaten egg wash. Sprinkle shredded taco & nacho cheese blend on half of the buns; leave the others plain or add optional herbs/seeds.

   Time: PT5M

10. Bake the Buns

    Place the tray in the oven and bake for exactly 15 minutes, or until the tops are golden brown and the buns sound hollow when tapped.

    Time: PT15M

    Temperature: 350°F

11. Cool and Store

    Remove the buns, transfer to a cooling rack, and let cool for 5 minutes before slicing. Store as desired.

    Time: PT5M

Nutrition Facts

Calories

156

Protein

9.5 g

Carbohydrates

43 g

Fat

5.5 g

Fiber

1.5 g

Ingredient Substitutions

• Instead of Milk: Almond milk, Soy milk, 2% milk
• Instead of Quick‑Rise Yeast: Active dry yeast (use 1.25× amount)
• Instead of Granulated Sugar: Honey (reduce liquid), Maple syrup (reduce liquid)
• Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of All‑Purpose Flour: Bread flour, Whole‑wheat pastry flour
• Instead of Salt: Sea salt, Kosher salt
• Instead of Egg (for wash): Milk wash (milk + butter), Plant‑based egg wash
• Instead of Taco & Nacho Cheese Blend: Shredded mozzarella, Cheddar cheese

Equipment Needed

• Electric Mixing Bowl
• Electric Mixer with Dough Hook
• Measuring Cups and Spoons
• Microwave (optional)
• Parchment Paper
• Cookie Tray / Baking Sheet
• Oven
• Pastry Brush
• Knife or Bread Slicer (optional)
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Activating the yeast until frothy
• Kneading the dough to the proper stretchy consistency
• First rise until the dough doubles in size
• Shaping the dough gently to retain air pockets
• Second rise for a fluffy interior
• Baking at the correct temperature for the exact time

Chef Tips from the Video

• Use a kitchen scale for precise flour measurement; 1 cup ≈ 120 g.
• If you don’t have quick‑rise yeast, use active dry yeast and let the dough rise a bit longer.
• For extra flavor, add a pinch of garlic powder or dried oregano to the dough.
• Brush the buns with melted butter right after baking for a richer crust.

Troubleshooting

Storage

Refrigerator: Place in an airtight container or zip‑top bag for up to 3 days.

Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months. Reheat in a 300°F oven for 5‑7 minutes.

Room temperature: Best eaten the same day; keep in a sealed bag for up to 24 hours.

Make-Ahead Tips

• Bake the buns a day ahead, let them cool completely, then freeze. Thaw and warm before serving.
• If you need them the same day, let them cool, slice, and store in a sealed bag; they stay soft for several hours.

Frequently Asked Questions