Making some soft sandwich buns with wheat flour has been my aim for some time. Sometimes back I made wheat brioche buns and with a little change in the recipe I tried them yesterday. The buns were super soft. I loved the texture of the buns. The important ingredient which helps with the softness and texture is butter. So don’t skimp on it. The dough is rather loose when compared to the usual dough I make. But don’t be tempted to add more flour. Use a dough scraper to help you with the kneading part. And an important point to be noted with any wheat bread recipe is don’t knead the dough for more than 3-4 minutes. Whenever I over knead the dough, it has tears on the top. But 3-4 minutes of kneading time gives the perfect smooth topped bread or roll. I haven’t mentioned the time for first proving because, every place differs. My place is so hot that it takes only 45 minutes for the dough to double, but in cooler places, the time taken will be more. So look for double the volume of dough. And for the second proving, just don’t let be out more than 20 minutes. There will be lots of oven rise. So if you leave it outside for long, combined with the oven rise, your bun’s top will definitely form tears. Keep all these pointers in mind while baking and I am sure you will bake a perfect batch of buns.
I have also made a video to demonstrate the making. Take a look at it to see how the dough is and how the buns turn out. If you like my video, subscribe to my channel, like my video, comment and share it with your friends.
Makes 6 Buns
Ingredients:
Wheat Flour / Atta – 2 cups / 230 gm
Salt – 1/2 tsp
Sugar – 1/4 cup / 50 gm
Instant Yeast – 1 1/4 tsp
Unsalted Butter – 1/4 cup / 50 gm
Milk – 1 cup / 200 ml
Vinegar – 1 tbs
Milk + Honey For Milk Wash
Procedure:
Mix vinegar to milk and set aside for 5 minutes until it curdles.
In a bowl mix together flour, salt, sugar and instant yeast.
Add the curdled milk to the flour mix and mix until incorporated.
It may look dry but after adding butter it will be perfect.
Add unsalted butter and mix to incorporate. The dough will be quite loose.
Take it on counter and with the help of a dough scraper, knead it for 3-4 minutes.
Keep the dough in an oiled bowl, cover with cling wrap and set aside until it doubles.
Preheat oven to 200°C.
Take the dough to the counter, divide it into six equal portions. Shape each portion into a tight ball.
Arrange them on a greased tray.
Cover with a towel and set it aside for 15 – 20 minutes.
Mix little honey in milk and apply it on the buns using a brush.
Sprinkle sesame seeds.
Bake in the oven for 20 – 25 minutes until evenly browned on top.
Cool on wire rack and use it.
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Servings |
- cups Wheat Flour / Atta - 2/ 230 gm
- Salt-1/2 tsp
- cup Sugar - 1/4/ 50 gm
- Instant Yeast – 1 1/4 tsp
- cup Unsalted Butter - 1/4/ 50 gm
- cup Milk - 1/ 200 ml
- Vinegar - 1 tbs
- Milk + Honey For Milk Wash
Ingredients
Ingredients
| ![]() |
- Mix vinegar to milk and set aside for 5 minutes until it curdles.
- In a bowl mix together flour, salt, sugar and instant yeast.
- Add the curdled milk to the flour mix and mix until incorporated.
- It may look dry but after adding butter it will be perfect.
- Add unsalted butter and mix to incorporate. The dough will be quite loose.
- Take it on counter and with the help of a dough scraper, knead it for 3-4 minutes.
- Keep the dough in an oiled bowl, cover with cling wrap and set aside until it doubles.
- Preheat oven to 200°C.
- Take the dough to the counter, divide it into six equal portions. Shape each portion into a tight ball.
- Arrange them on a greased tray.
- Cover with a towel and set it aside for 15 - 20 minutes.
- Mix little honey in milk and apply it on the buns using a brush.
- Sprinkle sesame seeds.
- Bake in the oven for 20 - 25 minutes until evenly browned on top.
- Cool on wire rack and use it.
Hi ma’am.
The buns are super soft… definitely want to try it…thank u for the recipe…can we make bread with the same dough…??
Yes, you can Sujatha.
Thank you for sharing! Do I activate the dry yeast in milk or water for this recipe? Correspondingly, the amount of buttermilk will have to be reduced, right? Also, is it ok to use regular Amul butter and skip the salt?
Yes, use either milk or water for proving the yeast and reduce the same quantity in butter milk. The problem with using salted butter is you wouldn’t know how much salt it has and whether it is enough for the recipe. You can experiment with the quantities.
Buns are just out of oven.. Its an amazing recipe. Buns are too soft and best ever i have made. Thanks for sharing wonderful recipes and extra thanks for posting with quantities in weight too.
Is it not necessary to add gluten.
It is just an optional ingredient.
Hi ma’am.I made buns as per your recipe.But base got burnt even after 15-17 minutes.Other wise buns are soft and tasty.
If only the bottom filament is on, this happens. Check your oven. Also see if it heating properly.
Hello Gayathri,
I tried this recipe today, followed it to the T… Dough rose well and was able to get the perfect ball shape for the buns.
Sadly they flattened on baking. What could be the reason?
Janani.
If you over prove the dough, the gluten will lose its strength and will deflate while baking. Next time reduce proving time. The time depends on the temperature of your place. So you need to adjust accordingly.