Basic Bun Dough

Basic Recipe for Homemade Buns or Sandwich Bread



  1. Place all ingredients in mixer or bread machine and mix for 6-8 minutes, until ingredients are well mixed and gluten has had a chance to develop.*
  2. If mixing by hand, blend all ingredients except flour. Add flour one cup at a time, mixing well after each addition. (You may need to adjust the amount of flour based on humidity conditions.) When dough is stiff enough to mix by hand, dump onto a well-floured counter and knead for 5-10 minutes. Continue as below.
  3. Cover and let rise for 20 minutes. Punch down dough, let rise until double in size.
  4. Divide dough into desired number of buns and loaves and shape accordingly. Remember, the bread will rise again and double in size, so small buns will get much larger.
  5. Cover with a clean dish cloth and place in a warm location until buns double in size.
  6. Bake buns around 15 minutes at 350 degrees F, until lightly browned. Bake bread at 350 degrees F for around 25-30 minutes.
  7. Cool on wire rack before slicing.


If using active dry yeast, add the yeast to the warm water and allow it to warm and dissolve following directions on yeast package before adding the rest of the ingredients.

Cool on wire rack before slicing (if you can wait that long). My preferred cooling rack is a 16×20 inch with a grid pattern, because it’s large enough to hold a double batch of bread dough, but the grid pattern keeps small cookies and such from falling through. Cutting hot bread will allow steam to escape and dry out the loaf of bread, but sometimes they disappear so fast it doesn’t really matter.

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