Salt buns are lightly seasoned with salt, offering a subtly savory flavor that enhances their versatility for a range of savory fillings and sandwiches. Breads and buns have been cherished favorites since childhood, evoking nostalgia and comfort. Imagine the joy of baking them at home—it’s easier than you might think! Among the many types of buns you can bake, salt buns, sandwich buns, and hamburger buns are particularly popular. These soft, textured buns are incredibly versatile and perfect for creating delicious savory sandwiches.
Baking at Home
Baking buns at home allows you to control the ingredients and customize the flavor to your liking. The process is straightforward, and the result is a batch of warm, fresh buns that you can enjoy with a variety of fillings. When sliced horizontally and stuffed with cheese, vegetables, or your favorite savory ingredients, these buns make for a satisfying meal or snack.
Serving Salt Bun
- Breakfast: Enjoy these buns with a layer of cheese or a simple spread for a hearty start to your day.
- Tea-Time: Pair them with tea and a selection of savory fillings for a delightful afternoon snack.
- Lunch or Dinner: Use them as the base for sandwiches or burgers, adding your favorite toppings and condiments.
Homemade buns offer a delightful alternative to store-bought options, providing a soft texture and a personalized touch that makes each bite special.
Some more Bread recipes
Pin this Recipe
Salt Bun / Sandwich bun
Equipment
- OTG
Ingredients
- 250 gm Maida
- 12 gm Sugar
- 12 gm Butter
- 5 gm Oil
- 5 gm Salt
- 10 gm Yeast
- 150 ml Water
Instructions
- Measure all the ingredients and keep it ready.
- Heat the water until it is lukewarm.
- Take a small bowl and add half the quantity of measured water.
- Into the lukewarm water, add active dry yeast, sugar and mix well.
- Allow it to sit for sometime for the yeast to get activated.
- After ten minutes, you can see the froth formed due to yeast activation.
- The yeast is activated and the yeast mixture is ready.
- Take another bowl and add maida into it.
- Into it add salt, oil, butter and mix well.
- Then add the yeast mixture into it.
- Slowly sprinkle the remaining water and knead it to a smooth dough.
- If reqd we can add 1-2 tsp extra water.
- The dough should be smooth and non sticky. Give pressure with your hands and knead it well.(Check he video).
- Now tuck it well and place it on a bowl. Apply oil over the dough. Close the bowl with a lid and allow it to double.
- It nearly took 30 minutes to double.
- Once it has doubled, punch it with your hands to release air.
- Again, bring the dough together and start kneading.
- Dust the working surface with flour and keep the dough.
- Knead the dough with both your hands. Stretch the dough well and knead well.
- Once finished kneading for atleast ten minutes, divide it into equal parts.
- Take each portion and tuck it well and make balls.
- Line the baking tray with butter paper or aluminium foil and arrange the buns on the ttray.
- Sprinkle water on it.
- Cover the tray with a cloth and allow for second proofing.
- After ten to fifteen minutes, pre heat the oven at 230 degree celsius for 3 minutes.
- Place the tray on a middle rack, bake at 170-180 degree celsius for 30 to 35 minutes.
- For the first ten minutes, turn on both the rods and after that keep only the bottom rod on.
- The buns will start turning brown. After 25 minutes,check. once done, remove from the oven else bake for five more minutes.
- After removing from oven, brush it with butter immediately. This gives shining to the buns and keeps it soft.
- The salt buns or sandwich buns are ready.
- We can use this buns to make some savoury sandwiches.
Video
Notes
- Make sure the water is lukewarm. It should neither be too hot nor be too cold.
- When you dip a finger in the water, you should be able to bear the heat.
INSTRUCTIONS
- Measure all the ingredients and keep it ready.
- Heat the water until it is lukewarm.
- To begin with make a small bowl and add half the quantity of measured water.
- Into the lukewarm water, add active dry yeast, sugar and mix well.
- Allow it to sit for sometime for the yeast to get activated.
- After ten minutes, you can see the froth formed due to yeast activation.
- The yeast is activated and the yeast mixture is ready.
- Take another bowl and add maida into it.
- Into it add salt, oil, butter and mix well.
- Then add the yeast mixture into it.
- Slowly sprinkle the remaining water and knead it to a smooth dough.
- If required we can add 1-2 tsp extra water.
- The dough should be smooth and non sticky. Give pressure with your hands and knead it well.(Check the video).
- Now tuck it well and place it on a bowl. Apply oil over the dough. Close the bowl with a lid and allow it to double.
- It nearly took 30 minutes to double.
After first proofing
- Once it has doubled, punch it with your hands to release air.
- Once again, bring the dough together and start kneading.
- Dust the working surface with flour and keep the dough.
- Knead the dough with both your hands. Stretch the dough well and knead well.
- Once finished kneading for atleast ten minutes, divide it into equal parts.
- Take each portion and tuck it well and make balls.
- Line the baking tray with butter paper or aluminium foil and arrange the buns on the tray.
- Sprinkle water on it.
- Cover the tray with a cloth and allow for second proofing.
- After ten to fifteen minutes, pre heat the oven at 230 degree celsius for 3 minutes.
- First, place the tray on a middle rack and bake at 170-180 degree celsius for 30 to 35 minutes.
- For the first ten minutes, turn on both the rods and after that keep only the bottom rod on.
- The buns will start turning brown. After 25 minutes,check. once done, remove from the oven else bake for five more minutes.
- Finally after removing from oven, brush it with butter immediately. This gives shining to the buns and keeps it soft.
- The salt buns or sandwich buns are ready.
- We can use this buns to make some savoury sandwiches.
Note
- Make sure the water is lukewarm. It should neither be too hot nor be too cold.
- When you dip a finger in the water, you should be able to bear the heat.
Tried this recipe? Pl tag me on Pinterest, Instagram, Facebook, Twitter.
Also Subscribe my YouTube channel for more videos
Thank you !!
Thanks for sharing such a needed recipe in this lockdown period.
Will surely try it, once I come back home.
Thank you so much Hema di Pl do try & let me know how it turned out…
Buns have come out so perfect… it’s an easy recipe, shall try it out soon
Thank you Amritha… Do try & let me know how it turned out…
Perfectly baked buns, soft and delicious looking. There is so much satisfaction and its therapeutic to bake bread at home. I simply love the aroma of bread baking.
Thank you Mayuri di…Same here with me.. Baking is a therapy and I too love the aroma of bread baking
Perfectly baked buns and very soft in texture. I wanted to bake a bread but always afraid if it is not properly baked or not, but your buns looks absolutely amazing, will try this recipe soon.
Do try it out Jolly… I too had the fear in the beginning. But once you start doing it gives you satisfaction & is a therapy too
These buns look so soft and fluffy. Baked to absolute perfection.
Thank you Preethi.
Process is always long for baking breads but end results makes all worth it. Looks delicious
Absolutely!! For me, baking bread is like a meditation. Worth spending time on it.
Buns looks perfectly soft fluffy and inviting. A perfect bake gives us so much satisfaction. Thanks for the easy to make recipe. I will try it for sure.
those buns with that lovely colour and gloss on top is so so inviitng Niranjana!
Thank you so much Kalyani!!
Omg! Such a delicious, soft bread. Baking bread is such a relaxing job. Love it.
Thank you so much!! Yes, I totally agree with you
what a great sandwich bun and the salty flavor was a great compliment to an easy breakfast sandwich with toast and jam
Thank you so much!!
[…] Like Loading… Read More […]
[…] Hamburger bun/ Salt bun / Sandwich bun […]
[…] Like Loading… Read More […]
[…] Hamburger bun/ Salt bun / Sandwich bun […]