Crisp & Airy Sandwich Buns
Delicious Sandwich Buns
These buns are made from a very wet dough that builds strength through three coil folds instead of heavy kneading.
A bench scraper keeps shaping clean, and a burst of steam in a hot oven helps the buns rise and set a better crust. Expect a rustic shape, a thin crisp shell, and a light interior that slices well for sandwiches.
Watch my video to follow along step-by-step.
Sandwich Buns
Yield: 8 buns
Active time: 20 minutes
Rest/fermentation time: 2 hours 15 minutes
Bake time: 20 minutes / Total time: about 3 hours
Ingredients
1 tsp instant yeast (3 g)
1 tbsp sugar (12–13 g)
2⅓ cups room-temperature water (550 ml)
4¾ cups strong bread flour (575 g)
1/2 tsp fine sea salt (3 g)
2 tbsp olive oil (30 ml)
1/2 cup iced water (120 ml), for steam tray
Method
1) Mix and rest (30 minutes)
In a large bowl, mix together the flour, yeast, sugar, and salt.
Add the room-temperature water and mix until no dry flour remains. The dough will be wet and shaggy.
Cover and rest 30 minutes.
2) Add olive oil and rest (30 minutes)
Add the olive oil and fold it through until mostly incorporated.
Cover and rest 30 minutes.
3) Coil folds (3 sets)
Coil fold #1: Wet your hands. Lift the dough from the middle so the ends tuck under, set it down, rotate the bowl, and repeat. Cover and rest 30 minutes.
Coil fold #2: Repeat. Cover and rest 30 minutes.
Coil fold #3: Repeat. Cover and rest 30 minutes.
4) Divide into buns, rest (15 minutes)
Tip the dough out onto a lightly floured surface. Using a bench scraper, divide into 8 pieces.
Shape gently with the bench scraper (do not press the air out).
Place on a parchment-lined tray and rest 15 minutes.
5) Bake with steam
Preheat the oven to 400°F (200°C). Place a metal tray on the bottom rack to heat.
Bake the buns for about 20 minutes.
For steam: when you load the bread, pour 1/2 cup (120 ml) iced water into the hot metal tray and close the door quickly.
6) Cool
Cool at least 15 minutes before slicing.
Serving
Slice and use as sandwich buns, toast, or serve alongside soups and stews.
Storage and reheating
Best the day it is baked.
Store at room temperature up to 24 hours, then freeze for longer storage.
Reheat at 350°F (175°C) for 6–8 minutes. From frozen: 12–15 minutes.
For extra crust, finish 2–3 minutes directly on the oven rack.
Larder Notes
This is a wet dough. Use wet hands for coil folds and a bench scraper for clean dividing and shaping.
Do not chase perfect shape. The irregularity is part of the character of a high-hydration bun.
Bake to colour. If your oven runs cool, give it a few extra minutes until the crust is properly browned.
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