Homemade Old Bay buns are chewy and springy, making an extra flavorful bun for burgers or sandwiches. Simple kitchen staple ingredients are all you need to make these easy buns. They're also great as dinner side dish rolls!
Prep Time 2hours10minutes
Cook Time 15minutes
Total Time 2hours25minutes
Servings 8burger-sized buns
Author My Sequined Life
1cupwarm waterbetween 110-115°F
1tbspactive dry yeast
3 1/4cupsall-purpose flourdivided
1tbspOld Bay seasoning
In the bowl of a stand mixer, pour water, then yeast. Using a whisk, stir in 1/4 cup of the flour. Let mixture sit for approximately 10 minutes, or until it is frothy and yeast has activated.
Add olive oil, honey, garlic powder, Old Bay seasoning, and salt and whisk again until all ingredients are combined.
Add the rest of the flour (3 cups) and mix, preferably with dough hook, on low speed until mixture takes the form of a solid dough, approx. 2-3 minutes. Add a little additional flour if needed to prevent dough from being too sticky.
Grease a large bowl and add dough, brushing the top with olive oil. Cover bowl with plastic wrap or a damp cloth towel. Place bowl in a warm place for dough to rise. You want the dough to double, which should take about one hour (more or less given the temperature of your kitchen).
Once dough has doubled, grease a baking sheet and set aside. Place dough on a lightly-floured work surface and push down to reduce air bubbles (extra kneading is not necessary). Separate dough into eight equal sections, and work each section into a circular shape by transferring dough back and forth in your hands. Place each dough ball at least 1 1/2-inches apart on baking sheet. Cover rolls on baking sheet with plastic wrap (loosely) and let rise again for 35-40 minutes. Toward the end of the rise time, preheat oven to 400°F.
Once oven has preheated and rolls have risen for the second time, sprinkle tops of rolls with a little bit of flour and snip an "x" into the tops of rolls with kitchen shears (optional). Bake for 15-18 minutes, or until crust of rolls are golden brown and rolls are cooked through. Remove to wire rack to cool. Rolls can be served warm or room temperature.
Adapted from "Pesto Rolls" in The Art & Soul of Baking (affiliate) by Sur La Table and Cindy Mushet.Rolls can easily be frozen for up to one month.Prep time is largely inactive as it includes both rises.