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Hawaiian sweet sandwich buns

Number of buns you require:

If you prefer volumetric measures (cups, tablespoons...) instead of grams, view the normal Hawaiian sweet sandwich buns recipe.

  • 320 grams of all-purpose flour
  • 54 grams of potato flour
  • 26 grams of special dry milk or non-fat dry milk
  • 38 grams of granulated sugar
  • 10 grams of salt
  • 10 grams of instant yeast
  • 50 grams of room temperature butter
  • 246 grams of pineapple juice
  • 1 of large egg
  • 1 tablespoon of water

Note: these instructions were written for the default 8 buns. So adjust accordingly

In a large bowl or the bowl of your mixer, weigh out and add your all-purpose flour, salt, potato flour and instant yeast and stir to combine all of your dry ingredients making sure there are no clumps. 

Weigh the rest of your ingredients and add them to the bowl. 

If using a stand mixer, knead for 8 minutes on medium speed. If you are kneading by hand, you will need about 15 minutes of kneading after all the ingredients are incorporated together. 

The dough will be a bit sticky. 

Place your dough in a lightly oiled bowl and cover. Let dough rise in a warm place for 1 to 1.5 hours. The dough should be doubled in size. 

Remove dough from bowl to a lightly oiled counter and divide into 8 pieces. I like to weigh my buns at this point to keep them all fairly consistently sized and I usually get 8 buns that are all between 85 and 90 grams each. 

Roll each of your eight pieces of dough on the counter until you have 8 balls. 

Add each ball to a parchment lined sheet pan. 

Press down the top of each ball with a lightly oiled hand or the lightly oiled bottom of a mixing cup or small pan. If you want very tall and round buns, don't flatten at all. If you want medium height but still rounded buns press down only a little. If you want flat buns like you see in fast food restaurants, you should flatten each one fairly flat. 

Cover your buns with lightly greased plastic wrap or a second sheet pan flipped over on top of the pan you're using. 

Let shaped buns rise for another hour or hour and a half until they are nearly doubled in size.

Near the end of your final proofing time, pre-heat your oven to 375 degrees F (177 C). 

In a small bowl crack your one egg and add one tablespoon of water. Whisk to combine. Paint this egg was evenly on top of all of your buns. Be careful not to deflate the buns and make sure you paint the mixture down the sides as well. This will help the buns to have a shiny brown exterior. 

Bake your buns for 15 to 20 minutes rotating the sheet pan half way through the baking time. I typically bake for 8 minutes and then rotate and come back in another 8 minutes to see what my level of brownness looks like. At that point your buns should be done all the way through, you're just trying to get them to the color you prefer. 

Remove buns from oven and allow to cool before slicing.