Hi Reader,
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If you’ve ever struggled with homemade buns or bread going stale too quickly, I’ve got some exciting recipes for you! I just posted two Super Soft Sandwich Bun recipes that stay soft and fluffy for days, thanks to a special technique.

After making classic homemade hamburger buns more times than I can count, I grew frustrated by one simple thing: I couldn't make them a day or two ahead of time. They tasted amazing right out of the oven, but they just didn't stay fresh longer than the same day they were baked.

That led me down the baking research rabbit hole - I needed to add something to my buns to keep them soft and fresh for days, but I didn't like the idea of using chemical additives like many professional and commercial bakeries use.

A little late to the party, I finally discovered the life-changing magic of the tangzhong method, a technique that originated in Asia and has become a staple for achieving the softest, fluffiest bread you can imagine.

I’ve created both a white bun version and a wheat bun version that my family has become obsessed with.

These buns are perfect for any kind of sandwich, burger, or even sliders if you make them small.

Here’s why you’ll love these buns:

• Stay fresh and soft for days
• Easy to make with simple ingredients
• Perfect for making ahead of time, to use whenever you need them (yes, they freeze well too!)

Check out the recipes with step-by-step photos and how-to video!

How-To Tip: Here's a quick video I recorded to show you how I shape buns to get the perfect round shape and uniform size:

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P.S. I’d love to hear how these turn out for you—feel free to tag @pretty_simple_sweet on Instagram with your creations or leave a star review on the recipe!