Low Sodium Homemade Soft Bread Buns
Soft, pillowy, and perfect for any occasion, these Low Sodium Homemade Soft Bread Buns deliver bakery-quality flavor with a healthier twist. Made with a clever blend of all-purpose flour, instant yeast, and a salt substitute, these buns are ideal for those managing their sodium intake without sacrificing taste or texture. The addition of unsalted butter and skim milk results in a rich, fluffy crumb, while a simple rise and bake method keeps prep straightforward. Whether you're crafting the ultimate hamburger, serving them alongside soup, or enjoying them as a snack, these golden-brown buns are versatile, easy to make, and utterly irresistible. Perfect for anyone seeking low-sodium bread recipes or homemade baking ideas, these buns are guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 480 grams All-purpose flour
- 7 grams Instant yeast
- 50 grams Unsalted butter
- 25 grams Sugar
- 240 milliliters Warm water
- 120 milliliters Skim milk
- 2 grams Salt substitute
- 1 large Egg
- 1 tablespoon Canola oil
Instructions
In a large mixing bowl, combine all-purpose flour, instant yeast, sugar, and salt substitute.
In a microwave-safe bowl or small saucepan, melt the unsalted butter. Allow it to cool slightly, then mix it with the warm water and skim milk.
Create a well in the center of the flour mixture and pour in the liquid mixture. Stir to combine using a wooden spoon or dough hook attachment if using a stand mixer.
Once the dough begins to come together, add the egg. Mix well until the dough is smooth and starts pulling away from the sides of the bowl. This should take about 5-7 minutes with a dough hook or 10 minutes by hand.
Lightly oil another large bowl with canola oil and place the dough inside. Cover it with a damp cloth or plastic wrap and allow it to rise in a warm, draft-free area for about 1.5 hours, or until doubled in size.
Punch the dough down to remove excess air, then turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces.
Shape each piece into a ball by pulling the edges under and pinching at the bottom. Place the dough balls onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Cover the shaped buns with a dry, clean towel or plastic wrap, and let them rise again in a warm place for about 30-40 minutes, or until they have noticeably puffed up.
Preheat your oven to 190°C (375°F).
Bake the buns in the preheated oven for 15-20 minutes, or until they are golden brown on top.
Remove from the oven and let them cool on a wire rack for a few minutes before serving.
For extra softness, brush the tops with a small amount of melted unsalted butter immediately after baking.
Nutrition Facts
Calories |
2499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 177 mg | 8% | |
| Total Carbohydrate | 400.8 g | 146% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 32.3 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 268 mg | 21% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 2182 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
