Somewhere along the way, I decided we were going to stop buying store-bought bread.
I don’t know if it’s inflation, ingredient awareness, or me subconsciously training for a zombie apocalypse — but here we are.
And honestly?
It’s working.
BBQ pulled chicken sandwiches were on the menu this week, and when I realized I didn’t have buns sitting in a plastic bag from the grocery store… I didn’t panic.
I made them.
Because listen — you gotta have buns, hun.
The Recipe I Used
I used “Soft Sandwich Buns” by Erin Jeanne McDowell — and they truly live up to the name.
These buns were:
- Light
- Fluffy
- Golden brown
- Perfectly soft
- Strong enough to hold saucy BBQ pulled chicken without falling apart
They are enriched dough buns (milk, butter, eggs, honey), which gives them that pillowy texture that makes you feel like you did something very adult and impressive.
A Few Real-Life Adjustments I Made:
Because this is homesteading-in-training, not a bakery show:
- I skipped the egg wash at the end and brushed melted butter over the tops instead.
- My rise times varied depending on how chaotic the day was.
- I let them puff until they looked right, not until a timer told me so.
And guess what?
They still turned out amazing.
Why This Is Actually Working
There is something deeply satisfying about:
- Pulling golden buns out of the oven
- Slathering them in butter
- Stacking them with BBQ chicken
- Watching your kids inhale dinner
- Knowing you made every part of it
No preservatives.
No mystery ingredients.
No last-minute grocery run.
Just flour, yeast, and a little “we can figure this out” energy.
And honestly? The flavor difference is real. These tasted richer and softer than anything pre-packaged.
Homesteading (But Make It Real Life)
Let’s be clear:
I am not churning butter barefoot in a prairie dress.
But I am slowly building skills that make our home feel more capable, more intentional, and more resilient.
And if the zombie apocalypse never comes?
At least we’ll have really good sandwich buns.
Want the Full Recipe?
The complete recipe I followed is “Soft Sandwich Buns” by Erin Jeanne McDowell and includes:
- Warm water + yeast base
- Whole milk
- Bread flour + dry milk powder
- Eggs, butter, and honey
- 2 rise stages
- Bake to 200°F internal temp
If you’re new to bread, don’t be intimidated. The dough is sticky, but that’s what makes it soft and fluffy.
Final Verdict
Not buying store-bought bread?
We’re officially sticking with it.
Because homemade BBQ pulled chicken on homemade buns?
That’s a win.
And if this is what “training for the apocalypse” tastes like… I’m in.
