Yes, pan de mie dough can be made into soft, delicious buns. Follow the recipe: Prepare the dough through the first rise.
2. Divide the dough into equal portions. Aim for about 80g to 100g per piece for standard burger or sandwich bun sizes.
3. Shape the buns: Roll each piece into a tight, smooth ball by cupping your hand over the dough and dragging it in small circles on an un-floured surface until the top feels taut.
4. Second rise: Place the shaped balls on a lined baking sheet, cover them loosely, and let them rise until puffy and doubled in size (usually 30 to 45 minutes).
5. Bake at a slightly higher or similar temperature to your loaf recipe (around 375°F to 400°F) for 15 to 20 minutes until golden brown.
Because pan de mie is an enriched dough containing milk, butter, and honey, it yields a tender, slightly sweet bun that works wonderfully for sliders, burgers, or dinner rolls.
I hope you’ll stop back and let me know how they turned out!

You can Carrie. Your crumb may be a little more dense but it will still be delicious.

Thank you, Janelle!

Thank you, Lynn! It makes the best sandwiches.