For sandwiches, we don't use anything but these buns anymore:
Hamburger and Sandwich Buns (Bread Machine)
1 1/4 cups milk
1 egg, beaten
2 tablespoons butter or margarine, softened
1/4 cup sugar
3/4 teaspoon salt
3 3/4 cups bread flour***
1 1/4 teaspoons active dry yeast
1 tablespoon butter or margarine, melted (optional)
In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide dough in half. Roll each portion to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter ~ use a bigger or smaller cutter to get different sizes.
Place on lightly greased baking sheets. Brush tops with melted butter (optional). Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350 degrees F for 10-15 minutes or until lightly browned.
***For wheat buns, add 2-3 T. water and substitute 2 c. bread flour and 1 3/4 c. whole wheat flour for the 3 3/4 c. bread flour.
We also really like this easy bread, although not so much for sandwiches:
Easy Focaccia Bread
1 c. warm water (not too hot)
1 tsp. yeast
1 t. sugar
1/2 t. salt
2 T. olive oil
2 c. flour
1/8 c. or so additional flour
additional olive oil
herbs, Parmesan cheese, or other toppings as desired
Mix together first five ingredients. Mix in 2 c. flour. Cover and let stand 5-10 hours at room temp or until dough is doubled in bulk and looks bubbly. Sprinkle 1/8 c. of flour around edge of dough. Using a rubber spatula, pull dough away from bowl, letting flour drop between bowl and dough until dough ball is covered with flour. Use additional flour sparingly as needed. Lightly oil 12-14" pizza pan with olive oil and dump dough onto pan. Spread out dough into circle. Brush lightly with more olive oil and sprinkle with Parmesan, garlic powder, herbs, or toppings of your choice. Gently pat toppings into dough to help them stick. Bake at 400 for 20 minutes.
I top this bread with Parmesan cheese and an herb blend intended as a meat rub before putting it in to bake, and it's really good. Flavor options are infinite so feel free to experiment with dry rubs, various herbs and spices, or whatever sounds good. If I didn't use the rub, I'd use an Italian herb blend or basil and oregano.