Hamburger Bun Recipe

 

This recipe is a good one to know. I have wanted to make hamburgers for a meal but had no buns on hand. Did I want to go to the store to pick up buns? The answer is always, "No." That is when I pull this recipe out and make a batch of hamburger buns.

These buns don't stay fresh as long as store bought buns. They are best when used the same day they are baked or the next day. After two days these buns are little too dry for sandwiches, but really good for garlic toast. 

Hamburger Bun Recipe

3 1/2 to 4 cups Flour

2 1/4 tsp. Yeast

1 cup Warm Water

1/3 cup Oil

1/4 cup Sugar

1 1/2 tsp. Salt

1 egg

Combine 2 cups of flour and the yeast. 

Blend the water, oil, sugar, and salt; add to flour mixture. Add egg. Beat at low for 1/2 minute.

Beat 3 minutes on high.

Stir in as much flour as you can with a spoon. (Unless you're using a stand mixer. Then you can stir the flour in by machine, as well as do the kneading.)

On floured surface knead in enough flour to make a soft dough. Knead until smooth.

Place in greased bowl; turn once. Cover; let rise about 1 1/2 hours.

Punch down. Divide in thirds. Rest 5 minutes Divide each third in the four balls.

Roll each ball until smooth and press flat between hands to make 3 1/2 inch circles.

Place on greased baking sheet. (I use saved chicken fat to grease my pans. You can read about that HERE.)

Let rise about 30 minutes.

Bake at 375°F. for 13 -15 minutes.

Cool on wire racks.