Thursday, March 28, 2013

Cheeburger: Home Made Hamburger Buns

I love fresh bread.  I also like a good burger.  When I wanted burgers today I realized I had no buns. Bummer.  But wait!  How about a quick and easy homemade hamburger bun in less than an hour?  I know, you think I am off my meds, but I am not.  This recipe was adapted from this one at Taste Of Home.

I modified the original recipe by using less sugar and I did let them rise for 30 minutes before baking.

Delicious, easy and you know EXACTLY what's in them.  I used Gold Medal bread flour and let the egg come up to room temperature.  I use this technique on all recipes unless it calls for COLD fat in the recipe. You can also drop the whole egg in a glass of warm water for about ten minutes too before using it.
  • 2 packets active dry yeast
  • 1 cup plus 2 tablespoons warm water (110° to 115°)
  • 1/3 cup vegetable oil (I used Canola oil)
  • 1 tablespoon sugar (it feeds the yeast so don't leave it out)
  • 1 egg at room temperature, beaten
  • 1 teaspoon Kosher salt
  • 3 to 3-1/2 cups all-purpose flour - I used BREAD FLOUR
Two Minutes

Five Minutes - Blooming yeast mixture
Resting for 30 minutes
  • In a large bowl, dissolve yeast in the warm water. Be careful to NOT use water that is too hot or it will kill the yeast. Add oil and sugar; let stand for 5 minutes. You can watch the yeast “bloom”
  • Add the egg, salt and enough flour to form a soft dough (I used 3 cups and another ¼ cup for the board).
  • Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Divide into 8 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. These are also great made smaller for dinner rolls
  • Cover and let rest for 30 minutes in a warm place.
  • Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to a wire rack to cool.


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