Homemade Hamburger Buns {Recipe}


I've posted this recipe before, but I'm going to post it again. I made these hamburger buns with the teenagers from our church a few weeks ago and they loved them! I'm not surprised. They are good! 

If a group of teenage boys who know NOTHING about baking can pull these off in an hour then I'm pretty sure you can too! They are absolutely my favorite bread recipe and really are super versatile. I often use this dough to make loaf bread or cinnamon rolls, but I think hamburger buns are the best. We use them for sloppy joes, hamburgers, sandwiches, just about anything! The recipe makes 16 buns, so you can bake half now and freeze half for later. But I'll warn you, if you bake them all now you will eat them. All of them. (Not that I know from experience or anything...). Let me know if you have any questions! 

Homemade Hamburger Buns

1 3/4 cups warm water
1/2 cup oil
1/4 cup honey
2 T. active dry yeast (or three packets)
1 1/2 tsp. salt
1 egg, beaten
5 1/4 cups white or whole wheat flour*

1. Mix warm water, oil, honey, and yeast in a large mixing bowl. Let it sit for 10 minutes or until the yeast starts to foam. This is called “proofing” and it’s somewhat optional depending on who you talk to. If you are using fresh yeast it’s probably not necessary. And yet, I always do it. 

2. Add the salt, egg, and flour. Start with three cups of flour and mix well. Then slowly add the last two cups of flour one at a time, mixing well to incorporate. It will be difficult to stir at this point.

3. Dump the dough out onto a well-floured surface and knead for 5 minutes adding small amounts of flour until the dough is the right consistency. You want dough that is slightly sticky, but doesn't cling to your hands. (I use the dough hook on my stand mixer for this step)

4. Use a rolling pin to roll the dough out to be ½ inch thick. Remember to add flour to your counter to keep the dough from sticking. Cut out 16 buns using a wide mouth jar lid.

5. Put buns on baking sheet and let rise at least 10 minutes although 15-20 is preferable.

6. Bake at 425 for 10 minutes or until they are a light brown color on top. Fresh bread is best eaten the day it's baked, but the uncut buns will store well for several days in an airtight container at room temperature. If they seem dry next day, try zapping them in the microwave for 15 seconds. 

Freezer directions:
Once you have the buns cut out, put them on a freezer safe pan and freeze for several hours. It’s important that they are not touching one another when you put them in the freezer. Once they are frozen you can take them off the pan and put them in a ziplock bag and store them in your freezer until you are ready to bake.

To bake pull buns out of the freezer and put them on your baking pan. Let them thaw completely and bring them to room temperature before baking. I thaw mine overnight in the fridge and then set them on the counter top for an hour to rise. Bake for 10 minutes at 425. 

*White flour results in a lighter more commercial like bread. Whole wheat flour will make the bread denser…and healthier. I usually use half white/ half whole wheat for a compromise. 

Download a printable version of this recipe HERE. 

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