When I first saw the idea online of baking your own hamburger buns, I was a little bit skeptical that it would actually be worth it. But after whipping up a bunch of these puppies during naptime and baking them at dinner time, I'm totally convinced. These hamburger buns put the grocery store buns we normally eat to shame. And they really weren't hard.
|chipotle chicken sandwiches on homemade buns...aka dinner last night|
What you need:
- 1 cup warm water
- 3 tbsp warm milk
- 2 tsp instant yeast
- 3-3 1/2 cups unbleached all-purpose flour
- 1 egg
- 2 1/2 tbsp granulated sugar
- 1 tsp salt
- 2 1/2 tbsp butter, softened
|Buns rising-you can see I made them fairly flat so lots of meat would fit on each one!|
What you do:
- Pour the water, milk, yeast, and one cup of flour in the bowl you'll be mixing in
- Add the egg, sugar, salt, and mix with the paddle attachment
- Add the butter and 2-2 1/2 more cups of flour and mix (you'll probably need to switch to the dough hook for this step)
- Knead 6-8 minutes (will be sticky but stretchy and supple)
- Using spoon, remove dough from sides/bottom of bowl as well as you can and pour a little bit of oil in the bowl. Turn the blob of dough to coat it lightly with oil to prevent sticking while rising.
- Cover bowl with a towel and allow to rise 1-2 hours or until doubled.
- Form into 8 rolls and cover; allow to rise 1-2 hours or until doubled again
- Bake at 400 degrees for 15 minutes or until top is goldeny brown
- If desired, rub a stick of butter lightly on top of each bun.
- Cut in half and fill with a burger or other yumminess!
|fresh out of the oven (already rubbed with butter)|
- If you are starting with cold milk and water from your fridge/tap, I recommend measuring 1 cup of water in a 2 cup Pyrex measuring cup, adding the cold milk, then microwaving the whole measuring cup for 45 seconds or so. If it's too warm, it will kill the yeast, so feel free to let it sit a couple of minutes before adding the yeast if you are worried that might happen.
- I made my buns pretty wide and flattish and that seemed to work pretty well, but you could make them rounder and I'm sure they'd still be just as yummy.
- If your rolls run into each other after the second rise, just tuck the sides in a little bit until there is space between them again. Try not to deflate the middles!
- I tried replacing half of the flour with whole wheat flour and they didn't rise quite as much so they weren't as tall or pretty, but still tasted great. We will definitely make them with half wheat flour when we are making them for just our family.