Time for BBQ! Time for grilling and picnics and campfires! Time to make your own amazing hamburger buns! Worthy of a juicy piece of meat, these things are so flexible, they can become hot dog buns, bread sticks, hoagy rolls, you name it! Use your imagination and enjoy.
This recipe doubles (or more) easily, and freezes well. The measurements given make 1 dozen buns/rolls, or fewer if you’re making them BIG.
Robust Hamburger Buns
2 TBS active dry yeast (hence the non long-rise method)
1 C + 2 TBS water (110°-115°F)
1/3 C vegetable oil
1/4 C sugar
1 tsp salt
3-3 1/2 C all-purpose flour
Preheat the oven and two baking stones (if that’s what you like to use) to 425°F. Cookie sheets work fine, too.
In a large bowl, dissolve the yeast in the warm water. Add oil and sugar, and let stand for 5 minutes.
Add the egg, salt, and enough flour to form a soft dough. Knead until smooth and elastic (3-5 minutes by hand, perhaps less in a KitchenAid stand mixer).
Do NOT let it rise. (All in favor, please say “aye.” AYE!) Divide into 12 pieces (or 8, etc if you’re planning to make them into something big – they’ll poof up). Shape each piece into a ball for hamburger buns or a small torpedo for hotdog rolls.
Let the dough rest for 10 minutes, covered with a damp tea towel. Keep handling afterward to a minimum.
Place them 3 inches apart on an ungreased, preheated baking stone or on a cookie sheet – your choice. I’m not sure if you’d have to grease cookie sheets, but a light spritzing of Pam never hurts!
Bake at 425°F for 8-12 minutes (did I mention this is FAST?) until golden brown. Cool on a wire rack.
Your guests will rave about how good your fresh rolls taste – how you must have slaved in the kitchen… Store-bought buns are usually tasteless and flimsy. These are robust, delicious, and preservative free. Why would you need preservatives when they’re going to get snatched up in one night? Hope you like them!
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