Robust Hamburger Buns

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

Ingredients

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 egg

1 tsp salt

3-3 1/2 C all-purpose flour

Method

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.

Result

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!

For a picture-free, easy-to-print version of this recipe, please click on the following link:

https://thefullvine.wordpress.com/robust-hamburger-buns/

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8 thoughts on “Robust Hamburger Buns

  1. You have inspired me!! I have always wanted to make buns, but never looked into the process. This seems SO easy! I don’t have a tea towel can I use something light like an old sheet cut to size? Have you ever made crackers? That’s on my list too.

    • It’s probably faster to make these at home than it is to go shopping for them at the grocery store! I don’t actually use a “tea towel” either like the recipe says to. I use one of those huge flour sack towels, which covers the whole batch in one shot. Anything non-terry cloth will work – smooth, so it doesn’t stick to the dough.

      I have made crackers! They’re very tasty and more filling than something like Saltines. I got the recipe off another blogger’s website, so maybe I can ask her permission to post it sometime. In the meantime, check out her recipe at http://www.towards-sustainability.com/2009/08/basic-cracker-recipe.html and let me know how yours turn out if you make them!

  2. Totally going to try your recipe. I’ve tried a few… which usually wind up being TOO robust, and they don’t keep overnight….

    • These won’t keep long either since they have no preservatives, but I would think they’d last overnight. Let me know how it turns out! I’m just in love with the word ROBUST today… My belly is looking very … robust.

  3. Oh man, now you’ve got me craving thick, juicy bison burgers right off the grill on some of these rolls (which I can hardly wait to make!).

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