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 egg

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 the dough 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.


One thought on “Robust Hamburger Buns

  1. Pingback: Robust Hamburger Buns | The Full Vine

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