Beautiful Burger Buns

Hey Jude's Note:

hamburgers are so unbelievably good in these homemade buns. When you have some time on your hands, kick back and make these, you won't be sorry. This great recipe has a pedigree...I found it in the King Arthur Flour Baker's Companion and they attributite to bakingcircle.com where it was posted by Ellen Dill. Thanks Ellen Dill!

• Total Time: 2 hrs 15 mins
• Prep Time: 2 hrs
• Cook Time: 15 mins

Ingredients:

Yield: 8 buns

• 1 cup water
• 2 tablespoons butter
• 1 large egg
• 3 1/4 cups unbleached flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 tablespoon quick-rising yeast
• 1 teaspoon onion powder (optional)
• 1/2 teaspoon dried onion flakes (onion)

Directions:

1. Combine all the ingredients and mix and knead them together, by hand or by mixer, until you have a soft, smooth dough.
2. Place the dough in a lightly greased bowl, cover and let rise for 1 hour.
3. Divide the dough into 8 pieces and shape each piece into a flattened ball; place the buns on greased baking sheets, cover and let rise 30-40 minutes, until they're puffy.
4. Preheat oven to 375°.
5. Bake the buns for 12-15 minutes, until they're golden brown; remove from oven and baking sheet and cool them on a rack.
6. Split and use for burgers or sandwiches.
7. For burgers, butter the split sides and fry them, buttered side down, until they're golden brown and warmed through.

Reviews

[Missy Wombat]

Well worth the effort! I used my breadmaker to prepare the dough which ended up being a little messy as the dough rose too well - so be warned! 8 decent sized buns is the yield and they baked very well and tasted very good. Definitely worth trying if you are doing the homemade burger thing.

[Stephanie in Pittsburgh]

These were very simple to make and very tasty. I proofed the yeast in warm water with a pinch of sugar out of the 1/4 cup called for and then proceeded with step one.

[WaterMelon]

i just bought the book, and i had to try these, because of all the great reviews. i used active dry yeast, which i proofed with the 1 cup of water, slightly warmed. then i just proceed on from there. i did have to use more flour than specified (humid singapore weather); i weighed it -about 14 1/2 ounce. try not to omit the onion powder (1 tsp), it gives a wonderful taste to these. i made them into 10 mini pig-in-blankets, and 6 cheddar rolls (rolled small pcs of dough around cubed cheese & topped with bits of cheese) and 1 mini cinnamon raisin loaf. totally yummy. the dough is quite sticky to work with.