Hamburger Buns
"This has a nice backstory to it (don't all my
recipes ha ha:-) A friend of mine who lives way out in Washington State told me about her Fleischmann's Yeast Breads booklet. She got it in a mixer she received as a wedding gift over 25 years ago. She says the recipes in the booklet are sooooo good she has worn her booklet to a frazzle-pages are coming loose, dog-eared, you know what I'm talking about. Anyway, I decided I'd try to find her a new one (or a good used one) I spent weeks searching the web looking on ebay, amazon, alibris and every little site I knew of to find a copy. Finally after 3 months of looking I found two copies on ebay-bid on em and got both of em for a real good price! Boy was she happy. She told me about this bun recipe and how great it was and that I should try making them. She was right (she usually is:-) These make very good buns. You can add sesame or poppy seeds to the tops with an egg wash. With summer fast upon us I thought I'd send this one in. I use these all the time when I make my Blue Mill Tavern Sandwiches I've posted to this site. Enjoy! Makes 8 buns. P.S. I'm very sad to say my friend who told me of this recipe has gone on to be with the Lord. I shall miss her very very much but I know she is now with her beloved husband and family who passed before her. Thank you Kath for making me a better person (and a better baker!)."
photo by Greeny4444
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
8 buns
- Serves:
- 4-6
ingredients
- 118.29 ml warm water (100 to 110oF)
- 2 (14.17 g) envelope Fleischmann's active dry yeast
- 177.44 ml warm milk (100 to 110oF)
- 59.14 ml sugar
- 44.37 ml butter or 44.37 ml margarine
- 22.18 ml minced onions (optional)
- 9.85 ml salt
- 1123.80-1242.09 ml all-purpose flour
- 3 eggs
- minced onions (optional) or poppy seed (optional)
directions
- Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved.
- Add warm milk, sugar, butter, 1 1/2 tablespoons minced onions (if desired), salt, and 2 cups flour; blend well.
- Stir in 2 eggs & enough remaining flour to make soft dough.
- Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.
- Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
- Punch dough down. Remove dough to lightly floured surface; divide into 8 equal pieces.
- Form each piece into smooth ball. Place on large greased baking sheet. Flatten balls to 4-inch rounds; cover. Let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
- Lightly beat remaining egg; brush on rolls. If desired, sprinkle with minced onions or poppy or sesame seed.
- Bake at 400oF for 10 to 15 minutes or until done. Remove from baking sheet; let cool on wire rack.
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Reviews
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These buns are excellent! Really easy recipe, and manageable time frame (to include both rises). For my oven, they need 15 mins of cook time. Also, they really rise, so next time I'm planning to make them much smaller. Thank you for posting this great recipe! -
Yummy and easy!
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Liked it a lot. Made "slider" size buns. With the leftover dough, made a loaf. Very nice. -
My family loves rolls for sandwiches, and we love these! I'm not so good at getting the sizes right, they come out all different, but I will be a little more detail oriented. Last time around I put the egg on, then sprinkled some Italian herbs and parm cheese on before baking! -
What an awesome recipe, and a lovely story. I followed the recipe almost exactly, except for a few things: I didn't use the optional things, I used Brummel & Brown's buttery spread for the butter, and I substituted whole wheat flour for the first 2 cups, adding about 3 more cups of all-purpose flour, totaling 5 cups in the buns. I had to use the high end of the rising times because it's a hot day today, and our cooler is cooling down the house, so I let the dough rise in the turned-off oven. The buns rose like crazy (I let them rise [and bake] on one 11x17 jelly roll pan, and they were all touching), and I baked them for 15 minutes (until they were golden). They smelled SO good! I was going to half the recipe, for just my husband and me, but I'm sure I'll use the rest when I have a Boca burger or a veggie burger for lunch, or they would probably freeze well too. I made these to use with Recipe #360416 for us tonight. Thanks so much for posting this easy and great recipe. I'm sure I'll use it again and again. :)
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Tweaks
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What an awesome recipe, and a lovely story. I followed the recipe almost exactly, except for a few things: I didn't use the optional things, I used Brummel & Brown's buttery spread for the butter, and I substituted whole wheat flour for the first 2 cups, adding about 3 more cups of all-purpose flour, totaling 5 cups in the buns. I had to use the high end of the rising times because it's a hot day today, and our cooler is cooling down the house, so I let the dough rise in the turned-off oven. The buns rose like crazy (I let them rise [and bake] on one 11x17 jelly roll pan, and they were all touching), and I baked them for 15 minutes (until they were golden). They smelled SO good! I was going to half the recipe, for just my husband and me, but I'm sure I'll use the rest when I have a Boca burger or a veggie burger for lunch, or they would probably freeze well too. I made these to use with Recipe #360416 for us tonight. Thanks so much for posting this easy and great recipe. I'm sure I'll use it again and again. :)
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What an outstanding recipe for truly soft, tender sandwich/hamburger buns with a lovely crumb! I made them exactly per the recipe, with the exception of substituting Baker's Special Milk Powder (mixed with dry ingredients) and water for the milk called for in the original recipe. As you can see from the photo, the buns rose incredibly high and finished with a nice sheen. The rise time was spot on for me, as was the bake time, and I love that this is such an uncomplicated recipe--it was remarkably quick with the KitchenAid. My husband announced that we shall never again purchase store-bought hamburger buns!
RECIPE SUBMITTED BY
plantfreek
United States
Hello fellow gourmands and fellow foodies:-)
I'm presently living in Bloomington, IN home of Indiana University of which I, my DH and one of my daughters are all alums. I also have twin girls who are second semester juniors at IU who will be graduating next year. I'm originally from Sioux City, Iowa but my family moved to northern Minnesota when I was about 7. I've always wanted to return to MN because I really detest the heat and humidity of this area but that's just not in the cards for me. At some point my husband and I hope to have a small cabin in the woods up there so we can go up in the summers and fish fish fish. In the winter we hope to retire to the west coast of southern Florida. My family has a home down there and I try to spend as much time there as I possibly can, usually with a fishing line in the water out on our dock:-) To say I like to fish is an understatement! LOL. I am addicted to it and I'd rather be fishing if I can't be in the kitchen cooking and baking!!! The fishing in Minnesota is excellent as well as in Florida whereas here in Indiana I am hard pressed to find a decent lake let alone catch any fish in one of them. I grew up in the restaurant business learning at a very early age that dirty dishes have to be washed by someone:-) All kidding aside, spending that time in the kitchen alongside my Grandmother Ang in her diner/cafe/tavern taught me what hard work is all about and it is there that I began to develop a good work ethic as well as a deep and abiding love for all things having to do with the preparation and presentation of food.
I've also had some professional training as well and spent many years cooking in some fairly good restaurant kitchens. My DH and I grow all of our own fruit, vegetables and herbs and I put up somewhere between 500-800 jars of jam, jellies, salsas, sauces, vinegars, chutneys, vegetables, juices, pie fillings, fruit etc to help us eat really well thru every winter. I also give a lot of what I preserve away to family and friends. I am blessed to have a very generous brother who bags us a nice sized deer every fall and has it processed and my Mom, bless her heart, pays for it to be shipped to us here from MN. Now that's a really nice gift isn't it? We make venison and sausage from the deer meat as well as all kinds of marinated meat dishes, grill it, and we especially love to make venison stroganoff, stews and chili. It's wonderful to not have to buy so much at the grocery store too!! And the quality of fresh preserved foods can't be beat!
