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    You are in: Home / Recipes / Hamburger Buns Recipe
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    Hamburger Buns

    Hamburger Buns. Photo by Greeny4444

    1/2 Photos of Hamburger Buns

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    plantfreek's Note:

    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!).

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    Ingredients:

    Serves: 4-6

    Yield:

    buns

    Units: US | Metric

    Directions:

    1. 1
      Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved.
    2. 2
      Add warm milk, sugar, butter, 1 1/2 tablespoons minced onions (if desired), salt, and 2 cups flour; blend well.
    3. 3
      Stir in 2 eggs & enough remaining flour to make soft dough.
    4. 4
      Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.
    5. 5
      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.
    6. 6
      Punch dough down. Remove dough to lightly floured surface; divide into 8 equal pieces.
    7. 7
      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.
    8. 8
      Lightly beat remaining egg; brush on rolls. If desired, sprinkle with minced onions or poppy or sesame seed.
    9. 9
      Bake at 400oF for 10 to 15 minutes or until done. Remove from baking sheet; let cool on wire rack.

    Browse Our Top Rolls/Biscuits Recipes

    Ratings & Reviews:

    • on September 11, 2011

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 04, 2011

      55

      Yummy and easy!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 20, 2011

      45

      Liked it a lot. Made "slider" size buns. With the leftover dough, made a loaf. Very nice.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Hamburger Buns

    Serving Size: 1 (201 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 782.5
     
    Calories from Fat 145
    18%
    Total Fat 16.1 g
    24%
    Saturated Fat 8.0 g
    40%
    Cholesterol 168.8 mg
    56%
    Sodium 1323.8 mg
    55%
    Total Carbohydrate 132.5 g
    44%
    Dietary Fiber 6.8 g
    27%
    Sugars 13.0 g
    52%
    Protein 25.9 g
    51%

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