Prep 2 hrs 15 mins
Cook 20 mins
Very nice burger buns, not too tough to bite through, plenty of substance to withstand a hearty burger. You'll be wanting to tear down the oven door when they're almost through baking.
- 158.51 ml whole milk
- 4.92 ml yeast
- 14.79 ml sugar
- 59.14 ml vegetable oil
- 1 egg
- 4.92 ml salt
- 473.18 ml bread flour
- Heat the milk in a saucepan until tepid but not yet warm (check every 10 seconds).
- Combine the milk, sugar and yeast.
- Beat the egg.
- Combine the flour, oil, egg and salt in a bowl.
- Pour in the milk mixture, and stir with a spoon until the ball pulls away from the side of the bowl.
- Turn the ball onto a floured surface and knead for 6 minutes.
- Cover loosely and let rise for 60 minutes; the ball will just double.
- Punch down, divide into four, and form into buns about 5-6" in diameter.
- Preheat a baking stone in the oven at 375.
- Cover and let rise for an hour; they won't rise that much but they will look puffy and glossy.
- Transfer the buns to the baking stone.
- Cook for 19-20 minutes. They will more than double in height and will be medium brown on the top.
Great buns, which leads to panini and then to garlic bread and then to croutons and then to breadcrumbs...and then to the birds, but I doubt there would even be one crumb left.
I made these buns today and they came out soft and great texture like they were restaurant made.This is my go to bun recipe.The substitutions I made were using fat-free milk and sifting my flour twice to get a great texture that's not crumbly.They turn out fabulous and taste great.And thanks for sharing this recipe.