What a hamburger bun should be. Substantial enough to handle a big burger with lots of toppings and yet have an excellent flavor all of its own. This is more like the kind of bun you'd get with a gourmet hamburger in a restaurant. If you are looking for one like grocery store buns, light and fluffy, these aren't what you are looking for. (And yes, it really does call for 1 cup of oil)
- Dissolve yeast in water with a pinch of sugar.
- Mix in with other ingredients.
- Knead for 10 minutes on a floured surface.
- Let rise until doubled in bulk (about 45 minutes).
- Punch down and let rise again.
- Punch down and form into bun shapes (hamburger or hot dog).
- Make them on the small side as they do raise a little more when you bake them.
- Let rise until double.
- Bake at 375 degrees for 20 minutes.
- Let cool until just warm to the touch; place in a sealed bag to soften crust.
- Makes 16-20 hamburger rolls.
- NOTE: I usually cut this in half.
- Double wrap and freeze any remaining ones.
I just made these buns/rolls for the second time. My DH says it is the best roll recipe that I've ever tried, so I would give more stars if I could! I put the ingredients in my bread machine on "dough" setting and let it do the work of the kneading, then flattened them, cut with a glass dipped in flour, let them rise, baked and they were GREAT! We ate some as sandwich buns and more as dinner rolls. Thanks so much for this great keeper recipe!
These went together very quickly. Came out very dense though. Not sure what I did wrong. Maybe should have started the yeast in warm water first. Tasted great just a little heavy
It's a fairly simple recipe, however the dough didn't rise quite as much I'd expected, and the sandwich buns (to me) look more the size of supper rolls than something you could put a burger between. The dough was also very sticky when I tried to get it out onto the floured surface. Don't make them on the small side or you won't have big enough hamburger buns!