Hamburger Buns

photo by Greeny4444

- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
8 buns
- Serves:
- 4-6
ingredients
- 1⁄2 cup warm water (100 to 110oF)
- 2 (1/4 ounce) envelopes Fleischmann's active dry yeast
- 3⁄4 cup warm milk (100 to 110oF)
- 1⁄4 cup sugar
- 3 tablespoons butter or 3 tablespoons margarine
- 1 1⁄2 tablespoons minced onions (optional)
- 2 teaspoons salt
- 4 3⁄4 - 5 1⁄4 cups 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
-
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!