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!)."
 
Hamburger Buns created by Greeny4444
Ready In:
25mins
Ingredients:
10
Yields:
8 buns
Serves:
4-6
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ingredients

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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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  1. ltemple99
    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!
     
  2. Climbnyak
    Yummy and easy!
     
  3. Momma21
    Liked it a lot. Made "slider" size buns. With the leftover dough, made a loaf. Very nice.
     
  4. miccikoz
    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!
     
  5. Greeny4444
    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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