Once a week, I love to make fresh homemade bread. There are many advantages to making your own bread too. It makes the house smell so good when bread is baking in the oven. It is cheaper to make your own bread then to buy a loaf at the store. When you compare store bought bread to homemade bread, you can feel the difference. Store bought bread is full of air, preservatives, and dough conditioners. You can eat an entire package and not feel full. The same goes for hamburger buns. For what few buns you get, you can make your own at a fraction of the cost and have a great tasting hamburger or tavern. These homemade buns are delicious. The dough can be made by using your mixer, bread machine or by hand. If you want onion or garlic flavored buns, add 1 teaspoon garlic or onion powder to the recipe. You can also use freshly minced garlic bulbs
This recipe makes 8 hamburger buns.
- 1 Tbs. active dry yeast
- 1/2 c. warm water
- 1/2 c. whole milk (warmed to 120° F. )
- 1 large egg
- 2 Tbs. olive oil or vegetable oil or softened butter
- 2 Tbs. sugar
- 1 tsp. salt
- 3 to 4 c. bread flour
Combine the warm water, yeast, and sugar together in a large bowl. Stir to dissolve. Allow the mixture to sit for 10 minutes so the yeast blooms. If you are using a bread machine, check manufactures directions for the proper order of ingredients. Each machine is different. However, if you are using a mixer or will be kneading it by hand, here is what you need to do.
Add the milk, egg, and olive oil to the yeast mixture and stir until combined. Add the salt and 3 cups flour. Knead the dough with a mixer at the lowest setting possible using dough hook. If using a bread machine, select the dough setting. If you are kneading by hand, turn the dough out onto a lightly floured counter-top and knead it by hand. Total kneading time is about 10 minutes, no matter which method you choose. Depending on the amount of humidity in the air, you may need to add more flour to keep the dough from sticking. The finished dough should be smooth, with a slightly tacky feeling. If you spank the dough with your hand, air pockets should form just below the surface.
Place the dough in a lightly greased bowl. Turn the dough over so all the sides are lightly greased. Cover the top of the bowl with plastic wrap, or a lint-free cloth. Allow the dough to rise in a warm draft free location until it is doubled in bulk. This can take 60 to 90 minutes.
Transfer dough to a floured work surface and pat the dough with your hands to flatten into a 5×10 inch rectangle. Cut dough into 8 equal pieces with a sharp knife. Form each piece into a round shape, gently tucking ends underneath. Then with your hands, pat and stretch each dough ball into a flat round shape. The dough should be about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Place a sheet of plastic wrap or a lint-free tea towel over the baking sheet. Let buns rise in a warm draft-free location until doubled, about 1 hour.
Melt 1-tablespoon butter and lightly brush it over the tops of the hamburger buns. This helps the tops to brown and will keep the crust soft. Place the buns in a preheated 375° to 400° Fahrenheit oven. Bake the buns until the tops are golden brown, about 7 minutes.
Brush the warm tops with butter. Let the buns cool slightly before cutting them open and filling them with tavern mix, hamburger or whatever you want to put inside your bun.