Thursday, July 12, 2012

Recipes :: Delightful Hamburger Buns

If you're like me, you're thinking - hmmm beautiful day, empty patio, let's host a BBQ tonight! The perfect buns for your Juicy Lucy, yep - homemade! Read on as I knead my new favorite dough that I discovered from The Kitchn to create these beautiful light and airy hamburger buns! We're confident that your guests will love them! My favorite way to use the extras {if you even have any!}, is bacon, egg and cheese sandwiches the next morning!

Soft and pillowy hamburger buns!
More photos and full recipe after the jump.

Homemade Hamburger Buns
Recipe from The Kitchn
Makes 8 hamburger rolls

1 tablespoon active-dry yeast
1/2 cup (4oz) warm water
1/2 cup (4oz) milk
1 large egg
2 tablespoons vegetable oil
2 tablespoons sugar
1 teaspoon salt
3 cups (15 oz) all-purpose flour {we used 1 cup whole wheat flour and 2 cups all purpose}
1 tablespoon butter
I can hardly wait for these to come out of the oven!

Directions:

In a large bowl, stir the yeast into the warm water and let it sit until it dissolves.

In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough. Knead by hand (dusting the counter with flour beforehand) for 5-7 minutes until the dough bounces back when poked.

Return the dough to a clean buttered or Pam sprayed mixing bowl and cover. Let dough rise in a warm spot until doubled in bulk, about an hour.

Dust your work space with a little flour again and turn the risen dough on top. Divide the dough into eight pieces and shape each into a ball, pulling the ends underneath the ball. Transfer the balls to a baking sheet and let rise until they double in size, roughly 30-40 minutes.

Preheat the oven to 375 deg F.

Melt the butter and brush it over the risen hamburger buns. This helps the tops brown and keeps the crust soft. Bake the buns until golden, 15-18 minutes.

Let the buns cool to room temperature before slicing and using. Best if eaten within the next day or two, or pop them into your fridge or freezer for a longer shelf life.

Until next time,

Your doughy Caramel Girl



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1 comment:

  1. These look so good and we are now introducing our daughter to more and more gluten as we think her gluten intolerance is leaving her. I think I'll try these with burgers next week for her. She'll love it!!!! Thank you for sharing. Going to pin them now so I don't lose the recipe and forget about them :)

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