I love when the weather warms up enough to start grilling. It adds so many more options to our menus and means less mess in the kitchen. Plus my husband does a lot of the grilling, and even though I enjoy cooking, I won’t complain about having dinner cooked for me sometimes.
Hamburgers are a favorite around here. For me what really makes a good hamburger is an amazing bun. What can I say I’m a carb lover.
Several years ago when taking high fructose corn syrup out of our diet, I was finding it almost impossible to find hamburger buns without it. My husband isn’t as much of a carb lover so he was fine eating burgers without buns but I’m not a fan. Like I said the bun is what I care about the most, sometimes I just eat the bun with caramelized onions and cheese, yum!
I had baked bread and rolls in the past, I figured hamburger buns couldn’t be much different. I was right! They are surprisingly easy to make and delicious.
Since making my own I have found hamburger buns without high fructose corn syrup but they are disappointing now that I’ve had homemade. You really can’t beat homemade bread products.
These hamburger buns are slightly sweet and buttery. They take a bit of time so you need to plan ahead but they freeze really well so I’ll often make a double batch and freeze some for later. They also are great for sandwiches or made into garlic bread.
If you’ve never made a yeast bread don’t let these intimidate you, I promise you they are easy. And they are worth the time and effort. Just be warned that you will never want to go back to store bought!
- 3 1/4 cups all-purpose flour
- 1 package active dry yeast
- 1 cup milk
- 1/4 cup sugar
- 1/3 cup butter
- 3/4 teaspoon salt
- 1 beaten egg
- Stir together 1 1/14 cups of the flour and the yeast.
- In a medium sauce pan heat and mix milk, sugar, butter, and salt just until warm (about 130°F) and the butter almost melts; add to flour along with egg. Beat with an electric mixer on low speed for 30 seconds, scraping the side of the bowl often. Then beat on high for 3 minutes.
- Stir in as much remaining flour as you can.
- Knead dough on a lightly floured surface. Knead in enough flour into the dough to make it moderately stiff and smooth and elastic. Should take about 6 to 8 minutes.
- Shape dough into a ball and place into a greased bowl; turn once. Cover; let rise in a warm place until doubled, about an hour.
- After dough as risen, punch down dough. On a lightly floured surface, divide dough into 10 pieces. Cover and let rest for 10 minutes.
- Shape each piece of dough into a circle, tucking edges under. Place on greased baking sheet. Using your figures, flatten circles to 4 inches in diameter.
- Bake in a preheated 375°F oven for 15 to 18 minutes or until the buns sound hollow when lightly tapped. Let cool and enjoy!
If you want a shinny bun, brush with butter when they come out of the oven.
If it’s chilly in your home you can use your oven to help your dough rise. Preheat your oven to about 150 degrees. Turn off the oven. Place the dough in a oven safe container in the oven and close the door. Let the dough rise in the warm oven. This can also help speed up the process a bit if you are in a hurry.