Homemade Hamburger Buns

A few months ago, I found this recipe for homemade hamburger buns. Since then, I’ve made them three times. My fourth attempt is currently in the bread machine. If I could describe them in one word, it would be delicious.

After making them, I wrap each in foil and place about five in a gallon-size ziplock freezer bag. Then I place them in the freezer. When I want to use one or two, I pull them out of the freezer, unwrap them, and defrost them in the microwave. My favorite sandwich with them is a chicken patty, muenster cheese, and a tiny bit of olive oil-based mayo. Yum!

Homemade Hamburger Buns

via Hun . . . What’s For Dinner??

Stars of the recipe:

• 3/4 to 1 cup lukewarm water
• 1 Tbsp. butter
• 1 large egg
• 3 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 and 1/4 tsp. salt
• 1 T instant yeast

Steps:

1. Mix and knead all dough ingredients—by hand, mixer, or bread machine—to make a soft, smooth dough. – I do it in the bread machine.
2. If doing it by hand or mixer, cover the dough, and let it rise for 1 hour until it’s doubled in bulk.
3. Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round 1″ thick (more or less); flatten to about 3″ across. Place the buns on a lightly greased baking sheet, cover, and let rise for about an hour until very puffy. – I divide mine into 12 pieces.
4. If desired, brush the buns with melted butter. Or brush lightly with egg wash (1 egg beaten with 1 tablespoon water), and sprinkle with sesame or poppy seeds. – I omit this part
5. Bake the buns in a preheated 375°F oven for 12 to 15 minutes, till golden. Cool on a rack.

Makes 8 to 12 buns.

To defrost, place on a microwave plate. Heat it up for a minute at 70% power. If not defrosted, heat it up for 30-second intervals at 70% power.

This post has been linked to Tempt My Tummy Tuesdays and Colleen’s Kitchen Recipe Swap.