Hamburger Buns
Hamburger & hot dog buns from scratch.
Servings 8 buns
Ingredients
- 3/4 cup water, lukewarm
- 1 tablespoon instant yeast
- 1/4 cup granulated sugar
- 3 cups All-Purpose Flour
- 2 tablespoons butter, at room temperature
- 1 large egg
- 1 1/4 teaspoons salt
Instructions
- Mix and knead all of the ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
- Cover the dough and let it rise until it's nearly doubled in bulk, about 1 to 2 hours.
- Gently deflate the dough and divide it into eight pieces (about 4oz each) Shape each piece into a ball.
- Flatten each dough ball with the palm of your hand.
- Place the buns on a parchment-lined baking sheet. Cover and let rise until noticeably puffy, about an hour. Toward the end of the rising time, preheat the oven to 375°F.
- Bake the buns for 12 - 15 minutes, until golden. Remove them from the oven and brush with melted butter; this will give the buns a soft, buttery crust.
- Cool the buns before slicing in half, horizontally.
- Store leftover buns, well-wrapped, at room temperature for several days; freeze for longer storage.
Notes
A greased English muffin ring can be used around the buns as they rise and can remain on while baking, to give the buns a gourmet look.
This recipe can also be used to make 16 Hot dog buns (about 2 oz each). Instead of flattening the dough ball to rise, roll it with your hands like a small rope. Place about an inch apart from each other to them help rise.