These delicious buns are easy to make and are a wonderful sidekick to homemade burgers, helping to elevate their taste to even higher levels of awesomeness. If you're trying to avoid all-purpose flour, try my whole wheat hamburger buns.
Add flour, sugar, yeast, and salt and mix with a dough whisk or a wooden spoon until a rough dough starts to form.
Knead By Hand
Stir well with a dough whisk until a rough ball of dough starts to forms. Turn out onto a clean work surface and knead by hand until dough is soft and smooth, about 8 to 10 minutes.
or Knead with Stand Mixer
If you prefer, you can use a mixer to knead the dough. Separate dough into two pieces. Place half of the dough in the bowl of a stand mixture and mix until dough is soft and smooth, stopping machine two or three times to scrape dough from hook if necessary, about 10 minutes.
Remove dough from mixer and place onto a lightly floured work surface. Knead remaining half of dough.
On a clean work surface hand knead two halves of dough back together, about 1 minute.
Rising
Place the dough in a lightly greased bowl and cover tightly with plastic wrap or dish towels. Let rise until doubled in size, about 1 hour.
Divide the dough into 16 pieces and shape each piece into a flattened ball. Place the buns on greased baking sheets, cover, and let rise until they've almost doubled in size, about 30 to 40 minutes.
Baking
Preheat the oven to 375°F.
Bake until buns are golden brown, about 12 to 15 minutes.
Remove from the oven and let cool on a wire rack. Cut in half and use to server burger or chicken salad.
Freezing Leftover Buns
Cut buns in half and place in a freezer-safe zip lock bag. Put in freezer. Buns will keep for up to 6 weeks.
To reheat, remove desired buns and reheat in microwave on medium until thawed, about 1 minute per bun.
From MakeBetterFood.com. . (makebetterfood.com/recipes/hamburger-buns/). Adapted from The King Arthur Flour Baker's Companion. (The Countryman Press, Woodstock, VT. 2003.) p. 232-233.
2 pounds 5 ounces all-purpose flour (about 6 ½ cups)
½ cup sugar
2 teaspoons instant yeast
2 teaspoons salt
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Mix water, butter, and eggs together in large mixing bowl with a dough whisk or a wooden spoon.
Add flour, sugar, yeast, and salt and mix with a dough whisk or a wooden spoon until a rough dough starts to form.
Stir well with a dough whisk until a rough ball of dough starts to forms. Turn out onto a clean work surface and knead by hand until dough is soft and smooth, about 8 to 10 minutes.
If you prefer, you can use a mixer to knead the dough. Separate dough into two pieces. Place half of the dough in the bowl of a stand mixture and mix until dough is soft and smooth, stopping machine two or three times to scrape dough from hook if necessary, about 10 minutes.
Remove dough from mixer and place onto a lightly floured work surface. Knead remaining half of dough.
On a clean work surface hand knead two halves of dough back together, about 1 minute.
Place the dough in a lightly greased bowl and cover tightly with plastic wrap or dish towels. Let rise until doubled in size, about 1 hour.
Divide the dough into 16 pieces and shape each piece into a flattened ball. Place the buns on greased baking sheets, cover, and let rise until they've almost doubled in size, about 30 to 40 minutes.
Preheat the oven to 375°F.
Bake until buns are golden brown, about 12 to 15 minutes.
Remove from the oven and let cool on a wire rack. Cut in half and use to server burger or chicken salad.
Cut buns in half and place in a freezer-safe zip lock bag. Put in freezer. Buns will keep for up to 6 weeks.
To reheat, remove desired buns and reheat in microwave on medium until thawed, about 1 minute per bun.
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