Post by barefootfarmer on Jul 25, 2015 16:45:20 GMT
Here's my favorite recipe for home made buns. You can make them into buns for burgers, hot dogs or even just dinner rolls. Before using this recipe, I'd about given up on ever making a tasty home made bun. I wish I knew where I found the original so I could give credit. I've tweaked it a bit since I first started. It works out perfect EVERY TIME.
I'm tagging claytonpiano because it came up in a different thread about stocking the pantry.
Barefoot Farm & Flowers
Best Hamburger Buns (Makes 8)
Bake 375 15 min
Ingredients
1 cup warm water
2 TB butter, softened
¼ cup sugar
1 large egg, room temperature
1 large egg, divided
3 ½ C all purpose flour
1 ¼ tsp salt
1 TB Yeast, room temperature
Add everything to your mixing bowl, except one of the two eggs.
Separate the second egg. Add yolk to bow of ingredients. Save the white for use later.
Mix with a dough hook until it comes away from the bowl. 5-10 minutes.
Grease a second bowl with coconut oil (or whatever your family uses)
Place the dough ball in the greased bowl. Cover with a cloth and let rise 1 ½-2 hrs. It should double in size. My kitchen is always cool so it takes my dough 2 hours.
Punch down the dough. Cut into 8 equal pieces. I like to weigh the whole ball on my kitchen scale, then divide by 8 for equal weights. You can just eyeball it.
Roll the pieces into round balls. If you have a “crease” make that be the bottom of your ball.
Place the balls on parchment paper that lines your cookie sheet. Flatten your balls if you want buns. Don’t flatten if you want dinner rolls. Cover and let rise for 45 minutes.
Whisk egg white with 1 TB water. Brush on the top of your buns.
bake 15-18 minutes. Let rest 15 minutes.
You can slice them open with a serrated knife or leave whole. For messy fillings like sloppy joes, I like to make a pocket in them and then fill with the mixture. It keeps it from spilling out.
I'm tagging claytonpiano because it came up in a different thread about stocking the pantry.
Barefoot Farm & Flowers
Best Hamburger Buns (Makes 8)
Bake 375 15 min
Ingredients
1 cup warm water
2 TB butter, softened
¼ cup sugar
1 large egg, room temperature
1 large egg, divided
3 ½ C all purpose flour
1 ¼ tsp salt
1 TB Yeast, room temperature
Add everything to your mixing bowl, except one of the two eggs.
Separate the second egg. Add yolk to bow of ingredients. Save the white for use later.
Mix with a dough hook until it comes away from the bowl. 5-10 minutes.
Grease a second bowl with coconut oil (or whatever your family uses)
Place the dough ball in the greased bowl. Cover with a cloth and let rise 1 ½-2 hrs. It should double in size. My kitchen is always cool so it takes my dough 2 hours.
Punch down the dough. Cut into 8 equal pieces. I like to weigh the whole ball on my kitchen scale, then divide by 8 for equal weights. You can just eyeball it.
Roll the pieces into round balls. If you have a “crease” make that be the bottom of your ball.
Place the balls on parchment paper that lines your cookie sheet. Flatten your balls if you want buns. Don’t flatten if you want dinner rolls. Cover and let rise for 45 minutes.
Whisk egg white with 1 TB water. Brush on the top of your buns.
bake 15-18 minutes. Let rest 15 minutes.
You can slice them open with a serrated knife or leave whole. For messy fillings like sloppy joes, I like to make a pocket in them and then fill with the mixture. It keeps it from spilling out.
