25th January 2009
Ok, I chuckled about this title all afternoon. Forgive me if it lead you to believe anything else!
I know it might sound crazy, but I made my own hamburger buns on Friday. A couple friends had tried this amazing recipe, and promised it was easy and worth the effort. So decided nervously to try it out, and let me tell you… I may NEVER buy buns from the store again! These are so good. And SO EASY! I’ll post the recipe fromKing Arthur Flour (the only flour I use – it’s awesome!), and the post a few of my notes. Again I say… these are so worth the small effort!!
* 3/4 to 1 cup lukewarm water
* 2 tablespoons butter
* 1 large egg
* 3 1/2 cups King Arthur Unbleached All-Purpose Flour
* 1/4 cup sugar
* 1 1/4 teaspoons salt
* 1 tablespoon instant yeast
1) Mix and knead all of the dough ingredients—by hand, mixer, or bread machine—to make a soft, smooth dough.
2) Cover the dough, and let it rise for 1 hour, or 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.
4) If desired, brush buns with melted butter. Or brush lightly with egg wash (1 egg beaten with 1 tablespoon water), and sprinkle with sesame seeds.
5) Bake the buns in a preheated 375°F oven for 12 to 15 minutes, till golden. Cool on a rack.
Notes from Kristine
- I mixed my dough in the KitchenAid mixer with a dough hook.
- Because it’s dry here right now, I used the full 1 cup of water. I had to add about a half-tablespoon of extra flour to get the dough soft and smooth (it was grainy and sticky).
- I let it rise for about 1hr 15 minutes, and it still didn’t seem to have quite doubled.
- I floured my surface, dumped it out and formed it into a log (more notes on this on the actual recipe page from King Arthur Flour). I used a piece of dental floss to cut the dough, and my pieces came out a little misformed, but that isn’t a big deal to me
- I used the “proofing oven” idea from the recipe reviews (heat a glass measuring cup of water for a couple minutes in the microwave, and put it in the cold oven with the dough to rise). My buns didn’t seem to rise very much, but we were in a hurry to get dinner done, so we baked them anyway.
- They still turned out delicious, beautifully golden, and I honestly had 2 for dinner, one for breakfast and another for lunch yesterday!
- The recipe reviews also say you can sub 2 c King Arthur White Whole Wheat Flour (which I use often!) for 2 c. of the all-purpose, you can use EggBeaters, or you can even sub honey for the sugar.
Ok, leave me a note if you try them! I promise… I’m not an accomplished baker. Anyone can do these!