Before I even start today, I want to make it clear that this is not my usual routine. This is the first time I’ve done this in MANY years. That being said, I may make this a more regular part of my routine because it is so ding-dang fantastic! Not that it will happen EVERY time, but maybe at least more than once a decade!
Yesterday I decided I wanted cheeseburgers for supper. But, horrors, I had no hamburger buns. What was I to do? I didn’t want to run out to the store just for a pack of buns. I mean, really, it’s eight miles to the closest store so I would almost burn one gallon of fuel just to go there and back. (I know, I should get a more fuel efficient vehicle, but I love my truck, especially when there is snow on the roads!)
Finally I thought about a recipe I had tucked away many years ago. Homemade Hamburger Buns! Into the kitchen with me and I whipped up a batch of them.
So here’s the recipe, with notes:
Homemade Hamburger Buns
1 3/4 cups warm water
1/2 cup oil – I used olive oil, but any kind will do
1/4 cup honey
3 tablespoons active dry yeast
2 tablespoons Country time Lemonade mix – optional. The citric acid in the lemonade mix makes the dough a little more elastic, so it will rise more. It’s not a necessary ingredient, but I threw some in. Try it or not, no skin off my nose!!!
Mix these ingredients together in a large mixing bowl. Let sit for 10 minutes to let the yeast start growing. then add:
1 1/2 teaspoons salt
2 eggs, let them warm up before you add them – the yeastie beasties like things nice and warm.
5 – 6 cups of flour. I used one cup of whole wheat flour and the rest all-purpose flour. Feel free to use unbleached, more whole wheat and less all-purpose or whatever combination that appeals to you. Keep additions of any non-wheat flour to less than 1/4 or the dough won’t rise very well.
Beat this all together very, very well. If you have a heavy stand mixer with a dough nook, use it! Depending on how humid the weather is, you may have to add more flour. You’re trying to get a nice lump of dough that isn’t sticky, but isn’t too stiff either.
Once the dough is kneaded well, let it rest for 10 -15 minutes. Then roll it out on a lightly floured surface to a little less than 1/2 inch thick. Cut circles out of the dough. I used a large mouth canning ring as my cutter. I guess that is about 3 or 3 1/2 inches in diameter. Place on a greased baking sheet. Let rise for about 1/2 hour. Bake in 425 degree oven for about 12 – 15 minutes, until lightly browned.
You probably should brush melted butter on the tops of the buns before they start to raise. I forgot that part but I brushed them with butter after they came out of the oven. Also, if you don’t want to roll and cut the dough, you can just roll pieces of dough into a ball and then flatten.
Please note the “fine china”! Only the best is used for your viewing pleasure!