Hamburger Buns

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    I’ve been seeing a lot of homemade hamburger buns on blogs lately and was wondering what all the hype was about.  I decided to try making them one weekend since we were already planning on grilling burgers on Sunday.  The recipe was fairly simple though the bread needed to rise twice before baking. 

    We put our hamburgers on top and went to town.  I really enjoyed the way the bun tasted with the hamburger.  The one complaint I do have is that the bun got soft very quickly with A1 and mustard on it.  It was still very good, but for all the work, I think I’ll stick to store bought buns.

Hamburger Buns (adapted from Beantown Baker)
1 c. warm water
3 T warm milk
1 package yeast
2 T. sugar
2 eggs
3 1/2 c. flour
2 t. salt

2 T. butter

1.  In a small bowl combine the warm water, milk, yeast, and sugar.  Let stand for 5 minutes.  Meanwhile, beat one of the eggs.

3.  Shape the dough into a ball and return it to a greased bowl.  Cover with plastic wrap, then a clean kitchen towel, and let rise for 2 hours or until doubled.

4.  Line two baking sheets with parchment paper.  Divide the dough into 8 equal pieces.  Gently roll each piece into a ball.  Arrange 4 balls on each baking sheet, leaving 2-3 inches between each.  Cover with a clean kitchen towel and let rise 2 hours.

5.  Set a large, shallow pan of water on the bottom rack of the oven and preheat to 400 degrees.

6.  Beat the remaining egg with 1 T. water and brush on top of each bun.  Bake for 15-20, turning in the middle of baking, until the tops are golden brown.  Cool completely on a wire rack.

This post linked to:
Not Baad Sundays, Sundae Scoop Sundays