Ingredients
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1 1/4
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1
-
2
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1/4
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3/4
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3 3/4
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1 1/4
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-
-
-
-
-
-
-
Directions
Homemade Hamburger Buns (Bread Machine),You will never want to buy hamburger buns again after trying this recipe. Easy to do using a bread machine and so awesome! You can also top rolls with sesame seeds after brushing with melted butter.,Excellent buns. We always found store bought buns either too big and/or too soft. They often fell apart. As they were so full of air, they didn’t have much integrity. These have a perfect density. We found the recipe made 18 buns, obviously a bit thinner, but more to our liking. As leftovers for eating without a hamburger patty, we found them a bit sweet. I’d like to try this recipe as the base for raisin bread. I think it would be perfect for that.,I have, conservatively, made this recipe 100 times (never in a bread maker) and can confidently say its one of the best. I will, however, confirm that the proportions are wrong – especially for bakers that like to weigh flour instead of the less-correct scoop method. The first few times, I weighed 3.75 cups and ended up with the goop mentioned in other reviews. If I had to guess, its probably closer to 4.75 cups or possibly more. In my experience, it should be EXTREMELY dense and hard but not dry; so much so that its hard to squish it into a ball for the rise. These days, I scoop with abandon without paying attention to weight and I really havent had any issues. If youre not using a bread machine, it will help to knead for about 3 minutes (if using a stand mixer and dough hook) to let the whole concoction sit for 5 to allow the flour to absorb and the gluten to relax. Knead again for 4 or 5 minutes before shaping and throwing it into a plastic wrap covered, oiled, bowl to rise for 1.5 or 2 hours, depending on the warmth of your kitchen. The majority of the rising happens after theyve been shaped into individual rolls. I dont cut them, but rather pull the sides up and pinch the ends until theyre perfect little balls. They double, at least, in size during the last rise which is usually 30-45 minutes. Of course, this assumes the yeast is happy and fresh. Once in the oven (preheated for at least the duration of the second rise), they puff up even more into tasty, buttery rolls. At any rate, this is definitely worth figuring out. My family and friends regularly ask me if Im going to make my rolls because s everyone just loves them. Just keep in mind you will need to play around a little with the flour:milk ratio. P.S. they also make great pretzel rolls – just drop them into the pot of water and baking soda after their second rise (make sure to bake the baking soda first to get that lovely mahogany brown and traditional flavor.)
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Steps
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1
Done
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Place All Ingredients, Except Butter, in Pan of Bread Machine According to Manufacturer's Directions. |
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2
Done
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Select Dough Setting. |
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3
Done
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When Cycle Is Complete, Turn Out Onto Floured Surface. |
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4
Done
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Cut Dough in Half and Roll Each Half Out to a 1" Thick Circle. |
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5
Done
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Cut Each Half Into Six 3 1/2" Rounds With Inverted Glass as a Cutter. |
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6
Done
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Place on Greased Baking Sheet Far Apart and Brush With Melted Butter. |
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7
Done
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Cover and Let Rise Until Doubled, About One Hour. |
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8
Done
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Bake at 350 For 9 Minutes. |
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9
Done
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Note: Oven Temperatures Vary So Check After 9 Minutes to See If Done. Some Reviewers Baked These Anywhere from 12 to 30 Minutes. |
