Ingredients
-
1
-
1
-
1
-
3/4
-
4
-
1/4
-
1 1/2
-
3 1/2
-
1
-
1
-
-
-
-
-
Directions
Kittencal’s Hamburger/Burger Buns,These are the best homemade buns for burgers they bake out soft and light and the dough is a pleasure to work with, they also make wonderful sandwich buns too, this will yield between 12-14 buns depending on how big you make them, I sometimes add in 1/2 teaspoon malt powder but it is not necessary — Canadian residents can use all-purpose flour, U.S. residents use bread flour,The directions mention adding malt. How much may I add.,These were awesome. Followed the recipe to the letter except I only added two T. of sugar as we are not fond of sweet hamburger rolls. Also, when it came to the yeast, I just added one package of yeast. I noticed that the salt is not included in the instructions portion of the recipe, but I tossed it in with the flour and such. Also, I opted to use standard flour rather than bread flour as it is cheaper to use. I mixed this with the dough attachment using my KAid stand mixer and the dough was fabulous. I preheated the oven to 200 so that my rise time was only one hour and opted to just spray the tops of the buns with PAM cooking spray rather than use the egg white (no sesame seeds added). These buns turned out fabulous. They weren’t as heavy as some that I have made in the past which is exactly what I was looking for. Thank you for a wonderful recipe. I no longer buy bread products so I will be using this again and again and again! This is a definite keeper. My search is over. 🙂
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Steps
|
1
Done
|
Proof the Yeast in 1 Cup Warm Water With 1 Teaspoon Sugar; Let Sit For 10 Minutes Until Foamy. |
|
2
Done
|
in a Heavy Duty Stand Mixer, Fitted With a Kneader Hook, Add in the 3-1/2 Cups Flour, 4 Tablespoons Sugar, Melted Crisco, Warm Milk and Salt (and the Malt Powder If Using). |
|
3
Done
|
Add in the Proofed Yeast; Mix to Create a Soft Semi-Sticky Dough That Holds Around the Blade, Adding in More Flour as Needed (do not Add in Too Much as It Will Create a Heavy Bun, Dough Should Be Semi-Sticky. |
|
4
Done
|
Knead Dough For 7-8 Minutes. |
|
5
Done
|
Remove Dough, and Let Rest on the Counter, Covered With a Clean Dish Towel For 10 Minutes (this Is an Important Step!). |
|
6
Done
|
Knead the Dough Gently For 30 Seconds With Hands. |
|
7
Done
|
Place Dough in a Large Well-Greased/Oiled Bowl. |
|
8
Done
|
Cover, and Let Rise in a Warm Spot For 60-90 Minutes, or Until Double in Size (i Like to Rise My Dough in the Oven, Just Set Oven to 200 Degrees and Warm For 3 Minutes, Then Turn Off the Heat While You Are Making the Dough, This Will Create a Perfect Temperature to Raise Dough in, and Usually Takes Only 1 Hour to Rise With Oven Method). |
|
9
Done
|
Punch Down Dough. |
|
10
Done
|
Shape Into Large Balls, and Place on a Large Greased Cookie Sheet (you Should Get 12 Balls on the Sheet). |
