Crazy Buns

Hamburger Buns
Hamburger Buns
Hamburger Buns

My sister invited us to an impromptu barbecue for the July 4th holiday. As the only vegetarians, she asked us to bring something we could eat because the main dish would be ribs. The vegetarian burgers we had in the freezer seemed like a good choice.

Instead of buying hamburger buns, I decided to try making them. I found a recipe in the King Arthur Flour Baker’s Companion that claimed to be the “Best”. The description read, “soft, yet vaguely sweet and golden yellow from the butter and the egg, these simple buns are perfect for burgers, but also for any kind of sandwich.” I decided to try this recipe out. I could always stop at the store if they didn’t turn out well. Also, we would be the only ones having burgers so the pressure for perfection was off. 😉

The dough came together nicely. It had a soft, supple texture. I used all-purpose flour, but I would imagine some whole wheat would work nicely as well. The book also described a method of rolling out the buns by cupping your hand around the dough and rolling it on an unfloured surface. I had to flour the table slightly or the dough stuck and wouldn’t roll. Although the dough balls were not perfect they baked into beautiful buns. My nephew was a little surprised. He said, “You MADE hamburger buns? That’s crazy.”

Crazy or not, these buns are worth the extra effort. They should freeze nicely, if you have any left. We didn’t. These have become a big hit with Dave. I have a feeling I’ll be making them often.


Print Recipe
Crazy Buns
Hamburger Buns
Course Bread
Cuisine American
Servings
Ingredients
Course Bread
Cuisine American
Servings
Ingredients
Hamburger Buns
Instructions
  1. Mixer Method
  2. In bowl of standing mixer, whisk the flour, salt, sugar and yeast together to combine. Attach dough hook and bowl to mixer. Turn to speed 2 and add water, butter and egg. Mix until dough comes together clinging to hook and cleaning sides of bowl. Add more flour if needed. The dough should be smooth and elastic.
  3. Place dough in a covered bowl or other container and let rise for one hour.
  4. Bread Machine Method
  5. If you have a bread machine, this is even easier. Just add the ingredients in the order recommended by your machine and turn to the “dough cycle”. Continue with the next steps…
  6. Both Methods
  7. Turn dough out onto a floured surface. Divide into 8 equal pieces. Roll dough in cupped hand to form a ball. Place dough ball onto a greased cookie sheet or one lined with parchment paper. Cover and let rise for 30 – 40 minutes until puffy.
  8. Bake in a preheated 375ºF oven for 12 – 15 minutes until golden. Cool on wire racks.

3 Comments

  1. KitchenNut on July 17, 2007 at 2:14 am

    Ooh, I’m so glad you made these! I’ve been wanting to try this recipe for such a long time, but I’ve been chicken! I’m so glad that they turned out for you; now I’ll have to get the courage to try them!

  2. Syl on July 18, 2007 at 12:21 am

    They’re really worth the effort. It will be hard to go back to store bought buns. 🙂 I’m sure the dough would be a breeze in your new bread maker.

  3. KitchenNut on July 18, 2007 at 12:39 am

    Good plan! I got the Zo Mini, which is perfect-size for me! No waste, and I can support my ever-needing desire for new baked goods. With the nice, smaller loaf, I can do something new everyday (today is Coconut Milk bread)…something I don’t trust myself to do in my KA…yet! Someday soon, though!!

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